Looking for an easy summer dinner?
Check out this delicious soba noodle salad recipe from chef Candice Kumai, featuring scallops and lots of spice.
For some, its a delicious nostalgia trip.
For others, its…well, pretty bland.
Thankfully, chef and Well+Good Council memberCandice Kumaihas a pasta-based salad that is incredibly flavorfuland super healthy.
Soba noodles,a buckwheat noodle from Japan, are the starring ingredient in this dish.
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This fierysoba noodle salad recipeis a delightful full-meal salad.
to sear the scallops to perfection.
If you like it hotspice-wise, that isthis ones for you.
Rinse the scallops under cool water and pat dry with paper towels.
In a medium nonreactive container (i.e.
no copper, cast-iron, or aluminum), make the marinade.
Add the scallops and toss gently to coat.
Cover the container and place in the refrigerator for about 20 minutes, turning as needed after 10 minutes.
Remove the scallops from the fridge.
Remove the scallops from heat and set aside.
Gently add the cooked and cooled soba noodles and edamame; toss well to coat with the dressing.
Mix in the arugula and scallions.
Top with mint leaves, cilantro (if using), toasted sesame seeds, and scallops.
Enjoy immediately, and even a few days laterthis salad holds fabulously well overnight in the fridge!
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