The Sanbaizu bonito vinegar adds a bright, tangy, and slightly savoury note that elevates the simple noodle salad, making it refreshing yet full of umami.
Serves 4
Ingredients:
- 250g soba noodles
- 60ml Sanbaizu bonito vinegar
- 2 tbsp soy sauce
- 1 tbsp mirin (sweet rice wine)
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 1 tbsp fresh ginger, finely grated
- 1 clove garlic, minced
- 1/2 cucumber, julienned
- 1 carrot, julienned
- 1/2 red pepper, thinly sliced
- 1/2 cup edamame, shelled
- 2 spring onions, thinly sliced
- 60ml fresh corinader or parsley, chopped
- 1 tbsp sesame seeds, toasted
- Optional toppings: sliced avocado, shredded nori, chilli oil
Method:
- Bring a pot of water to a boil and cook the soba noodles according to package instructions (usually 4-5 minutes). Drain, rinse with cold water, and set aside to cool.
- In a small bowl, whisk together the Sanbaizu bonito vinegar, soy sauce, mirin, sesame oil, honey, ginger, and garlic. Taste and adjust seasoning if needed.
- In a large bowl, combine the cooled soba noodles, cucumber, carrot, pepper, edamame, and spring onions.
- Pour the Sanbaizu bonito vinegar dressing over the salad and toss everything together until well coated.
- Sprinkle the salad with chopped coriander, toasted sesame seeds, and any additional toppings you like.
This salad can be enjoyed immediately, or you can chill it in the fridge for 15-20 minutes to let the flavours develop. Serve cold.
Tips:
For extra protein, add grilled chicken, tofu, or prawns.
This salad can be made ahead and stored in the fridge for up to two days. Just keep the dressing separate until you’re ready to eat.