Sesame Soba Noodle Salad
Who wants to cook when it's hot out? When the weather begins to warm up, you can beat the heat with this easy, cool & refreshing soba noodle salad! It's versatile too; once you've cooked the noodles (less than 10 minutes) and made the dressing (even faster), you can add just about any ingredients, including leftovers, to make a complete & delicious meal that the whole family will love - even the kids.
We used leftover grilled chicken to top it off, but you can dress this easygoing salad up with whatever you have in the fridge. Go vegetarian with toppings like marinated tofu, cooked or raw broccoli or sauteed mushrooms. Just use your imagination - you can't go wrong!
To make the soba noodles:
Bring a pot of water to the boil and add the soba noodles. Reduce heat to a low boil and cook for 5-6 minutes or until the noodles are cooked through, but still slightly al dente in texture. Drain and rinse with cold water. Drain again, toss with a little canola oil and set aside.
To make the dressing:
Heat 1 Tbsp canola oil in a saucepan over medium high heat. When it's hot, add the ginger and garlic. Cook until it becomes fragrant (about 2 minutes), and remove from the heat. Set aside to cool. Meanwhile, put the sesame paste, soy sauce, vinegar, sugar and sriracha into a bowl, stirring to mixing well. Add the cooled ginger/garlic mixture. Whisk in enough chicken stock or water to make it the consistency of thick cream. Place in a container and refrigerate until chilled.
To assemble the salad, toss the noodles with 3-4 tablespoons of the sesame dressing, or more, as desired. Arrange the noodles on serving plates. Top with the sliced chicken. Spoon more dressing over the chicken, then scatter the sliced green onion and black & white sesame seeds over the top. Arrange any other additional ingredients around the plate and serve.