Last Thursday I made incredible Banh Mi Vietnamese meatball sandwiches. Well, the next day I had a container full of pork meatballs just waiting to be eaten. I hemmed and hawed about what to make with them...Pasta? Salad? Another sandwich?
Since I had just filled the "Asian" portion of my pantry, I decided to keep that theme going and make a soba noodle and pork meatball salad. It was really simple, considering the meatballs only required reheating, the salad was pre-washed and the soba noodles cook for barely three minutes. Not to mention, I had some of the marinated carrots and Asian radish salad leftover. The hardest part about the meal was making my own salad dressing, but it turned out great and added a spicy kick to my stay-in-and-watch-TiVo meal.
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons unseasoned rice wine vinegar
- 1 tablespoon sesame oil
- 1/2 teaspoon Sriracha hot sauce
- 1/2 teaspoon sugar
- 1 garlic clove, peeled
- 2 tablespoons chopped basil
- 2 tablespoons chopped scallions
- 2 tablespoons chopped cilantro
Make the salad: Place salad mix into large bowl. Top with soba noodles. Drizzle greens and noodles with 1/2 salad dressing. Arrange reheated meatballs on top of greens and noodles, followed by the carrot and radish mixture.
Drizzle salad with remaining dressing. Top with chopped scallion, basil and cilantro to garnish. Enjoy!