Cold Soba with Bok Choy & Chili Crisp Oil
Soba noodles are wonderful cold, which makes them ideal for summer meals. Soba, fresh herbs, chili oil, and bok choy make this salad fresh, flavorful, and light. It is a great side with any protein or a main dish that can be served on a bed of fresh greens.
Soba noodles are made with buckwheat. They are delicious, easy to cook, and can be cooked ahead. Chili oil or chili crisp can be made (see my post) or purchased at any Asian shop.
This recipe serves four as a main or a side with any meal. Get to work and make this tonight and to have everyday for lunch!
12 ounces of dried soda, cooked and drained according to directions
1 1/2 teaspoon toasted sesame oil
2 tablespoons seasoned rice wine vinegar
2 tablespoons chili crisp (extra for serving)
3 teaspoons light soy sauce
1/2 teaspoon sea salt
1 tablespoon avocado or neutral oil
1/4 cup finely diced shallot
1 tablespoon grated ginger
1 large head of bok choy (1-1.5 pounds) rinsed, dried, and chopped into 1/2-1 inch pieces (about 4 cups)
3 green onions/scallions sliced into 1/4 inch rings
3 tablespoons roughly chopped cilantro leaves
3 tablespoons roughly chopped basil leaves
3 tablespoons roughly chopped mint
1/2 teaspoon salt (more to taste)
1 cucumber peeled and sliced into thin strips, for garnish
lime wedges for garnish and serving
Prepare the soba noodles according to package instructions. Rinse noodles in cold water until cooled. Drain well, immediately transfer to a bowl, drizzle with sesame oil, rice wine vinegar, chili crisp, sea salt, and 1 teaspoon soy sauce. Toss well to combine. Set aside in the fridge to continue cooling.
Heat oil until hot but not smoking. Add shallots and ginger. Sauté for 3 minutes stirring constantly to avoid burning on medium high. Add bok choy and sauté until just wilted, about 1-2 minutes, on medium high heat. Add 2 teaspoons soy sauce and stir. Remove from heat and transfer bok choy to a plate to cool for 5 minutes.
Add green onion, herbs and cooled bok choy mixture to the bowl with the soba noodles and gently mix to combine. Taste. Add additional chili crisp and/or salt to taste. Plate the noodle salad on individual plates, top with cucumber, a drizzle of chili crisp, and a squeeze of lime. Place additional chili oil, cucumbers, and limes on the table for dressing.
Enjoy.