Cold Asian Noodle Salad
There are so many variations of traditional and non-traditional Asian noodle salads. This one is very simple, and could be classified as Japanese-California fusion because we used three Japanese specialty ingredients--soba (buckwheat noodles), shoyu (soy sauce), and shiro goma (sesame seeds)--along with our California olive oil and popular traditional balsamic vinegar.
Although we specified Arbequina for this recipe, Ascolano and Picual would be equally suitable. If you have Coratina on hand the balance will shift a bit to the greener/bitter side.
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Cold Asian Noodle Salad
We used soba noodles for this recipe, however, you can substitute somen, vermicelli, glass noodles, etc., just know that the texture will be different. Ramen would even work, however, I'd stay away from udon and any thicker, softer type.
Ingredients
Dressing Ingredients
- 2 Tbsp Lucero Extra Virgin Olive Oil
- 2 Tbsp Traditional Balsamic Vinegar2
- 2 tsp Soy Sauce
- 1 inch fresh ginger, peeled and finely chopped
- 1 clove fresh garlic, finely chopped
- chili flakes to taste
Salad Ingredients
- 3.5 oz soba noodles, boiled per package directions and rinsed with water
- ½ cucumber, skinned, seeded, and thinly sliced
- ½ red bell pepper, diced into ¼ inch pieces
- 1 scallion, thinly sliced on the diagonal
- Roasted sesame seeds for garnish
- Freshly chopped cilantro for garnish
Directions
Heat the olive oil on medium heat until just shimmering and add the garlic and ginger.
Fry for 15 seconds to bloom the flavors and remove from heat; do NOT let these fresh ingredients brown.
Combine the ginger/garlic mix and heated oil with the rest of the ingredients for the dressing and whisk to create an emulsion.
Combine the noodles and vegetables in a medium bowl and add the dressing. Mix well.
Serve on individual plates—chilled if you like—and garnish with roasted sesame seeds and chopped cilantro.
