Soba Noodles-Vegetables Salad with Syoyu-Sesame Dressing

Recently, whenever we have quick meal for sure one or two packs of Japanese-style salad will appear on our dining table. Two main reasons I fond on such salad are of its unique dressing and the variety of vegetables included.

Here, I share with you guys a soba-salad recipe that is similar to those available in both convenients and supermarkets in Japan. It is a combination of chilled soba and salad dish, can be served as quick and healthy lunch as it is quite filling.

Soba Noodles-Vegetables  Salad (with Syoyu-Sesame Dressing)

酱油芝麻酱荞麦面蔬菜

Ingredients (4 servings):

¼ iceberg lettuce, tear into chunks

¼ small cabbage, shred

¼ carrot, cut into strips

¼ red capsicum, cut into strips

¼ yellow capsicum, cut into strips

¼ brown onion, cut into strips

8 French beans, boil and slice diagonally

4-6 slices ham, cut into bite size

1 bundle soba (buckwheat noodles)

1 tbsp roasted white sesame seeds, grind

Dressing:

1 tbsp goma-dare (sesame dressing)

1 tbsp syoyu

2 tbsp lemon/lime juice

2 tbsp water

¼ tsp hon-dashi

1 tsp sesame oil

1 tbsp roasted white sesame seeds, grind

Method:

1. For dressing, dissolve hon-dashi in water then mix in all other ingredients. Mix until well blended and keep in the fridge until needed in an air-tight container.
2. Cook soba according to the instruction on the packaging. Rinse with icy cold water (NOT soaking) to get rid of excess starch, drain well.
3. To serve, line bowls with lettuce and shredded cabbage. Arrange in all other ingredients as desired then sprinkle some ground sesame seeds over the surface.
4. Drizzle salad dressing over the top and serve immediately. Or serve with dressing separately at the side.

  

Enjoy!