Autumnal Sesame Soba
Take sesame dressed chilled soba into the fall by adding some heartier ingredients like delicata squash, chicken and red cabbage.
Ingredients
for the sauce:
- 1/4 cup soy sauce
- 2 teaspoons tahini
- 2 teaspoons sambal oelek
- 1/2-1 teaspoon toasted sesame oil
- 1/2 teaspoon sukang pinakurat spiced coconut tuba vinegar
- 2 cloves garlic grated
for the squash:
- 1 delicata squash sliced into half-moons
- 1 tablespoon Szechuan peppercorns, coarsely ground
- olive oil
for the noodles:
- 2 100 g bundles soba noodles
- 1 bunch scallions whites and greens chopped
- 1 large carrot, julienned
- 1 cup sliced cooked chicken breast
- 1/3 cup shredded red cabbage
garnish:
- sesame seeds optional
- additional sliced scallions optional
Instructions
- Preheat oven to 400. Line a baking sheet with parchment. Arrange the squash in a single layer. Sprinkle with olive oil and peppercorns. Bake 20 minutes or until fork tender. Allow to cool to around room temperature.
- Meanwhile, prepare the noodles according to package instructions. Rinse in cold water until cool. Set aside.
- In a small bowl, whisk together the sauce ingredients.
- Place the noodles, scallions, carrot, chicken, and red cabbage in a large bowl drizzle with sauce. Use tongs to toss the mixture until the sauce is evenly distributed. Add the squash and carefully toss again.
- Divide into 2 bowls and serve.
Notes
- The recipe can be easily doubled.
- If you can't find sukang pinakurat (spiced coconut tuba vinegar), try some rice vinegar instead. I used Datu Puti Pinoy Spice (Tuba) Vinegar
- Soba noodles are often sold in 800 g bags with 8 individual, tied bundles of noodles inside. Each bundle is a serving.
- Use a ginger grater to grate the garlic for the best results.
- I use this slightly scary peeler to julienne the carrot
- This is a great use of leftover rotisserie chicken!