I love soba noodles. This is a great light and fresh pasta salad. It is extremely flexible. Add or subtract your favorite vegetables to make it your own. I like thinly sliced beef on top.
Soba Noodle Salad
2 cups Mizuna leaves, washed, stemmed, and chopped
2 carrots, sliced
4 thinly sliced green onions
½ cup of thinly sliced radishes
2 cups of cooked Soba noodles
1 tablespoon of toasted sesame oil
1 tsp fresh ginger, minced
1 garlic clove, minced
2 tbsp soy sauce
2 tbsp sesame seeds
Combine Mizuna, carrots, scallions and noodles in a large bowl. In a separate bowl, combine garlic, ginger, oil, and soy sauce. Whisk together and pour over noodles.
Ben Kramer is the Executive Chef at the University of Winnipeg. Follow him at: @ChefUofW
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