Lunch · 15 min · japanese

Cold Soba Noodle Salad

✓ USDA-verified nutrition data

Ingredients

• 3 oz Soba noodles
• 1/2 Cucumber
• 1 Carrot
• 2 tbsp Sesame dressing
• 2 Scallions

Steps

1. Bring a medium pot of generously salted water to a rolling boil and cook the soba 1 minute less than the package says — soba goes mushy fast, so set a timer.
2. Drain immediately and rinse under cold running water, tossing with your hands, until the noodles feel completely cool (this stops the cooking and washes off the starch).
3. Peel the carrot and julienne it and the cucumber into thin matchsticks — aim for pieces all the same size so they mix evenly.
4. Thinly slice the scallions on a diagonal.
5. Toss the cooled noodles, vegetables, and scallions in a large bowl with the sesame dressing until every strand is coated.
6. Taste and add another drizzle of dressing or a pinch of salt if it needs it. Serve right away while the noodles are fresh and springy.

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