Author Notes
I just love cold soba noodles, and am always trying to come up with tasty ways to use them. This salad is my favorite so far. I like a lot of kimchi, so that it's almost more like a vegetable than a condiment in this salad; if you prefer less, feel free to use less. —ieatthepeach
Ingredients
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2 tablespoons
unseasoned rice vinegar
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1 tablespoon
soy sauce
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1 tablespoon
lime juice (about 1 medium lime's worth)
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1 teaspoon
toasted sesame oil
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1 teaspoon
brown sugar
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Sriracha or other hot sauce to taste
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1
small garlic clove, minced or finely grated
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4
scallions, thinly sliced, white and green parts separated
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8 ounces
soba noodles
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2 cups
kimchi, drained and roughly chopped
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Toasted sesame seeds for garnish
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Chopped fresh cilantro for garnish
Directions
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In a large mixing bowl, whisk together rice vinegar, soy sauce, lime juice, brown sugar, sesame oil, hot sauce, garlic, and the white parts of the scallions. Taste and adjust the seasoning. Set aside to let the flavors mingle for about 10 minutes, while you prepare the noodles.
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Bring a large pot of salted water to a boil. Cook the soba noodles for 3-4 minutes, or until they’re just tender. Drain and rinse under cold running water, until the noodles are completely cool and the water runs clear. Transfer the noodles to the bowl with the dressing. Add kimchi and toss to combine. (At this point, the salad can be covered and refrigerated for up to a day.)
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Garnish the salad with sesame seeds, cilantro, and the green parts of the scallions. Serve cold or at room temperature.
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