Soba noodle salad with soy, sesame, and greens

When summer heat makes the thought of a steaming bowl unbearable, cold soba salad is the answer. The buckwheat noodles have an earthy, nutty flavor that beautifully complements a dressing of light soy sauce, toasted sesame oil, and a splash of rice vinegar. Crispy strips of cucumber, carrot, and spring onion add crunch and freshness, and toasted sesame seeds round it off with a fine, roasted note. It's quick to assemble and tastes even better the next day, packed in a lunchbox.

• Cuisine: Japanese
• Time: 20 minutes
• Servings: 4 people
• Difficulty: Easy

Instructions

1. Bring a pot of water to a boil and cook the soba noodles according to package instructions. They should be just tender, so keep an eye on them as buckwheat cooks quickly.
2. Drain the noodles in a colander and rinse thoroughly under cold water, gently rubbing them with your fingers. This rinses off the starch and keeps them from sticking.
3. Whisk together the dressing from light soy sauce, rice vinegar, toasted sesame oil, a little grated ginger, and a pinch of sugar.
4. Cut the cucumber and carrot into thin strips, and finely slice the spring onion.
5. Toss the well-drained noodles with the dressing and vegetables in a large bowl.
6. Lightly toast the sesame seeds in a dry pan until fragrant and lightly colored.
7. Top the salad with the toasted sesame seeds and a little extra spring onion.
8. Serve cold as a light lunch or as a side dish to grilled meat or fish.

Tips

• Rinse the noodles thoroughly in cold water until they are no longer sticky. This removes starch and keeps each noodle loose and glossy.
• Make the dressing a little stronger than you think you need. Cold food dulls flavors, so it should taste quite strong in the bowl.
• Add edamame beans, fried tofu, or shredded chicken if the salad is to be a full meal.
• If the salad is going to sit for a while, wait to add the dressing until just before serving, so the noodles don't absorb all the liquid.