Refreshing Summer Noodle Salad

Ingredients

• 200g (7 oz) soba noodles 200g (7 oz) soba noodles
• 1 cucumber, julienned 1 cucumber, julienned
• 1 carrot, julienned 1 carrot, julienned
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 2 tablespoons toasted sesame seeds 2 tablespoons toasted sesame seeds
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• For the dressing: For the dressing:
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon honey or maple syrup 1 tablespoon honey or maple syrup
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 clove garlic, minced 1 clove garlic, minced

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 50g, 8g
• Protein: 10g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Cook the soba noodles according to the package instructions. Once cooked, rinse under cold water to cool them down and prevent further cooking.
2. 2.
   In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, and minced garlic to make the dressing.
3. 3.
   In a large mixing bowl, combine the cooked and cooled soba noodles, cucumber, carrot, red bell pepper, and green onions.
4. 4.
   Pour the dressing over the noodle mixture and toss gently to coat everything evenly.
5. 5.
   Sprinkle toasted sesame seeds over the salad and garnish with fresh cilantro leaves.
6. 6.
   Serve the Hiyashi Chūka chilled and enjoy!

Treat your ingredients with care...

• Soba noodles — Be careful not to overcook the soba noodles as they can become mushy. Rinse them under cold water immediately after cooking to stop the cooking process and maintain their texture.
• Cucumber — Remove the seeds from the cucumber before julienning to prevent excess moisture in the salad.
• Rice vinegar — Use unseasoned rice vinegar for a clean and mild flavor.

Tips & Tricks

• Customize the vegetable toppings based on your preference and seasonal availability. Try adding radishes, bean sprouts, or snow peas for extra crunch.
• For a spicier kick, add a few drops of chili oil or sprinkle some red pepper flakes over the salad.
• Make the dressing in advance and refrigerate it for a few hours to allow the flavors to meld together.
• To save time, prepare the vegetables and dressing while the noodles are cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to two days.

Serving advice

Serve the Hiyashi Chūka in individual bowls or plates, allowing each person to garnish their portion with additional sesame seeds and cilantro if desired. It is best enjoyed chilled, making it a perfect dish for hot summer days or as a light lunch option.

Presentation advice

Arrange the colorful julienned vegetables on top of the noodles, creating an appealing visual contrast. Sprinkle the toasted sesame seeds evenly over the salad for added texture and a touch of elegance. Serve the dish on a vibrant plate or bowl to enhance its visual appeal.