Sunday, November 25, 2012

Japanese Soba Salad

Japanese Soba Salad
Quick-Fix Vegetarian, page 70

Serves 4


1 10-oz package soba noodles
1/4 cup sesame oil
1 red bell pepper, cut into strips
4 napa cabbage leaves, sliced finely
3 green onions, minced
2 Tbsp rice vinegar
1 tsp ginger, minced
1/4 tsp sugar
Salt and pepper


  1. Cook noodles until just tender, about 5 minutes in boiling water. Drain and rinse in cold water. Toss in a bowl with 1 tsp sesame oil.

  2. Add bell pepper, napa cabbage, and green onion to noodles.

  3. In a small bowl, combine vinegar, ginger, sugar, and salt and pepper to taste. Whisk in remaining oil until blended. Pour over salad and toss to combine.

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