I wish I could lay claim to this so-simple-it’s-genius salad, but believe it or not, it’s all Martha. I admit it’s more of a late-summer meal, especially given the cucumber, but given my aforementioned mint problem, it might be switching seasons. A word of advice: If you’re going to have leftovers, only dress one serving at a time, as the acid in the lime juice can break down the noodles and turn them mushy as they sit.
As below, it makes 4 servings.
• 12 oz. soba noodles: $2.20
• 2 T soy sauce: 10 cents
• 2 T lime juice (one small lime): 25 cents
• 1 T vegetable oil: 3 cents
• 2 green onions, thinly sliced (garden): $0
• 1/2 a cucumber, peeled, halved and sliced: 40 cents
• 1/4 cup peanuts, chopped: 20 cents
• 1/4 cup fresh mint leaves (garden): $0
TOTAL: $3.58/4 = 90 cents/serving
Cook the soba noodles in boiling salted water according to package directions; rinse well under cold water, drain.
Whisk together soy sauce, lime juice, and vegetable oil.
Combine noodles, green onions, cucumber, peanuts, and mint leaves in a large bowl; toss to combine. Toss with the soy sauce mixture (or only toss each serving with the soy sauce mixture if you won’t be eating it all at once).