Soba Noodle With Sriracha Meatballs
User Reviews
5
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Course
Main Course
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Cuisine
Thai
Soba Noodle With Sriracha Meatballs
Description
This dish features soba noodles cooked to tender and tossed with fresh matchstick-cut vegetables including carrot, cucumber, red bell pepper, and thin-sliced cabbage. Warmed sriracha meatballs, prepared in a slow cooker and known for their spicy profile, are layered on top along with fresh herbs like basil and mint to add brightness.
The dressing incorporates leftover sauce from the meatballs mixed with rice vinegar, sugar, sesame oil, and lime juice to bring a tangy, nuanced flavor that enhances both the noodles and vegetables. If meatball sauce is unavailable, a ponzu-based dressing can be substituted for similar acidity and umami.
Served with lime wedges and chopped peanuts, this salad balances spicy, crunchy, herbal, and savory elements, making it a vibrant and satisfying dish that can be enjoyed as a light main or hearty side. The combination of textures from the chewy noodles, crisp vegetables, and tender meatballs makes it versatile for different preferences.
Ingredients
- For the Salad
- 20-24 Slow-Cooker Sriracha Meatballs , (recipe here)
- 1 9- ounce soba noodles package
- 2 carrot peeled and sliced thinly into matchsticks
- 1 cucumber , peeled, seeded and sliced thinly into matchsticks
- 1 red bell pepper , seeded and thinly sliced into matchsticks
- ½ cabbage thinly sliced, head
- 1 lime , quartered
- ½ cup peanuts , roughly chopped
- basil fresh leaves
- mint fresh leaves
- For the Dressing
- ¼ cup leftover sauce from the meatballs
- ¼ cup rice vinegar
- 1 teaspoon sugar or to taste
- ½ teaspoon sesame oil dark
- lime juice of one
Instructions
- For the Salad
- Make the slow cooker meatballs and set aside or refrigerate until ready to use.
- Prepare the soba noodles according to the package directions.
- Assemble the salad by dividing the noodles into four bowls and adding equal amounts of the carrot, cucumber, bell pepper and cabbage. Top with warmed meatballs and serve with lime wedges, basil and mint leaves. Drizzle with dressing and serve.
- For the Dressing
- Mix the dressing ingredients in a small bowl or jar fitted tightly with a lid. You may wish to double the dressing if you like a lot of dressing.
- **NOTE**
- If for some reason you don't have enough leftover meatball sauce to make the dressing, prepare a simple dressing by mixing ¼ cup ponzu sauce with ¼ cup rice vinegar, 1 teaspoon sugar (or to taste) ½ teaspoon dark sesame oil and the juice of 1 lime.
User Reviews
Overall Rating
5
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