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.
Ingredients
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
Garlic Tamarind Vinaigrette
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)
Directions:
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.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2019/09/30/heirloom-tomato-soba-noodle-salad/