Name: Salad of Soba Noodles, Garlic Chives, and Sprouts with Wasabi
Yield: Serves 4 as a main dish, 6 to 8 as a side dish
Ingredients: ¾ pound bean sprouts, preferably mung; 7 to 8 ounces garlic chives (green, yellow, or both); One 12- to 13-ounce package Japanese buckwheat (soba) noodles; 1 tablespoon Asian (dark) sesame oil; 2 tablespoons sesame seeds; About 2 tablespoons warm water; 1 tablespoon vegetable oil; ½ teaspoon sugar; ¼ teaspoon kosher salt; 1 tablespoon grated ginger; 2 teaspoons wasabi powder; 3 tablespoons shoyu (Japanese soy sauce); ¼ cup rice vinegar

Preparation info

Serves
4
as a main dish

Difficulty
Medium

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

A swirl of slippery buckwheat noodles, chewy chive strands, and crunchy sprouts makes a good summer buffet dish at room temperature or slightly chilled. While cool and light, it is forceful in flavor and can stand on its own as a main dish or serve as a side for grilled salmon or pork. Packages of soba noodles vary in size; precise weight is not important. Choose yellow or green garlic chives—or both. I marginally prefer the yellow chives for their resemblance to the sprouts and their sligh