The perfect vegetarian entree for wasabi lovers, this salad is packed full of steamed vegetables, Japanese noodles and a soy-wasabi dressing.
Photo updated May 2012
We are meat eaters here in our house. Pretty much every meal has some sort of meat in it, and we rarely eat vegetarian. I love vegetables, but somehow, I never really feel like it’s really a meal without meat. But I’ve been trying to throw in a vegetarian entree every once in awhile, not only to mix things up a bit, but because it’s usually cheaper, and really – lots of vegetarian meals are pretty good for you.
I was immediately drawn to this recipe when I first saw it. I love Asian flavors, and my husband is a total wasabi addict. It’s so funny, because he can’t take the spice from chilies, but he could eat tons of wasabi! I’m almost the opposite – I’m a lot more sensitive to wasabi than I am to chilies.
This salad was so good. In fact, I actually made it about 3 months ago, and I still think about it. (I think it’s time to make it again!!) The vegetables go perfectly with the Asian flavors, and the wasabi gives it a nice kick. In fact, if you are sensitive to wasabi, you might even want to cut back on it just a bit – there were many times I felt my nose burn if I breathed in while I was eating this!
This is one that would make the vegetarians and meat eaters both happy!
Soba Salad with Soy-Wasabi Vinaigrette
Ingredients
- 1 garlic clove minced
- 6 ounces Japanese curly noodles chucka soba, uncooked
- 1 cup frozen shelled edamame
- 4 ounces snow peas trimmed and halved crosswise (about 1 1/2 cups)
- 4 ounces baby carrots quartered lengthwise
- 3 tablespoons rice vinegar
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon prepared wasabi paste
- 1/2 cup thinly sliced radishes
Instructions
- Prepare garlic; let stand 10 minutes.
- Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water; drain well.
- Steam edamame, peas, and carrots 4 minutes or until crisp-tender. Drain and plunge vegetables into ice water; drain.
- Combine garlic, vinegar, soy sauce, oil, and wasabi in a large bowl; stir with a whisk. Add pasta, vegetable mixture, and radishes; toss gently to coat. Serve immediately.
Kaede says
I prepared this a little different from here. I used different soy sauce. (There are a lot of kinds, and I wasn’t really sure which one you meant, but I went with Koikuchi Shoyu made by Kikkoman company. It’s inexpensive and well rounded with a bold enough flavor to compete with wasabi.) I used less wasabi since it was fresh. I grated the garlic on the wasabi grater too. I used grated daikon and carrot. I blanched the peas and mukimame, steaming takes twice as long, and there’s not a reason for it since you’re dunking it in cold water anyways. I also don’t have a steamer.
When I first tried it, it was good, but you’re quite right that it’s not a meal without meat. So I opened a can of miso flavor mackerel (Saba to miso ni) and pulled the bones out and had that on top.
Note on language:
Chuuka soba isn’t soba. It’s ramen. It’s called chuuka soba in Western and southern Japan because there it was introduced by Chinese immigrants. In the East and North it’s called Ramen because they got it from Koreans whose word is Ramyun. Ramyun is the Koreanised version of the words Lo Mein. Chuuka soba literally means Chinese noodles. But if you only say soba, people will expect buckwheat noodles like in zaru-soba, Inari* soba, and tanuki soba.
*Named after Inari OoKami sama who is a food deity for whom fried tofu (abura’age) is sacred
crazybeautifulteaching says
This looks delicious! I have been experimenting with these noodles and cannot wait to try this!
Chef E says
You reminded me I have to get to the market and buy some soy beans, we love them, and it took me a while to get the hang of vegetarian twice a week sometimes a soup only seasoned with meat broth worked…
Sophie says
Wasabi does have a good kick. This is such a beautiful dish! Lovely photo.
noodles says
This is pretty good! Although I added too much garlic.
Katerina says
I really like soba noodles, but I haven't tried the curly kind. Yum!
Cynthia says
How are you? Your blog has not been showing up as being updated in my reader 🙁 but I just decided to click through and what do you know, your blog is alive and well.
eatme_delicious says
This looks awesome and simple! I'm sure I'd love it. I can take the heat of wasabi but not so much chilies too! I think because with wasabi it hits you then it's gone. With chilies it lasts and lasts and burns forever.
Paula says
Mmm … soba! I enjoy just about every asian inspired noodle salad, and this one fits the bill. I love that sliced radish in there. 🙂
Abby says
I love Asian salads, too, but I usually lay off the wasabi because I can't take it hardly at all!
Barbara says
Love soba noodles and edamame. This has to be a perfect recipe for me! Light on the wasabi though.
kat says
It sounds great but I'd definitely have to cut back on the wasabi!
Rosa's Yummy Yums says
Nice vegetarian dish! I love meat, but never it any during the week…
Cheers,
Rosa
Kim says
It looks beautiful on the plate! What a pretty recipe. It always makes me feel so good after I eat something like that. Healthy and beautiful!