This is a superb summery lunch recipe that tastes great both hot or cold.
This tasty noodle salad couldn’t be easier to make — the only cooking involved is preparing the noodles. The all-purpose noodle sauce doubles up as a salad dressing and noodle sauce.
This recipe is a companion to the recipe for Wasabi Pea–Crusted Salmon. But it is so useful as a salad with other main courses (try it with grilled shrimp). Ginger juice is a great ingredient as it adds spicy flavor without the tough texture of the chopped root. You’ll be glad to have the left over pesto to add zest to plain rice or noodles.
Soba noodles are classically made with 100 percent buckwheat flour, and those are the ones I seek out whenever possible.
This dish is mostly vegetables with a bit of noodles, and that is all thanks to the “vegetable noodles” made with the julienne peeler.