About the Recipe
Silky soba noodles, crisp vegetables, fresh lime and a hint of Chili Crisp. Served cool, but with enough warmth and spice to make it feel like more than just a salad. The kind of meal you'll want to return to all summer long.
Ingredients
6 oz (180 g) soba noodles
1 small cucumber, cut into matchsticks
1 carrot, cut into matchsticks
1 red bell pepper, thinly sliced
2 spring onions, thinly sliced
3½ oz (100 g) edamame
Dressing
1 lime
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp toasted sesame oil
1 tbsp Chili Crisp
1 tsp sugar
1 tbsp toasted sesame seeds
1 bunch cilantro, leaves picked
Preparation
Cook the Noodles
Cook the soba noodles according to the package instructions. Drain and rinse thoroughly under cold running water until completely cooled. Drain well
Make the Dressing
Combine the lime zest and juice, soy sauce, rice vinegar, sesame oil, Chili Crisp and sugar in a small bowl
Assemble the Salad
Place the soba noodles, vegetables and edamame in a large bowl. Add the dressing and toss well to combine. Taste and adjust with more lime juice or Chili Crisp if needed
Serve
Divide between two bowls and finish with the toasted sesame seeds and cilantro. Serve chilled or at room temperature