Cold Soba Noodle Salad

1. 1
   boil · ~5 min

   Cook the soba noodles.

   1.Bring a large pot of water to a rolling boil.

   2.Add soba noodles and cook according to package directions until just tender (about 4-5 minutes).

   3.Drain immediately and rinse under cold running water to stop cooking and remove excess starch.

   4.Drain well and set aside.

   TIPRinse the noodles thoroughly — this removes surface starch and keeps them from clumping.
2. 2
   prep · ~5 min

   Prepare the vegetables.

   1.Julienne the carrot into thin matchsticks.

   2.Julienne the cucumber into thin matchsticks.

   3.Thinly slice the bell pepper.

   4.Slice the spring onions on the bias.
3. 3
   mix · ~2 min

   Make the sesame dressing.

   1.In a small bowl, combine soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and salt.

   2.Whisk until the honey dissolves and the dressing is smooth.

   TIPFor a deeper flavor, let the dressing sit for 10 minutes before tossing.
4. 4
   assemble · ~2 min

   Toss the salad together.

   1.Place cooled soba noodles in a large mixing bowl.

   2.Add the julienned carrot, cucumber, bell pepper, and half the spring onion.

   3.Pour the dressing over everything.

   4.Toss gently with tongs until well coated.
5. 5
   garnish · ~1 min

   Garnish with sesame seeds, nori, and remaining spring onion.

   1.Divide the salad among serving bowls.

   2.Sprinkle with toasted sesame seeds and nori strips.

   3.Top with remaining spring onion.
6. 6
   serve

   Serve immediately or chill for later.

   The salad can be served right away at room temperature or refrigerated for 30 minutes to serve chilled. Toss again lightly before serving if chilled.

   TIPThis salad keeps well in the fridge for up to 2 days, making it perfect for meal prep.

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