Spicy Sesame Soba with Kohlrabi
A flavorful sauce and crunchy kohlrabi set this cold noodle salad apart from the crowd.
for the sauce:
- 1/4 cup soy sauce
- 1 teaspoon tahini
- 2 teaspoons sambal oelek
- 1/2-1 teaspoon toasted sesame oil
- 1/2 teaspoon sukang pinakurat spiced coconut (tuba) vinegar
- 3 cloves garlic, grated
- 1 inch knob ginger, grated
for the noodles:
- 1 bunch scallions, whites and greens chopped
- 2 100 g bundles soba noodles
- 3 kohlrabi with greens peeled and chopped (ribs removed if tough)
- sesame seeds
- additional sliced scallions
In a medium skillet, heat some oil. Saute the greens and bulbs until the greens wilt and soften and the bulbs are fork-tender. Allow to cool to 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 cooled kohlrabi and noodles in a large bowl drizzle with sauce. Use tongs to toss the mixture until the sauce is evenly distributed. Divide into 2 bowls and serve.
- 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.
- Used a ginger grater to grate both the fresh ginger and garlic for the best results.
- I love kohlrabi in this but spinach, zucchini, and/or cucumber would also probably be good.