Soba Salad Recipe
- 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
- Bring 4 quarts salted water to a rolling boil in a 5- to 6-quart pot over moderately high heat. Stir in noodles and 1/2 cup cold water. When water returns to a boil, add another 1/2 cup cold water and bring to a boil again, then repeat procedure once more. Test noodles for doneness (soba should be just tender but still firm and chewy throughout). Drain noodles in a colander and rinse well under cold water, then drain again, thoroughly. Toss noodles with sesame oil in a large bowl.
- Toss together remaining ingredients in another bowl, then add to noodles and toss again to combine.
