Wednesday, April 6, 2011

Light Soba Noodle Salad


I've had soba noodles in the pantry for quite some time but didn't know what to make.  When I made this miso-glazed sea bass the other night this was the perfect opportunity to make a light Asian side-dish. It was even fabulous cold the next day! This recipe would complement most fish or add chicken and veggies to make a whole meal!

Ingredients:

-2 Tbsp olive oil
-2 Tbsp toasted sesame oil
-1 Tbsp rice vinegar
-2 Tbsp Black and/or White Sesame Seeds or Eden Shake
-1 Tbsp lime juice
-3-4 Tbsp chopped green onions



First, boil the soba noodles according to package directions and quickly drain and rinse with cold water so the noodles stop cooking. 




Return the noodles to the pot and add your oils (olive and sesame), rice vinegar, sesame seeds, lime juice and scallions.  Stir







This side dish will taste just fine served at room temperature.  If you want to heat it back up, turn the heat  on med-low and re-heat the noodles.


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