A Salad that can be served hot or cold!
I love the flavors of Asian inspired foods, and often make this salad for picnics or just for home because you can serve it either hot or cold. The recipe is fairly quick and easy to make as long as you take a little prep time to get everything in order. Check out the recipe below and coinciding video above. Enjoy!
It's best to cut all of your vegetables, and get your spices ready, prior to turning on the stove as this cooks up fast. Prepare the following...
You can put all the vegetables in one bowl, or separately...
1 Cup of Chopped Cucumbers
1 Cup Chopped scallions
2 Cups Shredded Carrots
1 Cup Edamame
Also prepare the following spices into separate bowls or dishes...
1/2 Cup Fresh Cilantro
1 Tablespoon Soy Sauce
1 Tablespoon Fresh Ginger (add more if you are a Ginger Fan)
1 Tablespoon Dry Ginger
1 Tablespoon Hoisin Sauce
1 Tablespoon Honey
2 Tablespoons Cider Vinegar
2 Tablespoons of Sesame Seeds
1 Lime cut in half
2 TableSpoons of Sesame Oil
56 Ounces Pre-cooked Soba Noodles
Place a pan on the stove on medium heat. Add the sesame seeds to the dry pan and roast them until golden brown being careful not to over roast. You will smell the delicious aroma, and once golden brown pour them into a dish for later use.
Using the same pan add 2 Tablespoons of Sesame Oil on a little higher heat. My stove is on a 7. Once hot, add the Soba Noodles and stir constantly until loosened up and hot being careful not to burn the noodles. Turn the stove down to a medium heat and add all of the vegetables. Cover until the vegetables are softened slightly.
Then add your all the other spices and ingredients. Squeeze the fresh cut lime juice into the pan as well, and keep stirring until everything is heated and blended together well.
Serve hot... Or cool in the refrigerator and serve cold. This salad is great when fresh, and travels well in a container / cooler for picnics and outdoor events as well.