Soba Noodle Salad with Mango and Scallops
 
 
Author:
Recipe type: Lunch
Cuisine: Asian
Serves: 4 servings
Ingredients
  • Salt
  • 1 lb of scallops
  • ½ pound soba, or whole-wheat linguine or spaghetti
  • ¼ cup honey
  • ¼ cup soy sauce
  • 2 tablespoons rice vinegar or sherry vinegar
  • 2 teaspoons toasted sesame oil
  • One 2-inch piece fresh ginger, peeled and grated
  • 1 large clove garlic, grated or finely chopped
  • ⅓ cup olive oil or vegetable oil
  • 1 large carrot, julienned
  • 1 mango, julienned
  • 1 small bunch scallions, very thinly sliced on an angle
  • a handful of cilantro, chopped
  • 3 tablespoons mixed black sesame seeds and toasted white sesame seeds
Instructions
  1. Bring a pot of water to a boil. Add the scallops and once they turn opaque, take them out and run them under cold water. Set aside.
  2. Then add salt to the water and bring it back to boil. Add the soba and cook until al dente. Drain.
  3. Meanwhile, in a small bowl, combine the honey, soy sauce, vinegar, sesame oil, ginger and garlic. Whisk in the olive oil.
  4. in a larger bowl, add the carrots, mango, scallops, scallions, cilantro, soba noodles and the dressing. Then toss to combine.
  5. Garnish with the sesame seeds.
Notes
If you do not like scallops, use shrimps or shredded chicken. Or you can make the dressing ahead and a little more of it. Use some of the dressing to marinate your tofu overnight and then grill the tofu the next day and add it to your salad.
Recipe by sprinkles and sauce at https://sprinklesandsauce.com/soba-noodle-salad-with-mango-and-scallops/