질문하기
Chilled soba noodles with a light dressing — this Japanese lunch is refreshing on hot days and lighter than it looks. A welcome break from heavy midday meals.
Boil 6 oz soba noodles in a large pot of boiling water for 5–6 minutes until just tender, stirring occasionally to prevent sticking. Avoid overcooking.
Immediately drain the noodles and rinse under cold running water for at least 30 seconds to halt cooking and remove starch. Set aside to cool completely.
While noodles cool, julienne 1 cucumber and 1 carrot. Slice 2 scallions thinly on a sharp diagonal. Keep the vegetables chilled.
In a small bowl, whisk together 3 tbsp low-sodium soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, and 2 tsp honey until fully emulsified.
In a large serving bowl, toss chilled soba noodles, prepared vegetables, and 2 cups mixed salad greens with the dressing, ensuring even coating. Sprinkle 1 tbsp toasted sesame seeds and serve immediately.
