Japanese Soba Noodle Salad

Method

1. 1

   Prepare the vegetables

   Wash the cucumber and carrot. Halve the cucumber lengthways and remove large watery seeds, then cut both vegetables into thin matchsticks; finely slice the spring onions.

2. 2

   Mix the dressing

   In a large bowl, whisk the soy sauce, rice vinegar, sesame oil, honey and ginger until the honey dissolves, about 2 minutes.

3. 3

   Cook the soba

   Bring a large pan of water to a rolling boil over high heat, add the dried noodles and cook for the packet time, usually 4 to 6 minutes, until tender but not mushy.

4. 4

   Cool and drain the noodles

   Drain the noodles and rinse thoroughly under cold running water, gently separating the strands, until cool; drain very well, about 2 minutes.

5. 5

   Toss and chill the salad

   Toss the noodles, cucumber, carrot and spring onions with the dressing until evenly coated, about 2 minutes; cover and refrigerate for at least 30 minutes, until thoroughly chilled.

6. 6

   Finish and serve

   Toss the chilled salad again, scatter over the sesame seeds and serve cold, about 1 minute.

Tips

• Check the packet for the exact soba cooking time and begin tasting a minute before it is done.
• Drain the rinsed noodles thoroughly so the dressing does not become watery.
• This makes four side portions; add edamame or another substantial topping for a more filling meal.

Swaps

• Use tamari instead of soy sauce.
• Use maple syrup instead of honey.
• Replace the carrot with finely sliced red pepper.

Storing

Refrigerate in a covered container for up to 2 days. Toss before serving; if the noodles have tightened, loosen with a teaspoon of water.