Soba Noodle Salad with Citrus and Ginger


Well friends, I’ve finally done it. Done that simple thing that nearly all the adults in the world can do, that, well,  most teenagers can do. That thing that I have been avoiding like the plague for over a decade. I learnt to drive.

I spent the money, took the classes, practiced in our manual car, nearly broke up my pending nuptuals, but in some small miracle, I learnt how to drive.  I’m feeling pretty pleased with myself.


Jordan however decided to celebrating by getting  a vicious flu. The kind that makes his workaholic self completely stop. He has probably slept for 20 of the last 24 hours.   I on the other hand, am currently spending most of my days mind-over-matter-ing it, in an attempt not to get what he’s getting. And to aid in my attempt to refuse to allow bacteria into my body, I’m also eating kind of insane amounts of vitamin C.

Not just vitamin C though, the internet has led me to believe that I need not only citrus in IV form, but also garlic, ginger, and spicy food. So here is the garlick-iest, ginger-iest, spiciest, and citrus-y salad you’ll ever need. It’s all the immune boosters in one so that we all don’t end up curled up in a ball watching terrible TV.  I for one like to be in fine form when I watch bad TV.


Citrus and Ginger Soba Noodle Salad

2 bundles of Soba Noodles

Juice of 1 Lime

2 Oranges, segmented.

4 Radishes, thinly sliced.

2 stalks Celery, sliced on a bias.

1 clove of Garlic, minced

1.5 inches of Ginger, grated finely

2 tbsp Siracha, or other chili sauce

¼ cup Sesame Oil

3 tbsp Soy Sauce

2 tbsp Sesame Seeds (black or white)

Bring a large pot of water to a boil. Season liberally with salt.

Cook soba noodles according to package instructions, or until al dente.

Strain, and immediately pout cold water over top and woosh it around with your hands or a spoon to cool it all down. Set aside.

Meanwhile, take your minced garlic put it near the edge of your cutting board. Sprinkle a small mount of salt on top. With the side of your knife, crush the garlic until it is pureed. Put it in a large bowl.

Add in the ginger, lime juice, soy sauce, and chili sauce.

Whisk to combine, then slowly add in the sesame oil. Taste, and add more citrus, oil, or soy as needed.

Add in all the remaining ingredients. Toss to fully combine and serve immediately, or cover and keep in the fridge for up to 2 days.



Sunday Salads- Sesame Soba Salad with Cucumber and Kale


Sometimes I make something and I just know I have to tell you about it right away. I need you to know how great it is, I need to tell you now.

Sometimes I make something, and I tinker around with it. I change things up, and months after the first time I decide it’s okay to write about it. It’s deserving.

But sometimes, and this is true often more of cooking than baking, that I make something, and it seems so obvious, so easy it would seem almost insulting to you to give it a recipe and put it up here. It’s something that I make so often that I assume everyone does. That it’s just normal and simple and not worthy of the formality of a recipe and a blog post.

But then I realize that everyone cooks different things at home, and something like this soba noodle salad, which I am making variations on almost weekly, might be worth sharing.

Soba noodles are a staple in my house. I make a big bowl and they last a few days, sometimes serving with steak or some fish, but just as often eating it straight up. It’s a quick lunch or dinner, and it feels good when you eat it. I find myself craving it in the summer months, it’s light and cold and filled with things that my body needs.

So I hope that you look at this not just as a recipe, but as a starting point, mix it up, add in things that you have in your fridge, make it spicier, or lime-ier.

You get to decide.


Soba Noodle Salad with Cucumber and Kale

2 bunches of Soba Noodles (they are usually sold in pre-portioned bunches)

1/2 English Cucumber, thinly sliced

1/2 bunch Kale, torn into small pieces off the center stem.

4 Green Onions, thinly sliced on a bias.

1/4 cup Soy Sauce

1 Lime

1 tsp Siracha or other hot pepper- garlic sauce

1/4 cup Sesame Oil

3 tbsp Toasted Sesame Seeds

Bring a large pot of water to a boil.  

Cook the soba to the package instructions. Drain and rinse with cold water, stirring until the noodles cool. If you don’t stir, they won’t cool down properly. 

Meanwhile, mix together the soy, lime, siracha, and sesame oil. Check for seasoning, adding more of whatever you need until it’s perfect. 

Mix sauce with the noodles then mix in the veggies. 

Serve and sprinkle with the sesame seeds. 

Sunday Staples- Poached Salmon and Soba Noodles in Miso Broth

This is one of those amazing meals that takes under half an hour to make but is absolutely nice enough to serve company. It is also deeply satisfying without being heavy at all, it’s downright healthy actually.

Soba noodles are my favourite thing right now. Don’t get me wrong I’ve been eating and cooking with them for years but for some reason they’re all I want lately. In salads, in stir fries, and now in a soup of sorts. This is also a recipe that is very forgiving and can take nearly any substitution. Not the right time of year for salmon? A white fish would be delicious. Can’t get fresh fish? Chicken it is!- although that will need longer to cook. The vegetables are also loose, bok choy, broccolini, gai laing would all great alternatives. 

Poached Salmon with Soba Noodles in Miso Broth


5 cups Water

1 bunch Green Onions

Handful of Cilantro

1 stick Lemongrass

1 1inch knob of Ginger

2 tbsp Soy Sauce

1tsp Sambal Olek

1 tbsp Sesame Oil

1 tbsp Miso Paste.


2 Fillets of Salmon

1 Head Broccoli (Bok choy would also be great!)

2 sticks Celery

2 Bundles of Soba Noodles

6 Shiitake Mushrooms

Using the back of your knife bruise and cut your lemongrass until it will fit in your pot and is very aromatic.

Cut your green onions- use the white parts for some pretty little slices and then roughly chop the tops.

Add the tops of the green onions, the lemongrass, and all the other ingredients for your broth into a medium pot. Bring to a simmer. Let it simmer for about 10 minutes, then strain it into another pot. Bring it up to a simmer again.

Meanwhile bring a large pot of water up to a boil and season with salt.

While thats all happening cut your broccoli into little florets and slice your mushrooms and celery.

Once your water is boiling add your soba noodles, broccoli, celery and mushrooms and boil for about 6 minutes.

Add your salmon to your broth and turn the heat very low.

Once your noodles are cooked strain them and then place some of the soba and the vegetables into your bowls.

Add the salmon and ladel some of the broth on top. Add your slices of green onions and your done!