This easy noodle salad is packed with flavour, crunch and goodness

The noodles, cooked until just ­tender, are tossed in a tangy dressing made with soy sauce, sesame oil and a hint of chilli for a subtle kick.

Noodle salad by Lennox Hastie. Photo: Nikki To

Lennox Hastie

less than 2 min read

12:00AMFebruary 29, 2024.

Updated 11:33AMFebruary 29, 2024

The Weekend Australian Magazine

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I was first introduced to cold noodles during a trip to Japan, where they are often favoured on hot summer days. I prefer soba noodles, which are made with buckwheat, for their ­intrinsic nutty flavour, as ­compared with the thinner wheat-based somen which are pale and mild in flavour. The noodles, cooked until just ­tender, are tossed in a tangy dressing made with soy sauce, sesame oil and a hint of chilli for a subtle kick. Mixed with crunchy vegetables like ­cucumbers, carrots, edamame beans and capsicums, this colourful salad is a ­celebration of textures and flavours. A scattering of sesame seeds adds a nutty crunch, while a handful of fresh coriander and shiso brings a fresh, herbaceous note.

For a different street food idea, try my pork skewers recipe.

Noodle salad by Lennox Hastie. Photo: Nikki To

Pork belly skewers with cold noodle salad by Lennox Hastie. Photo: Nikki To

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Cold noodle salad

Ingredients

• 270g soba noodles
• 2 carrots, sliced into thin strips
• 4-5 spring onions, finely sliced
• 1 red capsicum, deseeded and sliced into thin strips
• 150g shelled edamame beans
• 250g snap peas, finely sliced
• 100g shiitake mushrooms, lightly grilled and sliced
• ½ bunch coriander, finely chopped
• Handful shiso leaves, finely chopped (optional)
• 3 tablespoons light soy sauce
• 2 tablespoons brown rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon mirin
• 5g ginger, peeled and finely chopped
• 1 garlic clove, finely chopped
• ½ long red chilli, deseeded and finely chopped
• 25g sesame seeds, toasted

Method

1. Bring salted water to boil in a medium pan. Add the noodles and cook for approximately 4-5 minutes or according to the package instructions (as each brand is slightly different) until tender. Drain and rinse under cold water to halt the cooking process.
2. In a large bowl, combine the cooked soba noodles, snap peas, carrot, shiitake, edamame, red capsicum and spring onion. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, mirin, ginger, garlic and chilli to make the dressing. Pour the dressing over the noodle mixture and toss with the coriander and shiso until everything is well coated.
3. Cover and refrigerate for at least 20-30 minutes to allow all the flavours to meld together. Serve the cold soba noodle salad garnished with sesame seeds.

Serves 3-4