Just like the chickpeas and rice bowl from last week, I wanted to share with you a really easy meal we’ve made countless times, and it’s reasonably healthy too.
This soba noodle salad is comprised of cooked soba + raw veggies + edamame + Asian-style vinaigrette. It takes me about 20 minutes to make this salad, start to finish.
Soba noodles are the king of noodles. They’ve got some oomph to them, some heft, and they have a wonderful texture and flavor. The only thing with soba noodles is that they need a really good rinse after cooking, since they get very starchy, and the last thing you want is a big clump of sticky soba. I like to rinse it a while (a minute or two), and then again right before I’m tossing it with the rest of the ingredients, just to keep it loose.
Now if you decide to make this soba noodle salad, I want you to wing it. I want you to measure nothing, and let your eye and your personal preferences be your guide. That’s why I haven’t included anything beyond vague measurements – to simply be a starting point.
Now normally I would stop there and leave well alone, but there are a couple things you could do if you wanted to amp up this soba noodle salad. First, you could grab a sheet of nori and crumble it into your noodles – we do that often, but didn’t think of it until we started eating, and by that point we were far too lazy.
Another change is to add some delicious, caramelized tofu. Normally I wouldn’t do this (because I’m practical), but Mike was craving it, and since he cooked it, how am I to complain?
I’ll share the “recipe” with you in a future blog post for this tofu – Mike always makes the best tofu with the simplest ingredients and no measuring, and no prep like marinating. For weeknights, we’re all about simplicity!
Thanks for hanging out and chatting about food, and I hope you are having a great week!