Soba Noodle Salad
A refreshing cold salad made with buckwheat soba noodles and crisp vegetables tossed in a sesame-ginger dressing — a quick Japanese-style dish, perfect for a hot day.
Ingredients
- soba noodles (buckwheat)300 g
- fresh cucumber1 pcs
- carrot1 pcs
- red bell pepper1 pcs
- green onion3 stalks
- soy sauce3 tbsp
- rice vinegar2 tbsp
- sesame oil1 tbsp
- sugar1 tsp
- fresh ginger1 tsp
- sesame seeds1 tbsp
Instructions
Cook the soba noodles according to the package instructions until al dente, usually 4-6 minutes — don't overcook, or the noodles will clump together.
Immediately drain the noodles in a colander and rinse under cold water, gently rubbing them with your hands to wash off the starch and stop the cooking process; let drain well.
Cut the cucumber, carrot, and bell pepper into thin strips, and slice the green onion into thin diagonal rounds.
In a small bowl, combine the soy sauce, rice vinegar, sesame oil, sugar, and grated fresh ginger — stir until the sugar is fully dissolved.
In a dry skillet over medium heat, toast the sesame seeds for 1-2 minutes, stirring often, until lightly golden and fragrant; remove from heat immediately.
In a large bowl, combine the cooled noodles, sliced vegetables, and dressing, and toss thoroughly so the sauce coats every strand of noodle evenly.
Serve the salad chilled right away, sprinkled with the toasted sesame seeds.
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