My husband and I are going to Japan next fall for his brother’s wedding, and I couldn’t be more excited. Even though it’s still almost a year off, I’ve started to think about it constantly and am compulsively researching possible itineraries. One of the parts of the trip I’m most excited for is the food. I love all of the fresh and crisp flavors of Japanese cuisine, which is what I wanted to capture with these sesame soba noodles. This dish has quickly become one of my favorites, and I have a feeling it will be a staple in our house going forward.
Soba noodles have a wonderful flavor in their own right, so I created a delicate sauce that wouldn’t mask their taste. Made with sesame oil, rice wine vinegar, tamari and lime juice, I love that this sauce doesn’t contain any obscure ingredients. Avocado adds a creamy component to the dish, while thinly sliced radishes, carrots and cucumber add some nice crunch. I like to load up on the veggie component of the dish, making this more like a salad. Feel free to play with the veggie combinations and proportions, though.
You might think I’m crazy for posting a cold noodle dish in the middle of winter, but you’ll have to trust me on this one. After so many heavy rib-sticking foods, I find it very refreshing to have something a bit different once in a while. I crave variety in my diet, as it’s what makes me feel my best. And in my mind, noodles will always give that cozy feeling, whether they’re served hot or cold.
- 12 oz. uncooked soba noodles (I used the Annie Chun's brand)
- 3 radishes, thinly sliced
- 1 cucumber, thinly sliced
- ¾ cup shredded carrots
- 1 avocado, cut into small pieces
- About 3 tablespoons sliced green onions
- Sesame seeds, for garnish
- For the dressing:
- 2 tablespoons sesame oil
- 2 tablespoons rice wine vinegar
- 1 and ½ tablespoons tamari or soy sauce
- 2 tablespoons fresh lime juice
- ¼ teaspoon ground ginger
- Cook soba noodles according to package directions. Once they have cooked, drain immediately and rinse with cold water until cooled.
- In the meantime, whisk together the dressing ingredients in a small bowl.
- In a large bowl, combine cooled noodles with the radish, cucumber and carrots. Toss in the dressing and top with the avocado, green onion and sesame seeds.