| Prep: 15 mins | Cook: 10 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 480 | 20g | 2.5g | 65g |
| sugars | fibre | protein | salt |
| 10g | 8g | 12g | 1.2g |
Enter the world of this vibrant, tangy, and refreshingly sweet Mediterranean-Asian fusion, aptly named the Perilla Soba Noodle Salad. Combining the nutty flavor of Soba noodles with the crispy freshness of diced vegetables and the juicy sweetness of mango, this dish pays homage to both my Cuban roots and worldly foodie explorations. With a little dance between the exciting flavors, this recipe has risen to the top as one of my favorites in the kitchen, and today I’m going to tell you why.
Adventurous Fusion Recipe with a Health Boost
As a Cuban-Spanish chef living in Miami, my kitchen taps into the magic of mixing cultures even as it nods to the traditional Spanish tapas dishes I was raised on. The Perilla Soba Noodle Salad combines the heartiness of soba noodles, a Japanese classic, with the zest of Cuban tropical fruits and vegetables, along with a hint of heat from Serrano pepper. It’s a dish that’s truly a joy to prepare and even more fun to eat.
Not to mention, it’s a powerhouse of nutrition. Avocados, rich in heart-healthy fats; cucumbers and bell peppers, a source of hydration and vitamin C; the mango gives a burst of immune-boosting antioxidants; and the soba noodles, not just a cultural nod to Japanese cuisine, but also a great source of fiber, giving the whole dish an exoticness that pairs beautifully with health benefits.
Perfect Harmony of Savory, Sweet, and Spicy
Moving on to the intricate dance of flavors that happen within this bowl of goodness, it’s a delightful convergence of savory, sweet, and spicy – just the way we love it in the Caribbean. Each bite you take is an explosion of taste, whether it’s the tangy dressing of sesame oil, soy sauce, Mirin, rice vinegar, ginger and garlic, or the crunch of thinly sliced cucumber, bell pepper, and red onion, the spice kick from Serrano pepper, or the creamy lushness of diced avocados.
This dish stands alone beautifully, but also pairs well with pan-seared scallops or a ginger miso soup. It brings the vibrant, diverse flavor profile that resembles some of my favorite tapas dishes, which is precisely why it has earned such a special place in my recipe collection.
What You’ll Need
- 1 package (12 oz) of Soba noodles
- 1/4 cup of sesame oil
- 1/4 cup of soy sauce
- 1/4 cup of Mirin
- 3 tbsp of rice vinegar
- 2 tbsp of honey
- 1 tsp of minced ginger
- 2 cloves of garlic, minced
- 1 cup of cucumbers, thinly sliced
- 1 cup of red bell pepper, thinly sliced
- 1 cup of mango, diced
- 1/2 cup of red onion, thinly sliced
- 1 Serrano pepper, thinly sliced
- 2 avocados, diced
- 2 cups of Perilla leaves, roughly chopped
- Sesame seeds for garnish
Method
Step One
In a large pot of boiling water, cook the Soba noodles according to the package instructions. Once cooked, drain and rinse the noodles under cold water and set aside.
Step Two
In the meantime, prepare your salad dressing. In a bowl, add the sesame oil, soy sauce, Mirin, rice vinegar, honey, minced ginger and minced garlic. Stir well to combine all the ingredients into a homogeneous mixture.
Step Three
In a large salad bowl, combine the thinly sliced cucumbers, red bell pepper, diced mango, thinly sliced red onion and Serrano pepper. Also add the diced avocados and roughly chopped Perilla leaves.
Step Four
Pour the dressing over the salad ingredients in the bowl. Toss all the ingredients together, ensuring that they’re well mixed and every piece is coated with the dressing.
Step Five
Add the cooked Soba noodles to the salad and toss again to incorporate them in the mix. Make sure to coat the noodles evenly with the dressing.
Step Six
Garnish your Perilla Soba Noodle Salad with a sprinkle of sesame seeds before serving.
