Soba Noodle Salad
"Recipe source: Saveur (March 2016)"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (331.6 g)
- Calories 501
- Total Fat - 25.3 g
- Saturated Fat - 3.5 g
- Cholesterol - 0 mg
- Sodium - 1139.6 mg
- Total Carbohydrate - 63.5 g
- Dietary Fiber - 6.7 g
- Sugars - 10.4 g
- Protein - 12.5 g
- Calcium - 96.5 mg
- Iron - 3.8 mg
- Vitamin C - 31.4 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In a large salad bowl combine the lettuces together with the basil leaves, and vegetables (-cucumber). Using a thin knife slice the chile from the tip of the chile - when you reach the seeds stop slicing and discard or save the remaining chile for another use. Add to the lettuces and toss.
Step 2
In a small bowl or jar whisk the olive oil with the dressing ingredients (oil - sugar). Using a Microplane set over a fine sieve over a bowl gate the ginger into the sieve and then press on the skids to drain as much juice as possible into the bowl. Pour 1 teaspoon of the ginger juice into the bowl with the dressing (discarding the rest of the ginger). Season dressing with salt and pepper and whisk all together.
Step 3
Divide dressing among 4 ramekins and sprinkle each with some of the sesame seeds.
Step 4
In a large pot of boiling water cook the soba noodles until al dene (under 5 minutes). Drain noodles into a colander and rinse under cold running water until the water runs clear. Drain again.
Step 5
Divide noodles among 4 serving plates. Divide the lettuces and vegetables over the noodles; sprinkle with remaining sesame seeds. Serve with dressing on the side.
Tips
No special items needed.
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