It certainly feels like summer here in Portland! We've been having 80-degree days and constant sunshine, which is not conducive to making anything that requires turning on the oven. This cold soba noodle salad is refreshing and light—perfect for these unusually warm spring days.
Sesame Soba Noodles with Brussels Sprouts adapted from here
8 oz. soba noodles
1 bunch swiss chard, cut into thin ribbons
5 brussels sprouts, cut into thin ribbons
5 tsp sesame oil
1 large clove of garlic, minced
2 tbsp rice vinegar
1 tbsp tamari (or soy sauce)
2 tbsp roasted sesame seeds
2 pinches red pepper flakes
4 scallions, slivered
Cook soba noodles according to package directions and set aside. Place sliced chard ribbons into a large bowl with 1 tsp of sesame oil and gently massage greens until soft and glistening. Toss sliced brussels sprouts in with the massaged chard.
In a separate bowl, whisk remaining sesame oil with garlic, vinegar and tamari and pour over the chard and brussels sprouts. Add noodles to the dressed greens, along with the sesame seeds, red pepper flakes and scallions.
I ate my noodles cold and topped them with pickled ginger beets.