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Eat Light Soba Noodle Salad

This cool and refreshing soba noodle salad is perfect for those days when you want to eat light but still want something packed with flavour.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course, Side Dish

Ingredients
  

Soba noodle salad

  • 1 carrot julienned
  • 1 cucumber julienned
  • 1/4 cup coriander chopped
  • 1/4 cup green onion chopped
  • 1 tablespoon sesame seeds
  • 1 5 grams packet of Nori Japanese dried seed weed sheets, cut into small strips
  • 170 grams soba noodles
  • 4 eggs soft boiled

Dressing

  • 2 tablespoon honey
  • 2 tablespoon soy sauce
  • 1 tablespoon miso
  • 2 tablespoon lemon juice
  • 2 tablespoon rice wine vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic minced
  • 1/4 teaspoon black pepper
  • 2 tablespoon siracha sauce optional

Instructions
 

  • Julienne carrot, cucumber. Chop coriander and green onion. Cut Nori into strips.
    1 carrot, 1 cucumber, 1/4 cup, 1/4 cup, 1 5 grams packet of Nori
  • Boil soba noodles according to the package instructions. When al denté, pour in colander and run cold water through it. This cools it down and removes the starches so they won't stick.
    170 grams soba noodles
  • Boil eggs and peel the shell off. Approximately 7 mins with pot lid off for soft boiled.
    4 eggs
  • Combine all ingredients for the dressing and whisk. Taste and adjust the seasoning to your taste.
    1 tablespoon sesame seeds, 2 tablespoon honey, 2 tablespoon soy sauce, 1 tablespoon miso, 2 tablespoon lemon juice, 2 tablespoon rice wine vinegar, 1 tablespoon sesame oil, 2 cloves garlic, 1/4 teaspoon black pepper, 2 tablespoon siracha sauce
  • Mixed all soba noodles, veggies, and dressing together. Top with egg.
Keyword Eat Light Soba Noodle Salad