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When the weather turns warm, cold noodle salads always hit the spot. The unusual addition of strawberries here adds a welcome sweet-tart contrast to the salty miso dressing. Serve alongside anything grilled.
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Ingredients
For 4 Serving(s)
strawberry-soba-noodle-salad
- 1 c rice wine vinegar
- 1 T sugar
- 1 t salt
- 2 T white miso
- 1 hot pepper
- 2 T dark sesame oil
- 8 oz soba noodles
- 4 oz poblano pepper
- 1/2 lrge cucumber
- 1/2 lb strawberries
- 2 scallions
- 1/4 c mint leaves
- 1/4 c cilantro
Strawberry Soba Noodle Salad Directions
- In a small bowl, whisk together the rice wine vinegar, sugar, and salt until dissolved. Whisk in the miso, minced chile, and sesame oil. Set aside.
- Cook the soba noodles according to package directions. Drain and rinse with cool water, then set aside to drain.
- On a grill, grill pan, or in a cast iron skillet, grill the poblano whole until blistered and softened, 2-3 minutes per side. Allow to cool, then slice diagonally and discard the stem and seeds.
- Place the drained soba noodles on a large serving platter. Toss with the dressing to coat. Top with the grilled peppers, cucumbers, strawberries, scallions, mint, and cilantro. Toss gently to combine, then serve.