Fresh Soba Noodle 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.
Pairs Well With
Buckwheat noodles in a fresh and tangy salad.