This noodle salad is based on a recipe by Susan Feniger, co-chef at L.A.’s Border Grill. It’s a keeper!
Soba Salad with Orange Vinaigrette
VINAIGRETTE
1 cup orange juice (fresh is best, frozen works fine)
2 tablespoons fresh lime juice (about 1 lime)
3 tablespoons low-sodium soy sauce
Toasted sesame oil—a very light sprinkle, for flavor
1 tablespoon unseasoned rice vinegar
2-3 green onions, sliced
2″ of fresh ginger, minced
2 garlic cloves, minced
1-2 tablespoons Sriracha sauce
VEGETABLES
1/3 head of broccoli, cut into small florets
2 carrots, sliced into thin matchsticks
1 bunch of Swiss chard, kale, or spinach, thinly sliced
1 tablespoon unseasoned rice vinegar
9 ounces dried soba noodles
Addition: 6 ounces firm tofu, cut into 1/2″ cubes
Toasted sesame seeds for garnish
Simmer the orange juice over moderate heat until it reduces to a thin syrup, about 15 minutes. Whisk all the vinaigrette ingredients together and add to the reduced orange juice. Chill.
Steam or microwave the vegetables until al dente. Toss with the vinegar. Chill.
Cook the soba noodles in boiling water until al dente, about 5 minutes. Drain and rinse under cold water; shake off water and blot dry. Transfer the noodles to a large bowl and toss with the scallions and sesame seeds. Toss with half the vinaigrette. If using, add the tofu to the remaining vinaigrette. Chill.
When all the ingredients have chilled, drizzle the remaining vinaigrette over the noodles, toss with the vegetables, top with the tofu (if using), sprinkle with more sesame seeds, and serve!