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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
 
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