It’s no secret we’re fans of cooking with color, and this fun and simple Spring-inspired dish definitely satisfies all our rainbow-hued cravings.
Soba Noodle Salad with Sambal Lime Vinaigrette
- 1 bundle of buckwheat soba noodles
- 3 radishes thinly sliced
- 1/4 cup baby tomatoes halved
- 1/4 cup red onion thinly sliced
- 1/2 cup cucumber thinly sliced
- 1 lime juiced
- microgreens basil, radish and ruby-veined sorel, to serve (optional)
- 1 teaspoon honey
- 1 teaspoon sambal oelek
- 2 teaspoons sesame oil
- 2 teaspoons soy sauce
- 4 dashes fish sauce
- 1/2 lime juiced
- pinch of flaky sea salt
Bring a small pot of water to a boil. Cook buckwheat soba noodles according to package instructions (5-6 minutes). Meanwhile, prepare all your vegetables. Place red onion and cucumber in small bowls, and cover each with juice of half a lime. Toss, and let sit a few minutes to absorb the juice to get a nice citrus-spiked pickle effect.
Prepare the vinaigrette. In a small mason jar, combine honey, sambal oelek paste, sesame oil, soy sauce, fish sauce, lime juice and flaky sea salt. Seal with lid, and shake viperously to emulsify.
Drain noodles and run under cold water for a few seconds to cool them down. Shake away any excess water, then place in a bowl and toss with vegetables and vinaigrette. Serve with microgreens (optional).