adrienne's soba salad |
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My college roommate is a very creative soul who figured out that lime juice is a great combo for soba. Then, I swapped shoyu for yuzu-pon to give it a little more ‘kick’. Yuzu-pon is a lighter, citrus-ey shoyu that you can get at most Asian grocery stores. Yuzu is a very sour Japanese citrus that has no English translation.
The citrus-ey flavor works well with salmon or some other grilled fish. Alternately you can use somen and serve cold too.
The citrus-ey flavor works well with salmon or some other grilled fish. Alternately you can use somen and serve cold too.
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1 pkg soba
1 small can baby corn 1 red pepper, cut in strips ½ cup (or so) of snow peas A little sesame oil (for cooking the vegetables) Cooked chicken or char siu (optional) |
Dressing
Juice of 1 lime 2T shoyu (or yuzu-pon, a citrusey-shoyu mix) 1-2T roasted sesame seeds 1-2T sugar, depending on the lime and whether you use yuzu-pon 1-2T rice vinegar ¼ - 1/3 cup macadamia nut oil, just enough to hold it all together |
Cook soba. Drain and cool. Cook red peppers and snow peas in a little bit of sesame oil and some of the dressing until peas are tender. Add baby corn. Turn up the heat and carmelize the corn a little bit. Drain any liquid and remove from heat. Add meat. Add soba and toss with dressing.
