Soba Salad (By Mad Hungry Lucinda Scala Quinn)

Cindy Keenan


My friends & Family love this recipe on a Hot Summers Day or Evening.


★★★★★ 1 vote

20 Min


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3 Tbsp
safflower oil, divided
1 large
shallot halved and thinly sliced crosswise (1/3 cup)
3 1/2 oz
bunashimeji (beech mushrooms)
9 oz
buckwheat noodles
6 Tbsp
soy sauce
1/4 c
rice vinegar (seasoned)
1 tsp
2 tsp
sesame oil
scallions, thinly sliced on the bias
english cucumber, cut into 1 1/2-inch-long matchsticks

How to Make Soba Salad (By Mad Hungry Lucinda Scala Quinn)


  • 1Heat 2 tablespoons oil in a large skillet over medium-high heat.

    When oil shimmers, add shallots and mushrooms to skillet and saute until shallots become golden and mushrooms brown in places, 3-4 minutes.

    Transfer to a large, heatproof bowl.
  • 2Bring a large pot of water to a boil and cook noodles according to package instructions. Drain; toss in bowl with shallots, mushrooms, and remaining tablespoon oil. Cool to room temperature.
  • 3In a medium bowl, whisk together soy sauce, rice vinegar, sriracha, sesame oil, and scallions. Divide dipping sauce between individual serving bowls.
  • 4Toss cucumber and sesame seeds with noodles just before serving.

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About Soba Salad (By Mad Hungry Lucinda Scala Quinn)

Course/Dish: Pasta Salads
Other Tags: Quick & Easy, Healthy

Show 8 Comments & Reviews

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