Soba Noodle Salad with Chili Oil and Bitter Greens
This easy 15-minute meal is the perfect dish to use up leftover leafy greens in your fridge. Use your favorite chili oil or chili crisp with this recipe, or better yet, a homemade one. Fresh cucumbers and radishes give a nice crunch between the tender noodles, and can be easily swapped with carrot or daikon. Top this dish with a soft poached egg for extra oomph and you have yourself a refreshing summer meal!
Serves 2
Ingredients
2 bundles soba noodles
Handful of bitter greens, like mizuna or watercress, washed and trimmed
2 cucumbers, sliced thinly
4-5 radishes, sliced thinly
3 tablespoons rice vinegar
2 tablespoons chili oil
1 teaspoon sugar
2 tablespoons soy sauce
1 teaspoon sesame oil
Green onions, sliced for garnish
Sesame seeds, for garnish
Directions
- Begin boiling water for the noodles.
- Mix together the rice vinegar, chili oil, sugar, soy sauce, and sesame oil. Set aside.
- Cook the noodles according to the package instructions, strain, and rinse in cold water. Set aside.
- In a large bowl, mix together the dressing, noodles, greens, cucumbers and radish. Mix thoroughly and taste for seasoning.
- Divide into bowls and finish with green onions, sesame seeds, more chili oil, and an optional egg.
- Enjoy!
This recipe was created by Local Roots Recipe Contributor Sachi Nagase / @bothand.nyc
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