When I went to Japan, soba noodles were my absolute favorite meal. They were light and refreshing and something I felt like I could eat over and over and over. I’m going to be honest, when I came back to the United States, I told myself that I’ll never eat soba noodles here again because they’ll never ever compete with the ones in Japan. And I was right. But I couldn’t stay away for that long!
While nothing will ever compare to the handmade noodles I ate in Japan, these are a close second. This salad is tossed with a super light sesame-driven dressing, tossed with sliced corn kernels, fresh cherry tomatoes and a few jalapeños for some nice spice. This is the type of salad that is perfect for those hot summer nights that don’t seem to be going anywhere any time soon.
Corn and Tomato Soba Noodles
- 3 tablespoons sesame oil
- 3 tablespoons lime juice
- 1 1/2 tablespoons soy sauce
- 8 ounces dried soba noodles
- 1/4 pint of cherry tomatoes, halved
- 2 ears of corn, kernels sliced off
- 2 green onions, trimmed and sliced
- 1/2 jalapeño, diced
- 1 teaspoon sesame seeds, plus more for garnish
- To Make the Dressing: To a small bowl, whisk together the sesame oil, lime juice and soy sauce.
- To Make the Salad: Bring a pot of water to a boil. Cook the soba noodles according to the directions. Drain and immediately rinse under cold water to stop the cooking.
- To a large bowl, add the soba noodles, cherry tomatoes, corn kernels, green onions, jalapeño, sesame seeds and the dressing.
- Divide amongst plates and garnish with sesame seeds.
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.