Equipment
Ingredients
Salad Base
- 200 g soba noodles, dry
- 100 g edamame, shelled and thawed
- 100 g english cucumber, julienned
- 100 g carrot, peeled and julienned
- 20 g scallions, thinly sliced
Sesame Ponzu Dressing
- 45 ml soy sauce
- 30 ml rice vinegar, unseasoned
- 15 ml lemon juice, freshly squeezed
- 15 ml toasted sesame oil
- 10 ml maple syrup
- 5 g ginger, peeled and finely grated
Garnish
- 2 g nori, finely shredded
- 10 g toasted sesame seeds
Nutrition (per serving)
Method
Using a chef knife and cutting board, carefully julienne the cucumber and carrot into matchsticks, and thinly slice the scallions. Set aside.
In a mixing bowl, combine the soy sauce, rice vinegar, lemon juice, toasted sesame oil, maple syrup, and grated ginger. Whisk vigorously until the syrup is completely dissolved and the dressing is uniform.
Fill a large pot with plenty of water and bring to a rolling boil at 100°C/212°F. Submerge the dry soba noodles and cook according to the package instructions, generally 4 to 5 minutes, stirring occasionally to prevent sticking.
Immediately transfer the cooked noodles to a colander and drain. Rinse them rigorously under cold running water, tossing and rubbing them gently with your hands to remove the surface starch and halt the cooking process.
Shake the colander well to remove as much residual water as possible. Add the chilled noodles, julienned cucumber, carrots, and edamame to the mixing bowl containing the dressing. Toss everything together until the noodles and vegetables are thoroughly coated.
Divide the salad evenly between serving dishes. Generously top each portion with the sliced scallions, toasted sesame seeds, and the shredded nori just before serving.
Chef's Notes
- Using 100 percent buckwheat soba noodles will make this dish entirely gluten-free and provide a deeper, earthier flavor profile, though they require more careful handling as they are prone to breaking.
- Always dress the salad just before serving to prevent the cucumber and carrots from weeping their water and diluting the vibrant dressing.
- For the nori garnish, use clean kitchen shears to cut the seaweed sheet into very fine, matchstick-thin strips if you do not have pre-shredded kizami nori on hand.
- Adding a pinch of togarashi or a drop of chili oil to the dressing is an excellent way to introduce a subtle background heat.
Storage
Refrigerator: 2 days — Store the dressing separately from the vegetables and noodles to maintain maximum crispness.
