Soba noodle tossed with heirloom tomatoes, mint leaves, spring mix salad, soft boiled eggs, then tossed in a garlic tamarind vinaigrette. This Heirloom Tomato Soba Noodle Salad is delicious, simple, and perfect for an early fall meal.
Happy Monday!
I hope you had a wonderful weekend! I spent my Saturday at a friend’s birthday BBQ in San Mateo. It’s been so nice to be able to take a break from work and enjoy the sun, even if it’s a little chillier lately. Annnd I got to visit the farmer’s market Sunday morning, which I haven’t had time for in awhile. I’m starting to see all the fall produces make their appearance. And I’m so excited for apple and pear season.
Today though, we’re going to talk about an easy weeknight dinner using one of my favorite noodles: soba. If you’ve never had soba noodles before, you’re missing out. Soba noodle is often found in Japanese food and some Korean food. And it’s so easy to make.
Years ago, when I lived in Davis while in college, soba noodles were a staple for me. That and pasta. They’re so simple to make and easy to toss with some of your most favorite ingredients. So living in a college town, it was easy for me to drop in at the only Asian market in Davis to pick up a few basic ingredients to make a quick dinner.
For this heirloom tomato soba noodle salad, I wanted to keep it simple with ingredients you can find in your local supermarket. Then I wanted to dress it up with one of my favorite vinaigrettes: garlic tamarind vinaigrette. It gives the noodles a sweet and tangy flavor. Plenty of garlic? Yes! Plenty of flavor? Yes!
In a medium sized pot, heat water and cook the soba noodles until al dente, about 6-8 minutes. Once the noodles are cooked to your liking, drain the water and rinse in cold water to prevent the noodles from sticking to each other and from continuing to cook.
In a small pot, heat water. Once the water comes to a boil, gently drop eggs into the water and allow it to cook for about 6-7 minutes. The longer the eggs cook, the less runny the yolk will be. I generally like the eggs to be cooked around 6-7 minutes since it’s medium cooked. Remove the eggs from hot water and let the eggs sit in cold water for several minutes before peeling.
Add sliced cucumbers, heirloom tomatoes, fresh mint leaves, spring mix salad, and sliced eggs to the soba noodles. And mix until well combined.
In a medium sized glass jar, add minced garlic, fish sauce, rice vinegar, brown sugar, lime juice, vegetable oil, sesame oil, chili paste, and tamarind concentrate. If you can’t find tamarind concentrate, it’s fine to leave it out. Cap the jar tightly and shake to mix the vinaigrette.
Spoon the garlic tamarind vinaigrette over the heirloom tomato soba noodle salad before serving. Add sliced chili peppers on top if desired.
Enjoy!
- 2 bundles of soba noodles
- 2 large eggs
- 1 small cucumber, sliced
- 1 large heirloom tomato, sliced
- 1-2 cups spring mix
- 1-2 sprigs of mint
- 4 cloves of garlic, minced
- 1 tablespoon rice vinegar
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- Juice of 1 lime
- ¼ cup vegetable oil
- 1 teaspoon sesame oil
- ½ teaspoon chili paste (optional)
- 1 tablespoon tamarind concentrate (optional)
- In a medium sized pot, heat water and cook the soba noodles until al dente, about 6-8 minutes. Once the noodles are cooked to your liking, drain the water and rinse in cold water to prevent the noodles from sticking to each other and from continuing to cook.
- In a small pot, heat water. Once the water comes to a boil, gently drop eggs into the water and allow it to cook for about 6-7 minutes. The longer the eggs cook, the less runny the yolk will be. I generally like the eggs to be cooked around 6-7 minutes since it’s medium cooked. Remove the eggs from hot water and let the eggs sit in cold water for several minutes before peeling.
- Add sliced cucumbers, heirloom tomatoes, fresh mint leaves, spring mix salad, and sliced eggs to the soba noodles. And mix until well combined.
- In a medium sized glass jar, add minced garlic, fish sauce, rice vinegar, brown sugar, lime juice, vegetable oil, sesame oil, chili paste, and tamarind concentrate. Cap the jar tightly and shake to mix the vinaigrette.
- Spoon the garlic tamarind vinaigrette over the heirloom tomato soba noodle salad before serving. Add sliced chili peppers on top if desired.
Never had a soba noodle salad. Gonna have to try it.
Yumm
So that’s why I’ve never heard of Soba noodles and why it looks like you eat it with pencils lol. I’m not familiar with Japanese cuisine
Soba noodles are delicious, and this looks like a nice dish.
Thank you!
When I was in Japan in the 1960’s I used to eat bowls of spicy soba siting outisde of a street cafe. Thanks for the memory jogger :- o)