Eating My Skincare · Episode 06
Antioxidant Soba Noodle Salad
This one is a variation of a salad I grew up eating, so it's always felt like home to me. It's cold, it's crunchy, and it's the kind of thing I make when I want something that feels light but is actually doing a lot for my skin.
The dressing is where the antioxidants really live, sesame oil, rice vinegar, a touch of maple syrup, ground ginger and garlic, with a little chili crisp if you want heat. It comes together in the time it takes the noodles to chill.
I make a big batch of the dressing so I always have it ready for a quick lunch.
Soba noodles
Buckwheat / rutin
Buckwheat contains rutin, an antioxidant that supports circulation and helps protect skin cells from everyday damage.
Edamame
Isoflavones
A plant protein with isoflavones that support collagen and skin elasticity, the same reason I use it in other episodes.
Cilantro
Vitamin C
A simple garnish that's actually a solid source of Vitamin C, which supports collagen production and evens out tone.
What you'll need
The salad
The dressing
How to make it
Cook and chill the noodles
Cook soba noodles and edamame according to package instructions, then chill both in the fridge.
Slice the cucumber
Thinly slice the cucumber.
Prep the aromatics
Slice the green onions and roughly chop the cilantro.
Combine the salad
Combine the noodles, edamame, cucumber, green onion, and cilantro in a large bowl.
Make the dressing
Whisk together sesame oil, soy sauce, rice vinegar, and maple syrup or honey, then chill.
You can swap this for soba tsuyu sauce with a squeeze of lime when you want a shortcut.
Toss and serve
Pour the dressing over the salad, toss, and finish with sesame seeds.
