Serves 4
30 min
Cold Soba Salad with Peppers and Ponzu Dressing
Recipe GLPR8baa7560261525
A refreshing Japanese-inspired noodle salad featuring chewy soba noodles tossed with a tangy ponzu-lime dressing and crisp diced bell peppers. Garnished with sliced scallions and sesame seeds for a light, satisfying main course that's perfect for warm days.
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Ingredients
12 ounces soba noodles
4 tablespoons ponzu sauce
4 tablespoons reduced-sodium soy sauce
juice of 2 limes
½ teaspoon honey
½ red bell pepper, stemmed, seeded, and diced
½ orange bell pepper, stemmed, seeded, and diced
4 scallions, green parts only, thinly sliced
1 teaspoon sesame seeds
togarashi seasoning to taste (optional)
Directions
Bring a large pot of water to a boil. Add soba noodles and cook according to package directions, usually 4 to 5 minutes, until tender. Drain and rinse under cold running water until completely cooled. Set aside.
While the noodles cook, prepare the dressing by whisking together ponzu sauce, reduced-sodium soy sauce, lime juice, and honey in a small bowl until well combined.
Stem and seed both the red and orange bell peppers. Dice them into small, uniform pieces.
Trim scallions and thinly slice only the green parts, discarding the white portions.
In a large serving bowl, combine the cooled soba noodles with the diced red bell pepper, diced orange bell pepper, and sliced scallion greens.
Pour the ponzu dressing over the noodle mixture and toss gently until all ingredients are evenly coated.
Divide the cold soba salad among four serving bowls. Sprinkle each portion with sesame seeds and add togarashi seasoning to taste if desired. Serve immediately and enjoy.
