Cold Soba Noodle Salad from Yardbird features tender buckwheat soba noodles tossed with crisp cucumbers, shredded carrots, and fresh scallions, all dressed in a zesty sesame-soy vinaigrette, presenting a refreshing and vibrant dish with a perfect harmony of nutty and tangy flavors.
Equipments
- Large pot
- Strainer or colander
- Large mixing bowl
- Small bowl
- Whisk
- Chef’s knife
- Cutting board
- Vegetable peeler
- Tongs or salad servers
Ingredients
- 8 oz (225g) buckwheat soba noodles
- 1 cup cucumber, thinly sliced
- 1 cup carrots, shredded
- 3 scallions, thinly sliced
- 2 tablespoons toasted sesame oil
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon toasted sesame seeds
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- Optional: red pepper flakes
Buckwheat soba noodles are essential for authentic texture and flavor, so be sure to find high-quality noodles labeled as 100% buckwheat or a high-percentage blend to avoid overly chewy or mushy results. Using toasted sesame oil rather than regular sesame oil enhances the salad's nutty aroma and depth. Fresh ginger and garlic should be freshly grated or minced to maintain their bright, pungent notes, which balance the sweetness of honey and acidity of rice vinegar perfectly. Thinly slicing cucumbers and scallions ensures even seasoning distribution and a crisp bite every time. Your rendition of the Cold Soba Noodle Salad from Yardbird delivers the ideal mix of refreshing veggies and a zesty, savory dressing, closely resembling the original's signature vibrant flavors.
Instructions
- Cook soba noodles in a large pot of boiling water according to package instructions.
- Drain noodles in a strainer or colander and rinse under cold water to cool; set aside.
- Slice cucumbers thinly using a chef’s knife and cutting board.
- Shred carrots using a vegetable peeler or grater.
- Thinly slice scallions.
- In a small bowl, whisk together toasted sesame oil, soy sauce, rice vinegar, honey, grated ginger, minced garlic, and optional red pepper flakes.
- Add cooled soba noodles, cucumbers, carrots, and scallions to a large mixing bowl.
- Pour sesame-soy vinaigrette over the salad ingredients.
- Toss everything well using tongs or salad servers until evenly coated.
- Sprinkle with toasted sesame seeds before serving.
Substitution
Cold Soba Noodle Salad from Yardbird copycat menu offers a delightful blend of buckwheat noodles and fresh vegetables with a sesame-soy vinaigrette. If you cannot find buckwheat soba noodles, whole wheat or rice noodles are suitable alternatives that maintain texture and flavor balance. You can substitute honey with maple syrup or agave nectar for a vegan option that still delivers sweetness. When preparing vegetables, peeler and sharp knife ensure thin, even slices for better dressing absorption and crunchiness. For tossing, use tongs or salad servers to keep ingredients intact and evenly coated with the dressing.
Tips
Ensure you rinse the cooked soba noodles thoroughly under cold water to stop the cooking process and prevent them from becoming mushy. Use a sharp chef's knife to thinly slice the cucumbers and scallions for an even texture and balanced flavor. When whisking the vinaigrette, combine toasted sesame oil and soy sauce well to achieve a smooth, emulsified dressing that coats the noodles evenly. Your salad will benefit from tossing the ingredients gently with tongs to avoid breaking the delicate noodles while ensuring every bite is flavorful.
Nutritions
Cold Soba Noodle Salad offers a nutrient-rich meal featuring buckwheat soba noodles, a good source of protein, fiber, and essential minerals like manganese and magnesium. Crisp cucumbers and shredded carrots contribute vitamin C, antioxidants, and dietary fiber crucial for digestive health. The sesame-soy vinaigrette provides heart-healthy fats from toasted sesame oil and adds potassium and iron from soy sauce. Your dish combines these ingredients for a balanced intake of macronutrients and micronutrients, supporting energy and overall wellness.
Storage
Store your Cold Soba Noodle Salad in an airtight container in the refrigerator to maintain freshness and prevent sogginess. Consume within 2-3 days for optimal flavor and texture, as the noodles and vegetables may soften over time. Before serving, toss the salad gently to redistribute the vinaigrette and refresh the ingredients.
Variation or Alternatives
You can substitute buckwheat soba noodles with whole wheat or rice noodles for different textures and dietary preferences. Replace toasted sesame oil with avocado or walnut oil to add a mild nutty flavor while balancing the vinaigrette's richness. Incorporate thinly sliced bell peppers or edamame for added crunch and protein, enhancing the salad's nutritional profile. For a protein boost, consider topping the salad with grilled tofu, shrimp, or shredded chicken to suit your taste and meal needs.
Allergies
Your Cold Soba Noodle Salad contains common allergens such as buckwheat, which can cause reactions in sensitive individuals, and soy from soy sauce, a frequent allergen. Sesame oil and toasted sesame seeds also present allergy risks, especially for those with sesame allergies. Always check ingredient labels for hidden allergens and consult with a healthcare professional if you have known food sensitivities.
Why this recipe?
Cold Soba Noodle Salad from Yardbird restaurant stands out for its refreshing blend of buckwheat noodles, crisp vegetables, and a savory soy-ginger dressing that delivers a perfect balance of flavors. This dish is praised for its light yet satisfying texture, making it an ideal choice for warm weather or as a healthy meal option. You can recreate this popular menu item at home to enjoy its vibrant taste and nutritious benefits without the restaurant price. Mastering the copycat recipe offers a delicious way to impress guests and maintain a wholesome diet.