July 26, 2016
It’s hot. Like really hot and I just don’t feel like cooking. Or eating anything hot. Feeling the same? This make-ahead dinner is for you. But—wait!—keep reading even if you’re happily cooking in frigid air conditioning, because this recipe isn’t just for hot nights. It’s also for busy nights and makes a mean packed lunch too. So, yea, you need this no matter what.
My kids love this recipe, which is a variation of a cold soba noodle salad recipe that I have in my cookbook, Make It Easy. Yup, we eat cold soba noodle salad so much that I had to come up with a variation on the dressing to keep it interesting. That said, between these two versions, we’re good to go. We’ll have one, then we crave the other—and so it goes.
Here’s how this recipe goes down. Cook the soba noodles (according to package directions; I use about 1 pound of uncooked soba for every 4 people) up to 3 days before you serve and make the dressing up to 5 days ahead. Then, when you need an easy, no-cook dinner, put this together with some raw fresh veggies. I like using what I call lunch box veggies, which I always have on hand: cucumbers, peppers, and carrots.
Speaking of lunch boxes, this also makes a great packed lunch.
Keep this recipe on hand. Even better, keep the ingredients for this recipe on hand in your pantry. Even when you don’t prep it ahead, it makes a lightening fast dinner in all of 15-20 minutes.