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Cold Summer Soba Noodle and Vegetable Salad

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I need an intervention, y’all.

 

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I can’t tell you how many times I’ve made this salad in the last few weeks, but the 438 pounds of soba noodles I bought at the Asian market are gone.  It’s that good.  I’m hopelessly in love….

 

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It’s so dang easy to make that it just feeds my addiction.  I hear it calling me every second of every day. It haunts me in my sleep.

 

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And it’s is so pretty, colorful, and festive!  And summery! And crunchy!  And noodley!  And sesame-y!

 

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Of course, Jennifer is the one who got me into this mess.  She saw it on i am a food blog and sent it to me.  Now I’m trying to make this salad in my sleep and eat it for every breakfast, lunch, dinner, and anywhere in between.

 

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Chris is not as thrilled about it it as he was the first 178.236 times I made it.  Seriously dude?  Can I get some support here?

 

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Ok.  I fixed him a steak.  I watched as his eyes rolled back in his head.

 

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Happy Monday, y’all and have a fantastic week!

 

 

Adapted from i am a food blog

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Cold Summer Soba Noodle and Vegetable Salad

Ingredients

For the Salad

  • 3 bundles of soba noodles - the recipe I adapted recommends 2 bundles I did 2, then 3, but I like things noodley, so I would recommend at least 4 bundles. Up to you
  • 1/4 head red cabbage thinly sliced
  • 3-4 ears of corn
  • 2 small or one large cucumber peeled, seeded, and chopped
  • 1 orange/green or red or combination of bell peppers seeded and chopped
  • 1/2 pint heirloom cherry size tomatoes halved or quartered
  • 1 head romaine shredded or roughly chopped
  • 4-5 green onions sliced

For the Dressing

  • 2/3 cup red wine or rice wine vinegar
  • 2/3 olive oil
  • Dash of Sriracha - or more if you like this stuff
  • 6 tablespoons toasted sesame oil
  • salt and pepper to taste

Instructions

  1. Cook noodles according to package directions and transfer to a large mixing bowl
  2. Whisk dressing ingredients until combined
  3. Toss together noodles and dressing in a large bowl and set aside
  4. Heat a large cast iron or non-stick skillet on high heat
  5. Brush corn cobs lightly with olive oil
  6. Char in skillet until desired color
  7. Slice corn from cob
  8. Add all vegetables to dressing and noodles
  9. Chill until ready to eat or serve immediately
  10. Perfect at room temperature or cold and makes a great leftover for lunch or dinner