Equipment
Ingredients
Salad Base
- 180 g dried soba noodles
- 100 g english cucumber, julienned
- 80 g carrot, julienned
- 100 g shelled edamame, thawed if frozen
- 30 g scallions, thinly sliced
Dressing
- 45 ml rice vinegar, unseasoned
- 45 ml soy sauce
- 15 ml toasted sesame oil
- 10 g granulated sugar
- 10 g fresh ginger, finely grated
Garnish
- 1 nori sheet, cut into thin strips
- 10 g toasted sesame seeds
Nutrition (per serving)
Method
Bring a medium pot of water to a boil at 100 degrees Celsius (212 degrees Fahrenheit). Add the soba noodles and cook according to package directions, typically 4 to 5 minutes.
Drain the noodles in a colander and immediately rinse them vigorously under cold running water until the water runs clear and the noodles are fully chilled.
While the noodles drain, combine the rice vinegar, soy sauce, toasted sesame oil, sugar, and grated ginger in a small mixing bowl. Whisk until the sugar is completely dissolved.
In a large mixing bowl, combine the chilled soba noodles, julienned cucumber, julienned carrot, edamame, and sliced scallions. Pour the dressing over the top and toss gently with tongs until all ingredients are evenly coated.
Transfer the salad to serving bowls. Sprinkle evenly with toasted sesame seeds and top generously with thin strips of nori just before serving to maintain the seaweed's crispness.
Chef's Notes
- To cut nori easily without crumbling, use kitchen shears rather than a chef's knife.
- For the best flavor integration, allow the dressed salad to sit for 5 minutes before eating to let the noodles absorb the dressing, but do not add the nori until the absolute last moment.
- Customize this base recipe by adding crispy cubed tofu, sautéed shiitake mushrooms, or thinly sliced bell peppers.
- When preparing the vegetables, uniform julienne cuts ensure an even distribution of crunch and flavor in every bite alongside the noodles.
Storage
Refrigerator: 3 days — Store dressing separately if possible to keep vegetables and noodles at peak texture.
