Ingredients Pasta + Noodles Soba and Zucchini Noodle Salad 5.0 (1) 1 Review This soba salad offers bracing heat that's most welcome on a hot day when the coldest beers are at hand. Tender buckwheat noodles and crispy strands of zucchini "noodles" soak up a pleasantly piquant dressing laced with both gochugaru and gochujang for a double hit of spicy Korean peppers mellowed by a touch of brown sugar. Perfect served chilled or at room temperature, it's an easy make-ahead dish for summer entertaining. By Ann Taylor Pittman Ann Taylor Pittman For 20 years, Ann Taylor Pittman built a career of creating healthy recipes at Cooking Light magazine, where she most recently served as Executive Editor. She is the recipient of two James Beard Foundation Awards: a feature writing award for "Mississippi Chinese Lady Goes Home to Korea" and a cookbook award for The New Way to Cook Light. She is now a freelancer specializing in recipe development, writing, and video. Ann lives in Birmingham, Alabama, with her husband, their 13-year-old twin boys, one big dog, and one little dog.Experience: Before Ann became a food editor, she taught English at Mississippi State University. Ann translated her experience as an instructor into a career teaching people how to be better at cooking healthy food during her 20-year tenure at Cooking Light. She was nominated for a James Beard Award for her feature "7 Simple Ways to Become a Better Cook" in 2014. Ann is now a freelance recipe developer, food writer, and video content producer pursuing new opportunities to share her expertise in healthy cooking, love of the South, and passion for food and drink. As a mother of two boys and the primary cook for her family, she wants to set them up with good patterns of eating that will take them through to adulthood.Education: Ann is a graduate of Mississippi State University. She holds a Bachelor of Arts in English Language and Literature and a Master of Arts in English. Food & Wine's Editorial Guidelines Published on May 31, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley Total Time: 25 mins Servings: 4 Ingredients 8 ounces uncooked soba noodles 3 tablespoons gochujang (see Note) 3 tablespoons rice vinegar 2 tablespoons gochugaru 2 tablespoons light brown sugar 2 tablespoons toasted sesame oil ½ teaspoon kosher salt 1 large garlic clove, grated (about 1/2 teaspoon) 3 cups zucchini spirals (about 10 ounces) (from 2 small [6-ounce] zucchini) 2 cups thinly sliced red cabbage (from 1 small [2-pound] head cabbage) ½ cup matchstick-cut carrots 1 small yellow bell pepper (about 7 ounces), cut into thin strips Directions Bring a large pot of water to a boil over high. Add noodles, and cook according to package directions, being careful not to overcook. Drain and rinse with cold water until noodles are cool. Drain well. Whisk together gochujang, vinegar, gochugaru, brown sugar, sesame oil, salt, and garlic in a large bowl. Add noodles, zucchini, cabbage, carrots, and bell pepper; toss well to coat. Serve chilled or at room temperature. Make Ahead Salad can be prepared up to 1 day in advance and stored in an airtight container in refrigerator. Note Be sure to use real gochujang paste—the miso-thick, glossy-shiny paste sold in tubs in Asian markets. Gochujang sauce, sold in many grocery stores, is thinner and milder and doesn't have as deep a flavor. Rate it Print