Soba Noodle Salad
By Mary McDougall
A very refreshing summer salad that I used to prepare year-round in Hawaii. Leftovers will keep for only one day without getting too soggy, so plan accordingly.
Serves: 4
Prep Time: 20 min
Cook Time: 10 min
Ingredients
8 Ounces
Buckwheat soba noodles
1 Cup
(dried) shiitake mushrooms
1
Cucumber, julienne sliced
1
Small head lettuce, coarsely grated
3
Green onions, chopped
1/4 Cup
Fresh cilantro, chopped
1 Tbsp
Shredded fresh ginger root
2 Tsp
Soy sauce
1/4 Cup
Rice vinegar
Directions
1
Cook soba noodles in 8 cups boiling water for 10 minutes. Drain, rinse, and chill. Place dried mushrooms in bowl, pour 1 cup boiling water over them, let soak for 15 minutes. Squeeze to remove excess water. Cut off tough stems and discard. Slice mushrooms into 1/4 inch strips. Set aside. Prepare remainder of vegetables as directed. Combine all ingredients. Toss to mix well. Refrigerate until serving time. Serve cold.
HINTS: Fresh shiitakes may also be used in this recipe. Use about 1 cup sliced.
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