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Soba-Noodle Salad

26

Enjoy this recipe for soba-noodle salad -- it's a wonderfully light lunch treat.

  • Servings: 6

Source: The Martha Stewart Show, March Spring 2009

Ingredients

  • 1/4 cup rice-wine vinegar
  • 1 teaspoon grated peeled fresh ginger
  • 2 teaspoons tamari or low-sodium soy sauce
  • 1/4 teaspoon fish sauce
  • 2 teaspoons freshly squeezed lime juice
  • 2 pinches cayenne pepper
  • 4 tablespoons safflower oil
  • 1 teaspoon toasted sesame oil
  • Coarse salt and freshly ground pepper
  • 12 ounces soba noodles (not 100 percent soba)
  • 1 green mango, peeled and julienned
  • 1 large red pepper, stemmed, seeded, cored, and julienned
  • 1 medium carrot, julienned
  • 3 scallions, thinly sliced on the bias
  • 1/4 cup thinly sliced fresh mint
  • 1/4 cup thinly sliced fresh basil
  • Lime wedges, for serving

Directions

  1. In a small bowl, mix together vinegar, ginger, tamari, fish sauce, lime juice, and cayenne pepper. Slowly whisk in oils until well combined; season with salt and pepper. Set dressing aside.

  2. Fill a medium pot of water and bring to a boil over high heat. Add soba noodles and cook according to the package directions, until al dente, 4 to 5 minutes. Drain and rinse with cold water.

  3. Transfer noodles to a large bowl and add mango, red pepper, carrot, scallions, mint, and basil. Season with salt and pepper; toss to combine.

  4. Drizzle with dressing; you may not need to use all the dressing. Serve salad with lime wedges.

Reviews Add a comment

  • oliver97
    18 FEB, 2010
    I can't find Safflower Oil. What can I substitute? Canola, or Olive? Thanks!
    Reply
  • jaeg
    1 APR, 2009
    Question? I live in an area where green mango is not something I can find. I would like to maintain the nutritional value - fruits and vegs, so rather than just omit it is there something I could use as a replacement? I'm somewhat new to cooking so substituting is a little daunting, though I do like the idea of using cilantro as a replacement for mint.
    Reply
  • jaeg
    1 APR, 2009
    Question? I live in an area where green mango is not something I can find. I would like to maintain the nutritional value - fruits and vegs, so rather than just omit it is there something I could use as a replacement? I'm somewhat new to cooking so substituting is a little daunting, though I do like the idea of using cilantro as a replacement for mint.
    Reply
  • jaeg
    1 APR, 2009
    Question? I live in an area where green mango is not something I can find. I would like to maintain the nutritional value - fruits and vegs, so rather than just omit it is there something I could use as a replacement? I'm somewhat new to cooking so substituting is a little daunting, though I do like the idea of using cilantro as a replacement for mint.
    Reply
  • jaeg
    1 APR, 2009
    Question? I live in an area where green mango is not something I can find. I would like to maintain the nutritional value - fruits and vegs, so rather than just omit it is there something I could use as a replacement? I'm somewhat new to cooking so substituting is a little daunting, though I do like the idea of using cilantro as a replacement for mint.
    Reply
  • jaeg
    1 APR, 2009
    Question? I live in an area where green mango is not something I can find. I would like to maintain the nutritional value - fruits and vegs, so rather than just omit it is there something I could use as a replacement? I'm somewhat new to cooking so substituting is a little daunting, though I do like the idea of using cilantro as a replacement for mint.
    Reply
  • jaeg
    1 APR, 2009
    Question? I live in an area where green mango is not something I can find. I would like to maintain the nutritional value - fruits and vegs, so rather than just omit it is there something I could use as a replacement? I'm somewhat new to cooking so substituting is a little daunting, though I do like the idea of using cilantro as a replacement for mint.
    Reply
  • MangoFruit
    31 MAR, 2009
    I made this for dinner last night. My changes were: omitted green mango, and substituted olive oil for safflower oil, celery for red bell pepper, and fresh cilantro for fresh mint. My husband and I really liked it. I will definitely make this again.
    Reply
  • hazeydownunder
    30 MAR, 2009
    I made this over the weekend with plain white noodles and as a hot dish (my daughter doesn't like cold noodles and can't eat buckwheat) and it was spectacular! I cooked the vegetables, so probably not a true 'salad' anymore, but was so great that we even had it for dinner as well.
    Reply
  • hazeydownunder
    30 MAR, 2009
    I made this over the weekend with plain white noodles and as a hot dish (my daughter doesn't like cold noodles and can't eat buckwheat) and it was spectacular! I cooked the vegetables, so probably not a true 'salad' anymore, but was so great that we even had it for dinner as well.
    Reply