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Marinated Vegetable & Soba Noodle Salad
with Soft-Boiled Eggs & Peanuts
25 MIN
2 Servings
From the Test Kitchen
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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NutritionPER SERVING
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Calories610 Cals (est.)
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fresh
ingredients
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tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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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