Cold Soba Noodles with Herbs and Mango

Most people do not think “Oklahoma” when they think of Chinese, Japanese, Vietnamese, Taiwanese, Thailand, or Korean food, yet in Oklahoma there are thriving, vibrant communities of individuals from those countries who have immigrated and settled in Oklahoma, and this recipe is based on a fresh spring roll I tried at a local restaurant. In fact, if you have any leftovers, feel free to roll them up in rice paper.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 230 Calories

Ingredients

• ¼ cup chopped fresh cilantro
• 2 tablespoons sesame oil
• 1 tablespoon tamari
• 1 medium carrot, shredded
• 1 tablespoon chopped green onion, or to taste
• 1 medium mango - peeled, seeded and diced
• 2 medium limes, juiced
• 1 tablespoon Sriracha sauce
• 9 ½ ounces dried soba noodles
• 1 cup shredded purple cabbage
• 6 leaves fresh mint, julienned
• 6 leaves Thai basil, julienned

Recipe Instructions

Step 1

Bring a large pot of water to a boil and cook soba noodles according to package directions until tender, 3 to 4 minutes. Immediately drain and place in a bowl of cold water to cool. Drain well.

Step 2

Combine cooled noodles, carrot, mango, cabbage, cilantro, mint, and Thai basil in a bowl.

Step 3

Whisk together lime juice, sesame oil, tamari, and Sriracha sauce in a separate bowl. Drizzle some of the dressing sparingly over the soba noodle salad, toss to cover, and taste. Repeat until you have reached the preferred amount of dressing. Garnish with chopped green onion and allow to stand about 10 minutes before serving.