Sesame Soba Noodle Salad

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.

• Prep time: 20 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 361
• Protein: 13 g
• Carbs: 52 g
• Fat: 12 g

Ingredients

• 250 g soba noodles ( dry )
• 1 piece Cucumber ( julienned )
• 1 piece Carrot ( julienned )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 100 g edamame ( shelled )
• 3 tbsp soy sauce
• 2 tbsp Rice vinegar
• 2 tbsp Sesame oil
• 1 tsp White sugar
• 1 piece Garlic ( minced )
• 1 tbsp Sesame seed ( toasted )
• 1 piece Coriander optional ( chopped )

Instructions

1. Cooking the soba

   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. Preparing the crunch

   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. Emulsifying the sauce

   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. Assembly and finishing

   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.

Chef's tips

• 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.

Storage

Keep for 24 hours in the refrigerator in an airtight container. Toss again before serving.