As soon as I popped open the box of goodies Marion’s kitchen sent me and tasted some of the sauces, this one immediately reminded me of the cold pasta salad my grandma makes. As charming as that sounds, its simply tri-colored noodles and raw veg tossed in salad supreme dressing (cringe). Its definitely only one of those things thats only good because grandma makes it. THIS soba noodle salad though, has that same essence, but way WAY better.
Also, I like that this is made of buckwheat noodles, so I don’t feel so bad for eating my usual half pound serving of pasta. Soba noodle salad is also the perfect thing to prep for lunch because it gets better as it sits. This recipe has a ton of veggies in it, but is so much more satisfying than eating a salad.
There’s really no need to confine yourself to a recipe for this one. All you need is Marion’s kitchen Coconut Sriracha sauce, cooked and chilled soba noodles, and whatever raw veggies suit your fancy. I used onions, red bell peppers, and napa cabbage. I also added grilled box choy and garnished with sesame seeds, but thats only necessary if you’re feeling extra. Toss it all together and eat, or store in the fridge for up to 4 days.
