Marinated Vegetable & Soba Noodle Salad with Soft-Boiled Eggs & Peanuts
Mediterranean Diet

Marinated Vegetable & Soba Noodle Salad

with Soft-Boiled Eggs & Peanuts

Group Created with Sketch. 25 min
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Recipe only available for Friday delivery.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 610 Cals/serving
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Fresh soba noodles are the star of this summer salad-—loaded with carrots, cucumbers, and tomatoes marinated in a combo of soy sauce and vinegar (which also acts as a light dressing). We’re topping each dish with a rich soft-boiled egg, crunchy peanuts, and furikake—a traditional Japanese garnish of seaweed and black and white sesame seeds.

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Make the soft-boiled eggs:
1 Make the soft-boiled eggs:

Heat a medium pot of water to boiling on high. Once boiling, carefully add the eggs and cook 6 to 7 minutes. Leaving the water boiling, using a slotted spoon or tongs, transfer the cooked eggs to a strainer. Rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel. Season with salt and pepper.

Prepare the ingredients:
2 Prepare the ingredients:

While the eggs cook, wash and dry the fresh produce. Peel the carrots; grate on the large side of a box grater. Halve the cucumbers lengthwise; thinly slice crosswise. Halve the tomatoes. Combine in a large bowl. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Roughly chop the peanuts.

Marinate the vegetables:
3 Marinate the vegetables:

To the bowl of prepared carrots, cucumbers, and tomatoes, add the sliced white bottoms of the scallions, soy sauce, and vinegar. Drizzle with olive oil and stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

Cook the noodles:
4 Cook the noodles:

While the vegetables marinate, add a big pinch of salt to the same pot of boiling water. Using your hands, carefully separate the noodles and add to the pot. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly. Rinse under cold water 30 seconds to 1 minute to stop the cooking process.

Finish the noodles & serve your dish:
5 Finish the noodles & serve your dish:

Add the cooked noodles to the bowl of marinated vegetables. Toss to combine and season with salt and pepper to taste. Serve the finished noodles topped with the seasoned eggs, furikake, chopped peanuts, and sliced green tops of the scallions. Enjoy!

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Make the soft-boiled eggs:
1 Make the soft-boiled eggs:

Heat a medium pot of water to boiling on high. Once boiling, carefully add the eggs and cook 6 to 7 minutes. Leaving the water boiling, using a slotted spoon or tongs, transfer the cooked eggs to a strainer. Rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel. Season with salt and pepper.

2 Prepare the ingredients:

While the eggs cook, wash and dry the fresh produce. Peel the carrots; grate on the large side of a box grater. Halve the cucumbers lengthwise; thinly slice crosswise. Halve the tomatoes. Combine in a large bowl. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Roughly chop the peanuts.

Prepare the ingredients:
Marinate the vegetables:
3 Marinate the vegetables:

To the bowl of prepared carrots, cucumbers, and tomatoes, add the sliced white bottoms of the scallions, soy sauce, and vinegar. Drizzle with olive oil and stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

4 Cook the noodles:

While the vegetables marinate, add a big pinch of salt to the same pot of boiling water. Using your hands, carefully separate the noodles and add to the pot. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly. Rinse under cold water 30 seconds to 1 minute to stop the cooking process.

Cook the noodles:
Finish the noodles & serve your dish:
5 Finish the noodles & serve your dish:

Add the cooked noodles to the bowl of marinated vegetables. Toss to combine and season with salt and pepper to taste. Serve the finished noodles topped with the seasoned eggs, furikake, chopped peanuts, and sliced green tops of the scallions. Enjoy!