Sesame Soba Noodle Salad with Soft Eggs
Nutty buckwheat noodles tossed with a bright sesame-ginger dressing, topped with hard-boiled egg wedges and fresh scallions. A light, protein-packed meal that comes together in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 420
- Protein
- 14g
Ingredients
- 8 oz soba noodles
- 2 large hard-boiled eggs
- 1 tbsp fresh ginger, minced
- 3 tbsp sesame oil
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 3 whole scallions, sliced
- 1 tbsp sesame seeds (white or black)
Instructions
- 1
Boil soba noodles in salted water until tender, about 4 minutes. Drain and rinse under cold water until cool.
- 2
Whisk together sesame oil, rice vinegar, soy sauce, and minced ginger in a large bowl.
- 3
Add cooled noodles to the dressing and toss until every strand is coated.
- 4
Divide noodles between two bowls. Cut hard-boiled eggs into wedges and arrange on top.
- 5
Scatter scallions and sesame seeds over each bowl. Serve immediately.
Tools you’ll need
- large pot
- colander
- large mixing bowl
- whisk
- chef's knife
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