...so this just happened:
I was poking around the cabinets and refrigerator for something to make for dinner tonight. I just came up with this recipe for a cold buckwheat soba noodle salad. If I were to make this recipe from scratch I probably would choose some different ingredients but I've made this with what was available. ...and for all my chef friends out there, you can relax this one is NOT vegan. I've gone full-blown pescatarian!
For the sauce, combine the following ingredients in a Vitamix and blend until smooth:
- 2 tablespoon rice vinegar
- 1/4 cup mirin
- 1/3 cup vegetable oil
- 1/2 tablespoon lime juice
- 2 teaspoon sriracha
- 1 tablespoon palm sugar
- 1 tablespoon White miso
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ginger powder
- 1/2 teaspoon ground coriander
- 2 tsp Hondashi Granules
- 10 dried shrimp
Cook noodles according to package directions. I boil 1 quart of water per bundle of noodles. Add the noodles to the water and cook for five minutes. Drain and cool.
- 2 bundles of Soba Noodles
These are the vegetables I added to my dish, but feel free to add whatever you enjoy!
- 1 ounce dried wakame (rehydrated)
- 1 carrot , julienned
- 2 radishes, julienned
- 1/2 can straw mushrooms, julienned
...and because I couldn't resist, I garnished with:
- Sprinkle of Togarashi
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