Thursday, July 9, 2009
Spicy Soba Noodle Salad (Vegan)
One of my absolute favorite dishes in the summer is cold soba (buckwheat) noodles with a vegan dipping sauce. It does require making the dipping sauce ahead of time and then chilling it before serving.
For those times when I've been hit with a craving for cold soba noodles, and I haven't made the dipping sauce in advance, I turn to the spicy soba noodle salad below.
The dressing for this salad is a basic sesame oil-soy sauce mixture. I use Korean red chili powder for a little added heat. This is the same chili powder used to make kimchi, or Korean pickled cabbage.
This red pepper powder may be found at Asian supermarkets or online. I bought my 16-ounce bag at H-Mart in Falls Church, Virginia.
If you can't find Korean red pepper powder, try substituting it with a couple dashes of hot sesame oil.
Spicy Soba Noodle Salad
2 tablespoons toasted sesame oil
1/2 teaspoon soy sauce
1/4 teaspoon Korean red chili powder (or start with less and adjust according to taste)
1 bundle soba noodles
Green onions, thinly sliced, for garnishing
Bring a pot of water to a boil and cook the noodles according to the directions on the package.
Rinse the cooked noodles under cold running tap water and drain thoroughly.
In a small bowl, whisk together the sesame oil, soy sauce, and chili powder.
Toss the noodles in the dressing. Garnish with the green onions and serve.