Tuesday, January 7, 2014

Broccoli Soba Salad

A throw together salad that will make lunch the best meal of your day. Served alongside grilled flank steak, this salad would also be a perfect pairing for an easy yet elegant dinner.

Broccoli Soba Salad

Broccoli Soba Salad
Serves: 4

3 bundles buckwheat soba noodles (150g total)
1 bunch broccoli, cut into florets
200 grams mung bean sprouts
2 limes
3 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon fish sauce
1 tablespoon sriracha chile sauce
1 teaspoon minced gingerroot
1 teaspoon honey
1 garlic clove, minced
1 good pinch crushed red pepper flakes
1/3 English cucumber, halved and sliced
1/2 small red onion, chopped
1/2 sweet red pepper, chopped

Cook soba noodles according to package directions, adding broccoli during the last 4 minutes of cooking time and sprouts during the last minute. Drain and rinse with cold water. Set aside.

   Squeeze juice from the limes into a large bowl. Whisk in the oil, soy sauce, vinegar, fish sauce, chile sauce, ginger, honey, garlic and pepper flakes. Add the cucumber, onion and red pepper. Add noodle mixture and toss to coat.


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