Soba noodles have become a staple in my kitchen. I have always liked them, but as the weather has been slowly getting warmer, and there’s lovely produce all around, they have been appearing more often in my kitchen. I love them with a light sauce made of rice vinegar and lime juice. But the true beauty of soba noodles, to me, is that they are delicious cold. The day after you make them, and they’ve been sitting in whatever sauce you’ve tossed them with, they become ultra flavorful and refreshing. I am a big fan. And I think you should be too.
Jonah came home this week, on Monday actually, and I had a feeling that cooking might not be exactly what he wanted to do the moment he stepped of the plane. So on Sunday night I made a big batch of soba noodles tossed with roasted zucchini, fresh mango, and a light citrus-y sauce. I ate a small bowl, and threw the rest in the fridge, knowing that it would be delicious the next day for dinner with some roasted green beens (also in the fridge).
I love how colorful this dish is, how summery it is, and how packed with flavor. I think it’d make a great cold side dish for a summer party (4th of July, anyone?), and it makes great leftovers to take to the office for lunch. You can add some seared tofu, or maybe even some grilled chicken.
2 zucchini, julienned Preheat your oven to 400 degrees. Toss the julienned zucchini and squash with olive oil and salt. Spread on a parchment lined baking sheet. Roast for 20-30 minutes, until lightly browned, tossing halfway through. Set aside to cool. Cook the soba noodles as instructed on the package. Usually, this means boil them for about 4 minutes, drain them, rinse them with cold water, drain them, and spread them out on a dish towel to try. While boiling the water for the noodles, combine the rice vinegar, sugar, and salt in a small pot over medium heat, stirring until the sugar dissolves. Remove from heat and add garlic and jalapeño. Allow to cool, then add the lime juice and zest as well as the sesame oil. Whisk to combine. Put the soba noodles in a bowl, and toss with the dressing. Add the squash, mango, herbs, and nuts to the noodles, tossing to combine. Garnish with a sprinkle more of chopped peanuts and a lime wedge. Enjoy with a light beer on a hot day.
Soba Noodles with Summer Squash and Mango
2 summer squash, julienned
1 9-oz package buckwheat soba noodles
3/4 cup rice vinegar
1/4 cup sugar
3/4 tsp salt
2-3 cloves garlic, finely chopped
1 jalapeño, finely chopped (and seeded, if you’re not feeling the heat)
juice and zest of 1 lime
1 Tbl sesame oil
1 ripe mango, peeled and julienned
~1/4 cup fresh basil, chopped
~1/4 cup fresh mint, chopped
optional but recommended: chopped peanuts to top (I used about 1/4 cup), lime wedges