Fresh Soba Noodle Salad

Buckwheat noodles in a fresh and tangy salad.

INGREDIENTS
  • 6 ounces dry soba (Japanese buckwheat noodles)
  • ½ cup carrots, julienned
  • ½ cup Daikon (Japanese radish), julienned
  • ½ cup young sunflower shoots, cut in half
  • Green onion, finely chopped, for garnish
  • Roasted white sesame seeds, for garnish
  • ½ cup Wafu® Wasabi Edamame Japanese Dressing
  • 1½ tablespoon soy sauce
DIRECTIONS
  1. In a large pot, bring salted water to a boil over medium high heat.
  2. Add noodles and cook according to package instructions. Soba should be tender but firm.
  3. Drain soba in a colander and rinse under cold water.
  4. In a bowl, gently toss noodles, carrots, radish and sprouts.
  5. In a small bowl, whisk WAFU® Wasabi Edamame Japanese Dressing and soy sauce until well blended.
  6. Add dressing mixture to the salad and toss to combine.
  7. Garnish individual portions with green onion and sesame seeds, to taste.
  8. Serve immediately.

SERVES: 4
PREP TIME: 20 minutes
COOKING TIME: 10 minutes

PHOTO: Riccardo Cellere

Chef Antonio Park has been busy.

Great recipe idea? Tell us about it!

Try our all-natural, gluten-free and GMO-free dressings.