Skip to main content

Korean Soba Noodle Salad - How To Make Korean Soba Noodle Salad

  With the Summer heating up, it's time for a refreshing take on a classic recipe! If you like cold noodles, or Asian-inspired salads, you're in luck! I'm coming at you with this Korean style Soba Noodle Salad! This dish is pretty ancient, it all started with the Joesen Dynasty, and continues to be a favorite among Koreans, and Korean-Americans till' today!

The recipe is really simple. The only cooking you have to do, is boil the noodles. The rest involves assembling the salad itself, so let's get started!
For this recipe you'll need: 1 Pack Fresh Korean Soba Noodles (reserve two balls)
                                            1/4 Sliced Napa Cabbage
                                            1 Carrot (peeled) Shredded
                                            1/4lb Sugar Snap Peas
                                            1/2 Red Bell Pepper
                                            1/2 Orange Bell Pepper
                                            1 Scallion (thinly sliced)
                                           
For the dressing you'll need: 1/2 Cup Light Soy Sauce
                                              1 Tbsp grated Ginger
                                              1/4 Cup Seasoned Rice Wine Vinegar
                                              1 Tsp Sugar
                                              1 Tbsp Sesame Oil
Mix dressing vigorously in squeeze bottle or dressing jar and, set aside.
In a separate pot, bring water to boil, drizzle two tbsp vegetable oil, along with 2 Tbsp salt, and give it a quick mix. Then, add two noodle balls, and stir for thirty seconds to avoid sticking. I used cooking chopsticks, and made sure to stir every 20 seconds. Cook noodles for a minute and thirty seconds, then run under cold water, or you may also dump the noodles into a bowl of ice water after straining. This is optional but, it helps to remove excess starch, and stop the cooking process.
Slice your vegetables, and set aside.

In a separate bowl, add the cold strained noodles, and toss in your vegetables. Then, drizzle your desired amount of dressing. At this point, you want to make sure everything is coated, and tossed to evenly incorporate the flavors. Traditionally, this is prepared with sliced, or julienne cucumbers, but I decided to take a different approach to the salad, this time around.

Cover the bowl with plastic wrap and, refrigerate at least 1 hour before serving. Add in a sprinkle of sesame seeds, or serve on the side as a garnish, and well? You're done! See how simple this was? Go ahead, and give this a try, your potluck, picnic, or party won't be the same without it. I hope you've enjoyed this recipe for Korean Soba Noodle Salad, and I look forward to seeing you, in the next video recipe!

WATCH VIDEO BELOW FOR MORE TIPS & TECHNIQUES
 
Labels:

Comments

Post a Comment

Popular posts from this blog

Oven Roasted Chicken...The Quest For The Perfect Chicken

   Have you ever wondered how to get that perfectly roasted chicken, that's evenly browned, and golden? Look no further! I have just the thing! Here, I'll further discuss just how to achieve that. You'll have the ideal chicken, tasting moist, succulent, and juicy, but with crispy skin.                                                                      Here's what you'll need: 1 Whole Chicken (for frying, these are generally bigger in size) Peanut Oil Coarse Sea Salt Herbs Spices Dark Soy Sauce Butcher Twine White Vinegar The first step is to thaw out the chicken overnight, and take it out of the packaging, then, transfer ...
Post a Comment
Read more

Armenian Cheese Boreg (Borek) - Cheese Boreg(Borek) Recipe

   If you're like me, and grew up within Mediterranean cultures, then, you might be all too familiar with this recipe! Yes! It's time to make Cheese Boreks! No matter how you pronounce them, or what they're called around the world, virtually, every country has a recipe for cheese turnovers. The recipe we'll be discussing here is for authentic Armenian style Cheese Boreks. If you're eager to know how to make them, you've come to the right place! Here's what you'll need. 1 Packet of Puff Pastry Squares  1/2 lb of Jack Cheese 1/4 lb of Feta Cheese  2 whole eggs, and 1 yolk 1/4 Tspn Aleppo Pepper 1 Tspn dried Mint 1/2 of a bunch of flat leaf Parsley diced 1 beaten Egg reserved with a tspn of water for brushing on top. Sesame Seeds These are the amounts that work best for me, so I have listed them above. You'll need to thaw out the pack of puff pastry dough for at least an hour, before starting to make these, if you're making them th...
Post a Comment
Read more

How To Make Cig Kofte (Armenian Steak Tartare) Chikufta #cigkofte

  If you've ever been to a Middle-Eastern, or Mediterranean Restaurant, you might have seen this dish as part of a wide variety of mezze, or appetizer platters on the table. Cig Kofte or, Chikufta, is a raw meatball dish in Armenian, and Middle-Eastern cuisine, very similar to Kibbeh Nayeh, and to a lesser extent to Steak Tartare. It is traditionally made with either beef or lamb, a vegetarian variety may also be served. Ciğ Köfte may be served as an appetizer, or mezze. In the beef variant, ground beef is used. Tendons and fat are removed before grinding the beef. Relatively expensive high-quality beef has to be used so that the meat can be safely served raw. London Broil, or Top Round, are are recommended choices for the ground beef. Since lamb is considered a "clean meat", it is often used for Ciğ Köfte instead of beef. Armenians  use Ciğ Köfte as a mezze, served almost cold. The raw meat ball, or Kofte, is not kept overnight and is reserved for special occ...
Post a Comment
Read more