Iz & Ilia’s Sesame Soba Noodles
Serve these cold noodles alongside Umma’s galbi and not-overboiled salat olivye for the ultimate Mash-Up BBQ.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Course Salad
Cuisine Japanese
- 12 oz soba noodles (any noodles will do, but soba has a plethora of buckwheat-based health benefits and gluten-free appeal)
- 2 sweet potatoes boiled and chopped roughly
- 2 handfuls sliced shitake mushrooms, boiled (fresh or dried are both fine; if using dried, soak briefly in water before boiling)
- ½ head of Swiss chard or other leafy, crunchy green such as kale, sliced in ribbons
- sesame oil and salt to taste
- white sesame seeds and chopped scallions for garnish
Boil the soba until al dente, then rinse with cold water.
Toss in large bowl with remaining ingredients with a generous helping of sesame oil (I am partial to the Kadoya brand, as my family has been using it for as long as I can remember) and salt.
Top with sesame seeds and chopped scallions.
Serve with Sriracha / hot sauce / hot peppers for those who are hot-inclined. Enjoy!