CARROT, CILANTRO AND SOBA NOODLE SALAD

Carrot, cilantro and soba noodle salad

CARROT, CILANTRO AND SOBA NOODLE SALAD

I know we’re deep into fall now but sometimes you’ve just got that summer time noodle bowl craving.

Or, you have an Instagram Live session every Sunday and didn’t have any ingredients in your fridge except for carrots and an almost wilted bunch of cilantro! Alas, this is the real reason why. I am dedicated to my weekly cooking show and showed my audience how to make a super quick and easy carrot, cilantro and soba noodle salad.

This is a chilled salad, FYI. It’s cool. It’s cold, like the weather outside. But the dressing adds some serious heat that will keep you warm for days. Chewy, hand-cut soba noodles which I bought from the Richmond Night Market earlier this year (random, I know) paired along with some long carrot ribbons make for a tasty lunch.

This whole dish literally came together in under 30 minutes - and that’s with me doing all the prep work boiling water, AND interacting with my followers. Usually I’m pretty delayed doing a live show since I’m constantly saying hello to everybody so this just proves how quick this dish really is.

Feel free to use this recipe as a base and bulk it up even further with more vegetables like broccoli, pan-seared tofu, shrimp, mushrooms and more. I would’ve totally done that but since my fridge was empty, well, carrots and cilantro it was. I think noodles would be a nice way of adding more body to it as well and to sneak in more vegetables… but hey, make it your own. Can also be vegan if you substitute maple syrup or granulated sugar with the honey!

CARROT, CILANTRO AND SOBA NOODLE SALAD - serves 4

  • 200g hand-cut buckwheat soba noodles

  • 2 carrots, peeled

  • 1/2 bunch cilantro, leaves only

  • 1 heaping tbsp creamed honey

  • 3 tbsp soy sauce

  • freshly ground black pepper

  • 1 tbsp chili oil, with seeds

  • 4 hard-boiled eggs

  • toasted sesame seeds

  1. Cook the soba noodles in a pot of salted boiling water until al dente. Drain, rinse under cold water and set aside.

  2. Peel large ribbons of carrot with a vegetable peeler into a serving bowl. Add in the cilantro and chilled noodles.

  3. Mix the honey, soy sauce chili oil and black pepper. Toss with the noodles until the salad is fully coated. Portion into bowls and top with a halved boiled egg and sesame seeds.

FUSION, PLANT-BASEDStephanie Siasiainthekitchen, sia in the kitchen, soba noodle salad, hand cut soba, soba, soba noodles, soba recipes, chilled salaad, noodle saladComment