Soba Salad

Name: Soba Salad
Ingredients: 6 oz soba (Japanese buckwheat noodles); 1 teaspoon Asian sesame oil; 1 medium red bell pepper, cut lengthwise into thin strips; 1/2 English cucumber (8 oz), seeded and cut into 1/8-inch-thick matchsticks; 1/2 lb jicama (1/2 medium), peeled and cut into 1/8-inch-thick matchsticks; 2 oz mizuma or chopped trimmed baby mustard greens (2 cups); 4 scallions, cut into 3-inch-long julienne strips; 1 tablespoon seasoned rice vinegar; 1/4 teaspoon salt

9 ingredients

7 steps

Ingredients

6 oz soba (Japanese buckwheat noodles)
1 teaspoon Asian sesame oil
1 medium red bell pepper, cut lengthwise into thin strips
1/2 English cucumber (8 oz), seeded and cut into 1/8-inch-thick matchsticks
1/2 lb jicama (1/2 medium), peeled and cut into 1/8-inch-thick matchsticks
2 oz mizuma or chopped trimmed baby mustard greens (2 cups)
4 scallions, cut into 3-inch-long julienne strips
1 tablespoon seasoned rice vinegar
1/4 teaspoon salt

Directions

1

Bring 4 quarts salted water to a rolling boil in a 5- to 6-quart pot over moderately high heat.
2

Stir in noodles and 1/2 cup cold water.
3

When water returns to a boil, add another 1/2 cup cold water and bring to a boil again, then repeat procedure once more.
4

Test noodles for doneness (soba should be just tender but still firm and chewy throughout).
5

Drain noodles in a colander and rinse well under cold water, then drain again, thoroughly.
6

Toss noodles with sesame oil in a large bowl.
7

Toss together remaining ingredients in another bowl, then add to noodles and toss again to combine.