Chilled Soba Noodle Salad

Happy Friday, friends!

Lately chilled noodle salads keep popping up on my radar. They are just what we all need in our back pocket for a picnic or warm weeknight dinner. There are so many directions you can go with them…Susan Spungen makes one with peanut sauce, Smitten Kitchen has one dressed with miso, lime and ginger and Ali Slagle does a Sour-spicy tomato variation.

Many noodles can be eaten chilled, but soba is one of my favorites because they are nutrient-rich, pleasantly chewy and don’t easily stick together. They’re more interesting than your average picnic pasta salad, do well made ahead and pack like a dream!

Here’s a simple sesame soba salad recipe from The Forest Feast Road Trip (p. 109), that I photographed at June Lake in California. Use this recipe as a loose guide and feel free to be creative with it and make your own additions! This salad is highly adaptable.

This week I wrapped my summer watercolor course with Stanford Continuing Studies. This live zoom class for beginners is open to everyone, and will run again in the Fall if you’re interested! One of our final tutorials was painting nasturtium flowers, which are just starting to bloom in my garden. These edible flowers have a built in little “hook” at the stem that allow them to hang off the side of a cocktail glass — the perfect garnish for an Aperol Spritz.

Nasturtium Spritz!

Mix equal parts Aperol, Prosecco and Club Soda. Pour over ice and garnish with an orange wheel plus a nasturtium flower and leaf.

Cheers to a relaxing weekend!

xx

Erin

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