Soba Noodle Salad Recipe

Cook the Soba Noodles

Bring a large pot of water to a boil. Add soba noodles and cook for 4-5 minutes or until tender. Drain and rinse under cold water to stop the cooking process. Set aside.

Prepare the Carrot Horseradish Puree

Peel and chop the carrots into small pieces. Boil in a pot of salted water until soft, about 10-15 minutes. Drain and transfer to a blender. Add horseradish, olive oil, salt, and black pepper. Blend until smooth, adding a little water if necessary to achieve a creamy consistency.

Roast the Delicata Squash

Preheat the oven to 400°F (200°C). Cut the delicata squash in half lengthwise and scoop out the seeds. Slice into half-moons. Toss with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes or until tender and caramelized, turning halfway through.

Make Pickled Carrots

Peel and julienne the carrots. In a saucepan, combine rice vinegar, sugar, and salt. Bring to a simmer until the sugar dissolves. Pour the mixture over the carrots in a jar and let cool. Refrigerate for at least 30 minutes before using.

Fry the Rice Paper

Heat oil in a deep pan over medium heat. Carefully dip each rice paper sheet in warm water for a few seconds until soft, then fry in hot oil until crispy, about 10-15 seconds per side. Drain on paper towels.

Infuse the Fresno Oil

In a small saucepan, combine Fresno chili peppers and olive oil. Heat over low heat for about 20 minutes, allowing the oil to absorb the flavor. Strain and let cool.

Assemble the Soba Noodle Salad

In a large bowl, combine the cooked soba noodles, roasted delicata squash, and pickled carrots. Drizzle with Fresno oil and toss gently to combine. Serve on a plate with a dollop of carrot horseradish puree on the side, topped with fried rice paper and garnished with fresh sage leaves.