Cold Soba Noodle Salad
James Carrier
Yields Makes 6 servings
Notes: Soba (Japanese buckwheat) noodles and powdered wasabi are available in the Asian food section of well-stocked supermarkets as well as in Asian markets; bonito flakes are available in Asian markets.

How to Make It

Step 1
1

In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add noodles and cook until tender to bite, 3 to 6 minutes. Drain noodles and rinse gently under cold running water until cool.

Step 2
2

Meanwhile, in a large bowl, mix rice vinegar, soy sauce, sesame oil, and wasabi. Pour about half the dressing into a small bowl and reserve. Add noodles to the large bowl; mix to coat. Cover and chill until cold, about 1 hour, or up to 4 hours.

Step 3
3

Just before serving, add reserved dressing to noodles and mix to coat. Sprinkle salad with green onions and bonito flakes, if using.

Ingredients

 1 pound soba noodles (see notes)
 1/4 cup rice vinegar
 3 tablespoons soy sauce
 2 tablespoons Asian sesame oil
 1 tablespoon powdered wasabi (see notes)
 1/2 cup minced green onions
 1/4 cup dried bonito flakes (optional; see notes)

Directions

Step 1
1

In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add noodles and cook until tender to bite, 3 to 6 minutes. Drain noodles and rinse gently under cold running water until cool.

Step 2
2

Meanwhile, in a large bowl, mix rice vinegar, soy sauce, sesame oil, and wasabi. Pour about half the dressing into a small bowl and reserve. Add noodles to the large bowl; mix to coat. Cover and chill until cold, about 1 hour, or up to 4 hours.

Step 3
3

Just before serving, add reserved dressing to noodles and mix to coat. Sprinkle salad with green onions and bonito flakes, if using.

Cold Soba Noodle Salad
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