Soba Noodle Salad

🔥 Prep

• Measure out 200 g soba noodles and set aside.
• Wash 1 pcs cucumber, trim ends, and julienne into thin strips.
• Peel 1 pcs carrot and julienne into matchstick-sized pieces.
• Measure out 1 tbsp sesame oil and 1 tbsp soy sauce into a small bowl for the dressing.

🔥 Cook

• 1. Bring a large pot of water to a boil over high heat.
• 2. Add the 200 g soba noodles and cook for 4-5 minutes until al dente, stirring occasionally.
• 3. Drain the noodles in a colander and immediately rinse under cold running water for 30 seconds to stop cooking and chill them.
• 4. Shake off excess water and transfer the noodles to a large mixing bowl.
• 5. Add the julienned cucumber and carrot to the bowl with the noodles.
• 6. Pour the 1 tbsp sesame oil and 1 tbsp soy sauce dressing over the salad and toss everything together until evenly coated.
• 7. Taste and adjust seasoning if needed, then let the salad chill in the refrigerator for 10 minutes before serving.

🔥 Serve

• Serve the soba noodle salad chilled in individual bowls or on a platter.
• Garnish with a sprinkle of toasted sesame seeds or finely sliced nori if desired.
• Pair with a side of miso soup or pickled vegetables for a complete Japanese meal.