• Soba Salad with Soy-Wasabi Vinaigrette

  Filed under Main Dishes - Vegetarian, Salads
  Oct 13
  
  We are meat eaters here in our house. Pretty much every meal has some sort of meat in it, and we rarely eat vegetarian. I love vegetables, but somehow, I never really feel like it’s really a meal without meat. But I’ve been trying to throw in a vegetarian entree every once in awhile, not only to mix things up a bit, but because it’s usually cheaper, and really – lots of vegetarian meals are pretty good for you.

  I was immediately drawn to this recipe when I first saw it. I love Asian flavors, and my husband is a total wasabi addict. It’s so funny, because he can’t take the spice from chilies, but he could eat tons of wasabi! I’m almost the opposite – I’m a lot more sensitive to wasabi than I am to chilies.

  This salad was so good. In fact, I actually made it about 3 months ago, and I still think about it. (I think it’s time to make it again!!) The vegetables go perfectly with the Asian flavors, and the wasabi gives it a nice kick. In fact, if you are sensitive to wasabi, you might even want to cut back on it just a bit – there were many times I felt my nose burn if I breathed in while I was eating this!

  This is one that would make the vegetarians and meat eaters both happy!

  Soba Salad with Soy-Wasabi Vinaigrette
  from Cooking Light July 2008

  Serves 4

  1 garlic clove, minced
  6 ounces Japanese curly noodles (chucka soba), uncooked
  1 cup frozen shelled edamame
  4 ounces snow peas, trimmed and halved crosswise (about 1 1/2 cups)
  4 ounces baby carrots, quartered lengthwise
  3 tablespoons rice vinegar
  3 tablespoons low-sodium soy sauce
  1 tablespoon sesame oil
  1 tablespoon prepared wasabi paste
  1/2 cup thinly sliced radishes

  Prepare garlic; let stand 10 minutes.

  Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water; drain well.

  Steam edamame, peas, and carrots 4 minutes or until crisp-tender. Drain and plunge vegetables into ice water; drain.

  Combine garlic, vinegar, soy sauce, oil, and wasabi in a large bowl; stir with a whisk. Add pasta, vegetable mixture, and radishes; toss gently to coat. Serve immediately.

  

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  13 Comments

13 Responses to “Soba Salad with Soy-Wasabi Vinaigrette”

1. 

   Kim said on October 13th, 2009 at 3:07 am

   It looks beautiful on the plate! What a pretty recipe. It always makes me feel so good after I eat something like that. Healthy and beautiful!

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2. 

   Rosa's Yummy Yums said on October 13th, 2009 at 3:43 am

   Nice vegetarian dish! I love meat, but never it any during the week…

   Cheers,

   Rosa

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3. 

   kat said on October 13th, 2009 at 1:52 pm

   It sounds great but I'd definitely have to cut back on the wasabi!

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4. 

   Barbara said on October 13th, 2009 at 2:56 pm

   Love soba noodles and edamame. This has to be a perfect recipe for me! Light on the wasabi though.

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5. 

   Abby said on October 14th, 2009 at 12:13 am

   I love Asian salads, too, but I usually lay off the wasabi because I can't take it hardly at all!

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6. 

   Paula said on October 14th, 2009 at 3:37 am

   Mmm … soba! I enjoy just about every asian inspired noodle salad, and this one fits the bill. I love that sliced radish in there.

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7. 

   eatme_delicious said on October 15th, 2009 at 12:52 am

   This looks awesome and simple! I'm sure I'd love it. I can take the heat of wasabi but not so much chilies too! I think because with wasabi it hits you then it's gone. With chilies it lasts and lasts and burns forever.

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8. 

   Cynthia said on October 15th, 2009 at 1:25 am

   How are you? Your blog has not been showing up as being updated in my reader but I just decided to click through and what do you know, your blog is alive and well.

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9. 

   Katerina said on October 15th, 2009 at 4:37 pm

   I really like soba noodles, but I haven't tried the curly kind. Yum!

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10. 

    noodles said on October 16th, 2009 at 6:20 am

    This is pretty good! Although I added too much garlic.

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11. 

    Sophie said on October 16th, 2009 at 6:04 pm

    Wasabi does have a good kick. This is such a beautiful dish! Lovely photo.

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12. 

    Chef E said on October 18th, 2009 at 3:07 pm

    You reminded me I have to get to the market and buy some soy beans, we love them, and it took me a while to get the hang of vegetarian twice a week sometimes a soup only seasoned with meat broth worked…

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13. 

    crazybeautifulteaching said on May 8th, 2011 at 8:53 pm

    This looks delicious! I have been experimenting with these noodles and cannot wait to try this!

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