It has been so hot and humid this past week, I hate to add any unnecessary heat to my kitchen by turning on the oven. So here is a refreshing cold soba noodle ‘salad’ that showcases the delicious komatsuna greens. As with most of my recipes, you can adjust the ingredients to fit your personal taste by leaving out something you may not have handy in the kitchen, or adding in something you have in abundance.
I usually make a double recipe of this sauce because it is so good and works great as a dip for raw veggies or a salad dressing.
½ cup tahini
2 Tbsp soy sauce or liquid aminos
2 Tbsp toasted sesame oil
2 Tbsp rice vinegar
2 tsp honey
½ inch fresh grated ginger
2 cloves of fresh garlic, grated
¼ cup water
2 tsp Sriracha or red chili sauce
Juice of ½ a lime
Mix by hand with a whisk or in a blender.
2 Tbsp soy sauce
1 garlic clove, minced or grated
1 medium eggplant cut into 1 inch chunks
Mix in a bowl and let sit for about a half hour, then saute in a pan until tender and liquid is evaporated. Add some water if needed.
(You can substitute tofu or meat in place of the eggplant.)
For the salad:
6 oz. of buckwheat soba noodles (2 small bundles)
1 bunch of komatsuna, chopped
3 carrots, shredded
1 cup of chopped peppers
1 cup cherry tomatoes
½ cup fresh chopped cilantro
Cook the soba noodles in boiling water for 4 minutes. Drain and rinse under cold water and drain again. Transfer to a large bowl.
Briefly saute the komatsuna and diced pepper while the noodles are boiling. Just until the greens are wilted. Transfer to the large bowl and add the shredded carrots and diced tomatoes. Pour in the tahini sauce and mix well. Taste and add salt if needed. Serve with the eggplant on top and garnished with chopped cilantro and a lime wedge. (And extra Sriracha for more spice!)
~ Recipe and Photos by Meghan Feilmeier
Follow Meg on Instagram @meghan_moves and @meghan_feilmeier_photo