Budget Bytes: ginger scallion soba salad $8.27 recipe (2024)

I was really in the mood for something light and fresh this week. Who knows, maybe it's a last hoorah of summer cravings before fall sets in with all of its hearty soups and stews.

This salad is super light and fresh, and really lets the flavor of the vegetables shine through. If you're looking for something with a real flavor punch, this isn't the salad for you. Check out garlic noodles or peanut soba stir fry if you want something bold enough to stand on its own as a meal. This ginger scallion soba noodle salad is the perfect side to a bold main dish, like the teriyaki salmon with sraracha mayo.

Despite being really light and fresh, this salad is a serious hunger squasher! Soba noodles are made of buckwheat so they've got tons of fiber and protein to fill you up. Add to that some edamame (soy beans) and one bowl will fill your tummy up and make you happy really fast. Just one bowl of this with a piece of salmon has left me feeling really full (and healthy) every day this week!

Total Recipe cost: $8.27
Servings Per Recipe: 6
Cost per serving: $1.38
Prep time: 15 min. Cook time: 5 min. Total: 20 min.

STEP 1: First prepare the ginger scallion dressing. Peel the ginger and grate it straight into a bowl to catch the juices. Slice the green onions, tip to end. Add the vegetable oil, soy sauce, rice vinegar, and honey to the scallions and grated ginger. Set aside until you're ready to assemble the salad.

STEP 2: Put a medium pot of water on to boil. When it reaches a rolling boil, add the soba noodles and cook according to the package directions (boil for about 5 minutes or until al dente).

STEP 3: While you're waiting for the water to reach a boil (and for the noodles to cook once added), prepare the vegetables. Take the edamame out of the freezer and let thaw. Clean and slice the bell pepper and carrots into a thin matchsticks.

STEP 4: When the noodles are finished cooking, drain them in a colander until most of the water is gone. Do not rinse under cold water or else the dressing won't stick and your salad will be soggy. Immediately combine the noodles, vegetables, and ginger scallion dressing. Toss to coat with dressing and serve.

The salad can be served warm just after preparing or eaten cold after refrigerating.

Step By Step Photos

This is the basis of flavor for the salad. Very light and fresh. The ginger isn't at all spicy or overpowering in the end. Just fresh.

Slice the scallions (both white and green portions). Peel the ginger and then grate it straight into the bowl to catch all of the juice. I grated a good chunk, about 3 inches. This would probably equal about 3 Tbsps once grated.

Add the soy sauce, rice vinegar, honey, and vegetable oil to the ginger and scallions. Let that sit while you prepare the rest of the salad.

I used one red bell pepper, about a half pound of carrots, and half of a bag of frozen edamame (the other half will stay in the freezer). Cut the carrots and bell pepper into thin matchsticks.

Here are the soba noodles. The package looks very small (8 oz.) but soba noodles are extremely filling and they do bulk up a bit once cooked.

Cook the noodles according to the package directions. I found they cooked fairly quickly. Five minutes or so. While you're waiting for the water to come to a boil, start chopping the veggies because you don't want to let the noodles sit around after they're cooked.

When the noodles are finished cooking, drain them well. Do not rinse with water. You want the starchiness on the noodles so it can grab onto the dressing. Combine the noodles, veggies, and ginger scallion dressing.

Toss everything to coat with the dressing. Give it a quick taste and see if you want more soy sauce, vinegar, or even a drizzle of honey. It's flexible.

Hardest thing I've ever done in my life - trying to use chopsticks with my left hand while holding a camera in my right hand. It doesn't really work.

Labels: asian, beans, easy, pasta, quick, vegetables, vegetarian