| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 package soba noodles
- 1 teaspoon sesame oil
- 2 tablespoons rice wine vinegar
- 3 tablespoons soy sauce
- 1 teaspoon hot chili oil
- 1 tablespoon hoisin sauce
- 5 tablespoons extra-virgin olive oil
- 1 carrot, thinly sliced or julienned
- 2 celery stalks, thinly sliced or julienned
- 5 green onions, bottom 4 inches, thinly sliced
- 1/2 cup thinly sliced napa cabbage
- 1/2 red bell pepper, thinly sliced or julienned
- 1/2 cup julienned bok choy
- 1 cup bean sprouts, optional
- 3 tablespoons minced fresh cilantro leaves
- 3 tablespoons sesame seeds, toasted, for garnish
- 4 tablespoons unsalted peanuts, for garnish
Instructions
- In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside.
- In a medium bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables and noodles.
- Garnish with sesame seeds and peanuts.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 633 |
| Total Fat | 31 g |
| Saturated Fat | 5 g |
| Carbohydrates | 72 g |
| Dietary Fiber | 7 g |
| Sugar | 7 g |
| Protein | 18 g |
| Cholesterol | 72 mg |
| Sodium | 783 mg |
Reviews
I love the versatility of this recipe. The first time I made this, I did it exactly to the recipe and we loved it. This time I was in a rush and I didn’t have peppers or bok choy so I used julienned radishes and arugula in their place. We like it a bit spicier so I added 2t of chili oil and 1/2t of Sriracha. I also added one while lime juiced. No peanuts, no problem! I substituted chopped pistachios in their place. We actually liked them better! I also toasted the sesame seeds in a drizzle of hoisin sauce. Definitely will make again.
I thought this was excellent. I made it in the morning for dinner that evening. Noodles tend to absorb sauce as they sit so I added more soy, hoisin and chili sauce. I also grilled some shrimp to top it off. It was a light and satisfying dinner on a hot night. We all loved it.
I’m giving this a 5 out of 5! I’m a huge fan Os cold zesty asian noodle salads and this one in particular using Soba noodles just completes the whole dish!
DElushus! love guy fieri and his whole fammo. talk about a guy who rocks and rules. the salad is good. asian salad is good, i lovrd the book choy. i thought salad was for weenies? guess not. luvh it
:this salad so bad. 2 be fair I didn’t have soy sauce or chily sauce so i use water. No flavor. i luv Guy, how could he do this 2 me 🙁 and what is book choy
Sorry Guy, we normally love your dishes, this one was not going to mke it in our save book. It was very bland followed the recipe to a tee, not sure what happened but was not edible for either of us, glad I didn’t make it last night for company. Felt it needed more salt and more spice and probably more hoisin as well but didn’t want to waste any more stuff on it that we use on other dishes. A total waste!
The peanut sauce listed has become my go-to sauce for soba noodle salads, though I do tweak it a tad. I find it a bit too spicy, but instead of using less Sriracha, I add fresh-squeezed lime juice and a generous dash of fish sauce. Like this, it’s delicious–bright and spicy.
This salad turned out very good and was exactly what I was looking for, after making a few modifications.
I used:
– 3.5 oz package of Japanese style wheat noodles
– low sodium soy sauce
– 2 tsp hoisin sauce
– 1 tsp molasses
– 2.5 Tbsp EVOO
– substituted red cabbage for the bok choy
– and used roasted, salted peanuts
I omitted:
– hot chili oil
– celery
– sesame seeds
I used:
– 3.5 oz package of Japanese style wheat noodles
– low sodium soy sauce
– 2 tsp hoisin sauce
– 1 tsp molasses
– 2.5 Tbsp EVOO
– substituted red cabbage for the bok choy
– and used roasted, salted peanuts
I omitted:
– hot chili oil
– celery
– sesame seeds
I love the veggies combined in this recipe, perfect for a hot day. But, having said that, the dressing has to be futzed with….definitely less oil….I wouldn’t even add the olive oil, but if I did, I would add 1T at most. Sriracha is a definite must. Lime is a good idea, and garlic. If you don’t like soba noodles this can work well with other noodles.
Very tasty. Too much olive oil (I would use 1 1/2- 2c. next time. Needs more heat (sliced thai peppers or extra sriracha? and acid. Mirin might also be a nice addition. Some sliced basil and extra cilantro would be good condiments once dressed.