Cold Soba Noodle Salad

Ingredients

• 6 oz soba noodles (buckwheat)
• 1 medium cucumber
• 2 medium carrots
• 3 tablespoons soy sauce
• 1.5 tablespoons rice vinegar
• 1 tablespoon sesame oil

Instructions

1. 1

   Fill a large pot with water and bring to a rolling boil over high heat, about 8 minutes. You'll hear vigorous bubbling and see steam rising from the surface.

2. 2

   While water heats, slice the cucumber lengthwise into quarters from end to end, then rotate each quarter and cut crosswise into thin half-moons, about 1/8 inch thick.

3. 3

   Peel each carrot with a vegetable peeler, then use the peeler to shave the carrot lengthwise into long, thin ribbons about 1/8 inch thick.

4. 4

   Add the soba noodles to the boiling water and stir once with a wooden spoon to separate them, then boil uncovered until tender, about 4 minutes, or per package directions.

5. 5

   Pour the noodles into a colander and rinse under cold running water for 20 seconds, stirring gently with your fingers until they feel cool to the touch and are no longer sticky.

6. 6

   In a small bowl, whisk together the soy sauce, rice vinegar, and sesame oil until the oil is fully combined, about 10 seconds—the mixture should look glossy and uniform.

7. 7

   Transfer the cooled noodles to a serving bowl or two individual bowls, then arrange the cucumber and carrot ribbons on top in small piles.

8. 8

   Pour the dressing evenly over the noodles and vegetables, then toss everything together with two forks, lifting and turning until the noodles are evenly coated.

Tools you’ll need

• large pot
• colander
• vegetable peeler
• cutting board
• chef's knife
• small bowl
• whisk
• serving bowl or 2 individual bowls
• 2 forks

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