The hearty, mildly earthy, nutty flavor of Japanese buckwheat (soba) noodles combined with the sweetness of ripe mango makes this salad for me. Add to that, crisp, hydrating cucumber, crunchy, juicy peppers and garden fresh radishes. Lastly, drizzle with a spicy peanut sauce and you have the perfect cold summertime salad. Easy and quick to make and refreshingly satisfying on a hot summer’s day!
If you are unfamiliar with soba (buckwheat) noodles, they are and have been an important part of the Japanese culture and cuisine for several centuries. Despite its name buckwheat is not a wheat and therefore gluten free, much like quinoa and amaranth. Most supermarkets carry some brand of dry soba noodles, but you may find a larger selection at your local Asian market. Although gluten free, most soba noodles do contain some wheat flour so be aware when purchasing. I look for noodles that contain a higher amount of buckwheat, closer to 80%, which still retains most of its high nutrient value, yet has a milder buckwheat taste.
Ingredients / Serves 4-6
Peanut Sauce
1 clove garlic
1 teaspoon ginger, freshly grated (optional)
1/8 cup soy sauce
1/8 cup sesame oil
1/8 cup rice wine vinegar
1 tablespoon garlic-chili sauce
2 teaspoons brown sugar or honey
1/2 cup peanut butter, all-natural
1/4-1/3 cup water
Salad
6-7 ounces dry Japanese buckwheat (soba) noodles
1/2 red onion, medium, thinly sliced
1 red pepper, medium, sliced
1 cucumber, seeded and sliced
2 mangos, peeled and sliced
5-6 radishes, sliced
1/2 cup green onion, sliced
1/2 cup cilantro, chopped
1/2 cup peanuts, roasted, chopped
1/4-1/2 jalapeno pepper, seeded and sliced
1/4 cup sesame seeds, toasted
Instructions
Step 1) Start by making dressing. Place all ingredients in food processor and pulse and blend for 30-45 seconds. If dressing seems thick add more water by the tablespoon until desired thickness. Set aside.
Step 2) In a medium sauce pan bring 6 cups water to a boil, add noodles, turn down to medium and cooked 3 minutes (or until al dente). Drain and rinse under cold water for 1 minute, or until cool. Set aside until well-drained.
Step 3) While noodles drain, cut, slice, and chop the remaining ingredients.
Step 4) Assemble salad. Place noodles in a large serving bowl or divide into individual bowls. Layer remaining ingredients on top.
Step 5) Pour or drizzle half of the dressing over the top, reserving the remaining dressing to add on the side as desired. Serve with a slice of lime and sweet-chili sauce if desired.
