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Spring Soba Salad

This is one of the best and simplest ways to enjoy ripe seasonal produce straight from your garden. We have enjoyed this salad many, many times for our farm lunch in so many different ways. In the spring, we typically make it with juicy Hakurei turnips, peas, coriander and spring onions. In the summer, it’s best eaten with cherry tomatoes and sweet peppers. In the fall, we have it with crunchy Napa cabbage.

INGREDIENTS

For the salad:

  • 2 portions dried soba noddles
  • 2 large Hakurei turnips, julienned
  • 1/2 bunch scallions, sliced thin
  • Small handful of fresh coriander
  • 1 tbsp roasted sesame seeds
  • Chive blossoms to garnish

For the Dressing:

  • 1/4 cup rice vinegar
  • 2 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1.5 tbsp chili crisp (choose your favourite one)
  • 5 tbsp canola oil

TO PREPARE:

COOKING THE SOBA:

  • Fill a pot large enough for the noodles with salted water and bring to a boil. Follow the cooking instructions for whatever soba you have purchased. They typically tend to take 3-4 minutes. Be very careful not to overcook them as you want them to have a firm bite.

PREPARING THE SOBA:

  • Fill a pot large enough for the noodles with salted water and bring to a boil. Follow the cooking instructions for whatever soba you have purchased. They typically tend to take 3-4 minutes. Be very careful not to overcook them as you want them to have a firm bite.
  • Once the noodles are cooked, strain and rinse them under cold water and continuously agitate them with your hand as the water runs over them. Do this for about a minute to help release any extra starch and to stiffen the noodles. If you don’t do this, the noodles will be sticky and have a gloopy texture.

FOR THE DRESSING:

  • Mix all the ingredients in a mason jar and shake. Taste and make any adjustments to your preference ie, more vinegar or chili if you want to make it more acidic or spicy.

TO FINISH THE SALAD:

  • Place all of the fresh ingredients in a large mixing bowl along with your soba noodles and spoon over the dressing.
  • Mix thoroughly with chopsticks or tongs, being careful not to break or tear the noodles.
  • Once it’s all well coated with that savoury dressing, divide between two bowls and garnish with the chive blossoms and roasted sesame seeds.
  • Take the bowl out to your favourite part of your garden and enjoy!