Sesame Soba Noodle Salad
Ingredients
- 250 gsoba noodles (dry)
- 1 pcCucumber (julienned)
- 1 pcCarrot (julienned)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 100 gedamame (shelled)
- 3 tbspsoy sauce
- 2 tbspRice vinegar
- 2 tbspSesame oil
- 1 tspWhite sugar
- 1 pcGarlic (minced)
- 1 tbspSesame seed (toasted)
- 1 pcCoriander (chopped)
Method
Buckwheat noodles with a firm bite, coated in a dark, silky sauce. Crunchy julienned vegetables contrast with the supple cold noodles, all awakened by the sharp acidity of rice vinegar.
- 1
Plunge soba noodles into a large volume of boiling water. Cook for 4 to 5 minutes: they must remain al dente. Drain and rinse immediately under very cold water, rubbing them lightly to remove excess starch.
- 2
Cut cucumber and carrot into a fine julienne. Slice spring onions on the bias. Mince the garlic very finely. Vegetables must be uniform to ensure a consistent texture in every bite.
- 3
In a bowl, dissolve white sugar in rice vinegar and soy sauce. Add garlic. Build the emulsion by drizzling in sesame oil while whisking. The sauce should be bound and coat the back of a spoon.
- 4
Mix well-drained noodles with the julienned vegetables and edamame. Pour the sauce and toss gently to coat every ingredient. Finish by sprinkling sesame seeds and chopped coriander.
Frequently asked questions
How do you get this dish right?
- Rinsing in cold water is the crucial step: it stops the cooking process and prevents the noodles from sticking together.
- If you have time, let the salad rest for 15 minutes in the fridge so the flavors penetrate the noodles.
How long does this dish keep?
Keep for 24 hours in the refrigerator in an airtight container. Toss again before serving.
