So I kind of cheated on this recipe by buying kimchi veggies instead of actual marinating and fermenting my own. Sometimes it’s just easier to take the hint in the recipe and save yourself a day of work 🙂 Eventually, I will actually make the veggies from scratch, but for now this is a super easy dish to whip up for a picnic or potluck. I actually prepped this recipe a day ahead of time and brought it on a weekend camping trip. The noodles and veggies really soaked up the sesame sauce and even when stored in an ice chest, the dish kept well and was a great lunchtime treat post hike.
16 oz soba noodles
2 cups kimchi vegetables, homemade or store-bought
1/2 salted roasted peanuts, chopped
1/2 cup sesame vinaigrette (recipe below)
Bring a large pot of water to a boil. Add the noodles, bring the water back up to a boil and cook according to package directions.
Drain the noodles in a colander. Immediately rinse with cold water to wash off any starch or gumminess from the noodles.
Combine the soba noodles with the kimchi vegetables, vinaigrette, scallions and peanuts. Toss well to coat and evenly distribute the ingredients.
1 large egg yolk
2 garlic cloves
1 tsp Dijon mustard
2 tbsp soy sauce
2 tbsp rice vinegar
2 tsp sesame oil
1 cup canola oil
2 tbsp sesame seeds, toasted
In a blender combine the egg yolk, garlic, mustard, soy, vinegar and sesame oil. Blend on medium speed for a few seconds, then reduce speed to low. Slowly add the canola oil until emulsified. Pour into a mason jar and mix in sesame seeds.
Yields 1 cup