Cold Asian Noodle Salad!
I am all for warm noodles, warm pad thai, pho, etc. but there is something about a chilled noodle that is also so delicious and refreshing. I don’t know about you but I love nothing more than noodle leftovers from the night before. This gave me the idea to put my spin on a chilled noodle salad.
One of my favorite dishes at any asian restaurant is the starter salad. You know the one they give you with that YUMMY ginger miso dressing? Well, although nothing will ever compare to that or it’s taste, I might have come close.
Miso paste is the most underrated secret ingredient, and I now want to add it to all my dressings! The rich, sweet, and fresh taste really elevates the flavor of the dressing.
This is my new go-to noodle salad recipe and hopefully will be yours too. It’s so perfect for leftovers, family dinner or for any party you might be having.
Cold Asian Noodle Salad
*Note: If you are wanting this salad for a party, lunch, dinner etc. I suggest prepping all ingredients the night before. This will cut your prep time when you’re ready to serve.
1 package soba noodles
1 cup frozen edamame beans. (no shell)
1 cup shredded carrots
1 english cucumber (cut in half, and leave the peel on)
5 mint leaves (chiffonade: place each leaf on top of one another, roll them up and dice into strips)
Salad Topping Ingredients:
1 bunch scallions (chopped up)
sprinkle of black sesame seeds
sprinkle of white sesame seeds (but if you don’t have both or don’t want to buy both, one or the other is fine.)
3 tbsp miso paste
1 tsp rice vinegar
1 tbsp sesame oil
1 lime (juiced)
2 pinches of sugar
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp red pepper flake
1 tsp ground ginger
1 pinch of salt
4 tbsp olive oil
water (I put water in a 1/4 measuring cup then slowly add in 1/2 of the cup. If I like the consistency I keep as is, if I don’t I add a little more water)
Step 1: In a large pot on the stove, boil 5 cups of water.
Step 2: Once the water has been brought to a boil, add salt to the water then add your soba noodles. Follow the directions on the package and cook to aldente, which is 2 minutes less than the required time.
Step 3: While the water and the noodles boil, make your salad dressing. In a mixing bowl or a blender, mix all ingredients except for the water. Then add your water slowly in at the end. Put dressing in the fridge.
Step 4: Start chopping all your veggies and salad ingredients then put in a mixing bowl.
Cover this bowl with plastic wrap and place in the fridge because you will not need them right away.
Step 5: Drain your noodles and pour into a separate mixing bowl. Use 1/2 of your dressing to pour over the warm noodles. With tongs, pick up your noodles then evenly mix your dressing. Put this bowl in the fridge and chill your noodles for 2 hours.
Step 6: After the chilling period, take the noodles and veggies out of the fridge. Then dump your veggie ingredients into the noodle bowl and with your tongs mix all the ingredients together.
Step 7: Top the salad with sesame seeds and scallions.
Step 8: Dish up! Once you have plated your salads, take your dressing out of the fridge and individually dress each salad. This salad dressing is pretty flavorful so a little goes along way.
Step 9: ENJOY!!
So if you guys are home and make this recipe, please share it me tag me. I would love to see how you guys like it and are recreating it.