Rainbow Sesame Soba Noodle Salad is packed with fresh veggies and tossed in a slurpable sesame dressing!Monday, Monday…you always come too soon! We had Lars’ 1st birthday party this weekend which made last week a whirlwind of party prep and this weekend even more of a blur. Why do the most important events in our lives always go by so fast?! More puzzling is how my sweet little baby is turning one on Wednesday…
I’ll be recapping the party in a couple of days, but since I only posted one recipe last week (I told you – party prep was no joke!) I figured I’d post food today. And this noodle salad is quite the show stopper!
I wasn’t planning on making these noodles last night for dinner but when I went to the farmers market yesterday morning, I was not only inspired by all of the fresh veggies (ahhhh I love this time of year!) but I noticed a new stand with fresh pasta called Dumpling & Strand. All of the fresh pastas looked delicious and irresistible, I’ve been craving a cold noodle salad lately so the buckwheat soba noodles stood out to me.
I’m pretty sure this noodle salad speaks for itself, right? It’s colorful, filled with veggies, and the sesame dressing (sesame oil, soy sauce, garlic, Sriracha, and ginger!) on the noodles totally makes it completely slurp-worthy.
The great thing about this salad in the summer is that it’s essentially no-cook, except for the noodles. All of the veggies go in raw and stay nice and crunchy which is a fun contrast to the soft noodles. That said, if you prefer your veggies a little less crunchy and want to parboil or lightly saute them – DO IT! Seriously, it will be delicious either way.
The most important thing I’ve learned with cold noodle salads is to let the noodles get cold before you add the dressing. They will soak the dressing up a lot better and won’t get soggy and gross.
The other wonderful thing about these noodles? They make GREAT leftovers! I’ve made these before with a different combo of veggies (this is definitely my favorite version!) and they get more and more flavorful each day. If the noodles seem to soak up all of the dressing by the next day, just add a splash of soy sauce and Sriracha to bring them back to life. You won’t regret it.
For the dressing:
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 teaspoon agave
- 1 teaspoon fresh ginger minced
- 2 cloves garlic minced
For the noodle salad:
- 9 ounces soba noodles
- 1 small zucchini diced into bite-sized pieces
- 1 small summer squash diced into bite-sized pieces
- 1 1/2 cups shredded red cabbage
- 1 carrot grated
- approximately 12-14 snow peas cut lengthwise into thin strips
- 2 green onions finely chopped
- sesame seeds for topping
- Cook soba noodles according to directions on package. Once cooked, place in a bowl of ice water to cool completely. You want them cold.
- Place dressing ingredients in a jar with a lid. Place lid on jar and shake until well combined. Alternately, you can just whisk the ingredients together in a small bowl but I like to shake them in a jar.
- Place cold noodles in a large bowl and combine with zucchini, summer squash, cabbage, carrot, and green onion.
- Toss with dressing.
- Top with sesame seeds.
- Serve and enjoy!