Soba Spinach Leek Salad

Japanese buckwheat noodles with steamed leeks and baby spinach dressed with a hint of wasabi.

INGREDIENTS
  • 6 ounces dry soba (Japanese buckwheat noodles)
  • 1 leek
  • 1 cup baby spinach
  • ½ cup sprouts
  • 4 tablespoons Wafu® Wasabi Edamame Japanese Dressing
  • 1 teaspoon soya sauce
  • White sesame seeds, for garnish
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. Slice leek into 1-inch thick rounds and place in a steamer basket.
  5. Fill a large pot with 1 inch of water. Bring water to a light boil. Place the steamer into the pot and cover. Steam for approximately 8 minutes or until tender. Remove leeks from steamer and set aside.
  6. In a large bowl, combine soba, leek, baby spinach and sprouts. (The baby spinach will wilt slightly due to the warmth of the leeks.)
  7. In a small bowl, prepare the sauce by mixing the WAFU® Wasabi Edamame Japanese Dressing and the soya sauce.
  8. Place the salad on individual plates, sprinkle with sesame seeds and serve with the sauce.

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

PHOTO: Riccardo Cellere

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