Recipe · Vegan
Sesame Soba Salad
Cool buckwheat noodles, crisp vegetables and a bright, nutty dressing.
Prep 15 min
Cook 10 min
Serves 3
Easy
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Method
- Make the dressing. Whisk vinegar, soy, sesame oil and maple syrup.
- Cook the soba. Boil until just tender, then rinse thoroughly under cold water.
- Dry well. Shake off excess water so the dressing is not diluted.
- Assemble. Toss noodles with cucumber, carrot, edamame, spring onion and dressing.
- Serve. Finish with sesame and chilli; chill briefly or serve at once.
Chef's note: Rinsing removes excess starch and keeps soba light and springy.
NORIKO used here