Name: Cold Soba Noodle Salad With Strawberries Recipe
Total time: 21 min
Yield: 8
Cuisine: Japanese

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Good news: its finally spring, and that means a bunch of delicious seasonal produce is about to make its yearly debut. Susan spungens cold soba noodle salad with strawberries, from her new cookbook, open kitchen, takes advantage of one of our favorites: strawberries. 

How to make Cold Soba Noodle Salad With Strawberries Recipe

Purewow Editors

Crawler

Japanese

<p>Good news: its finally spring, and that means a bunch of delicious seasonal produce is about to make its yearly debut. Susan spungens cold soba noodle salad with strawberries, from her new cookbook, open kitchen, takes advantage of one of our favorites: strawberries. </p>

Vegetarian

Dressing

Rice wine vinegar

Salt

White Miso

Hot red chile,  finely minced,  or more

Toasted Sesame Oil

Salad

One package soba noodles,  cooked and rinsed

Shishito Peppers

2 persian cucumberspeeled,  seeded and thinly sliced on the bias into thick 1/2 moons

Strawberries,  hulled and cut in 1/2

Small red chile,  thinly sliced

Scallions,  white and green ,  trimmed and thinly sliced

Fresh mint leaves,  roughly chopped

1. Make the dressing:stir the vinegar, sugar and salt together in a small bowl until dissolved. Add the miso, chile and oil, and whisk to combine. Set aside.

step 1

2. Place the noodles in a serving bowl and toss with the dressing.

step 2

3. Grill the shishito peppers on a hot grill, grill pan or cast-iron skillet until blistered and softened, about 3 minutes per side. Cool, then slice on a bias, avoiding the seeds.

step 3

4. Assemble the salad:top the dressed noodles with the grilled peppers, cucumbers, strawberries, chile, scallions, mint and cilantro; mix gently to combine.

step 4

Note:this dish can easily be made ahead. Up to one day in advance, cook the soba noodles; rinse them with cool water, lightly oil them and store in a resealable bag or container in the fridge. When ready to serve, put them in a colander and run cold water over them to loosen, if needed. Make the dressing; refrigerate. A few hours ahead, blister the shishitos. One hour ahead, prep the herbs and strawberries. At the last minute, toss all the salad ingredients together. Dont add the strawberries until just before serving.

step 5

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