Summer Noodle Salad With Ginger-Garlic Dressing - Washington Post

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A mix of roasted and fresh summer vegetables tossed with soba noodles gets a burst of flavor from a bright ginger-garlic dressing. The salad is perfect as a side for cookouts or a vegan main dish. One tip: If you’re using tomatoes that are not at their peak, roast them all.

You can substitute frozen corn, just thaw it first.

Make Ahead: The salad dressing can be made up to 3 days ahead.

Storage Notes: The salad may be refrigerated, tightly covered, for up to 3 days.

Where to Buy: Black (Chinkiang) vinegar, soba noodles and toasted sesame seed oil can be found at international stores, well-stocked grocery stores and online.

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Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6

Ingredients

• For the dressing

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons low-sodium soy sauce

• 1 1/2 tablespoons fresh lime or lemon juice

• 1 tablespoon honey

• 1 tablespoon toasted sesame oil

• 1 teaspoon Chinkiang black vinegar or balsamic vinegar

• 1 (1-inch) piece fresh ginger, finely minced or grated

• 2 cloves garlic, finely minced or grated

• Kosher salt

• 1/4 teaspoon crushed red pepper flakes

• For the salad

• 1 pound small summer tomatoes, cut in half or quartered, or cut into eighths if large

• 1 cup (5 ounces) fresh corn kernels

• 1 tablespoon extra-virgin olive oil

• 1 tablespoon toasted sesame oil

• Kosher salt

• 8 ounces (225 grams) soba noodles

• 1 zucchini (about 7 ounces), spiralized or thinly sliced

• 1 cup (about 1 ounce) arugula or other salad greens

• 1 avocado, halved, pitted and cut into chunks

• 1 scallion, thinly sliced

• 1 tablespoon black or toasted sesame seeds

• Sriracha, for serving (optional)

Position the rack in the center of the oven and preheat to 400 degrees.

Make the dressing: In a small bowl, combine the olive oil, soy sauce, lime or lemon juice, honey, sesame oil, vinegar, ginger, garlic, salt and crushed red pepper flakes. Whisk, and set aside, giving the ginger and garlic time to mellow.

Make the salad: On a large, rimmed baking sheet, add half the tomatoes and half the corn and toss with the olive and sesame oils. Roast for about 20 minutes, or until the corn is slightly charred and the tomatoes have softened and begin to shrivel.

While the vegetables are roasting, bring a large pot of salted water to a boil and cook the soba noodles according to the package instructions, about 4 minutes. Do not overcook. Drain and rinse thoroughly under cold running water to stop the cooking. Transfer the noodles a large serving bowl along with the roasted tomatoes and corn, and add the remaining fresh tomatoes and corn, the zucchini, arugula, avocado and scallion.

Pour most of the dressing over the salad and toss, then taste and add more dressing as desired.

Sprinkle with the sesame seeds. Serve family-style with sriracha, if using, on the side.

Tested by Ann Maloney.

Email questions to the Food Section at food@washpost.com.

August 18, 2020 at 07:14AM
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Summer Noodle Salad With Ginger-Garlic Dressing - Washington Post

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