Soba Noodle Salad
A refreshing chilled soba noodle salad with crisp shredded vegetables, nori, sesame, a soft-boiled egg, and savory bonito flakes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 350
- Protein
- 15g
refreshinglightJapaneseeggfishchewycrunchyweeknight dinner
Ingredients
- 8 oz soba noodles
- 1 medium carrot
- 4 oz daikon radish
- 1 sheet nori seaweed
- 1 tbsp sesame seeds
- 1 large egg
- 2 tbsp bonito flakes
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
Instructions
- 1
Cook soba noodles according to package, then rinse under cold water and drain well.
- 2
Shred carrot and daikon into thin matchsticks; set aside.
- 3
Soft-boil egg for 6-7 minutes, then peel and halve.
- 4
Whisk soy sauce, rice vinegar, and sesame oil in a small bowl.
- 5
Toss noodles with dressing, then top with shredded vegetables.
- 6
Garnish with nori strips, sesame seeds, egg, and bonito flakes.
- 7
Serve chilled or at room temperature.
Tools you’ll need
- pot
- colander
- box grater or mandoline
- small bowl
- knife
- cutting board
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