• Cooking Time: 10
  • Servings: 4
  • Preparation Time: 20


Buckwheat noodles in a fresh and tangy salad.


  • 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


  • In a large pot, bring salted water to a boil over medium high heat.
  • Add noodles and cook according to package instructions. Soba should be tender but firm.
  • Drain soba in a colander and rinse under cold water.
  • In a bowl, gently toss noodles, carrots, radish and sprouts.
  • In a small bowl, whisk WAFU® Wasabi Edamame Japanese Dressing and soy sauce until well blended.
  • Add dressing mixture to the salad and toss to combine.
  • Garnish individual portions with green onion and sesame seeds, to taste.
  • Serve immediately.

Categories: Asian 

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