Soba noodles with soy-citrus sauce
2 servings
30 minutes
Soba noodles with soy-citrus sauce is a true gastronomic journey into the heart of Japanese cuisine. The delicate, slightly nutty soba noodles made from buckwheat flour serve as the base of this dish, harmonizing with seaweed, fresh soybean sprouts, and spicy watercress salad. The star is the soy-citrus dressing, where the depth of soy sauce combines with the refreshing tartness of lime and the creaminess of peanut butter. This dish not only impresses with its balance of flavors—salty, sour, and umami—but also delights with its lightness and nutrition. Perfect for warm summer days when something fresh and invigorating is desired. The noodles can be served chilled, making them especially pleasant in hot weather. Each bite reflects the subtlety of Japanese gastronomic philosophy, where attention to detail and harmony of ingredients play a key role.
1
Place soybean sprouts in cold salted water for 10 minutes, drain in a colander, and dry with a towel.
- Soybean sprouts: 80 g
2
Soak wakame in cold water for 5 minutes, drain the water, and chop the seaweed. Soak hijiki for 15 minutes, drain the water. Heat oil in a pan, add hijiki, and stir. Cook for 1 minute.
- Wakame seaweed: 1 tablespoon
- Hijiki seaweed: 5 g
- Peanut oil: 3.5 tablespoons
- Hijiki seaweed: 5 g
3
To prepare the dressing: in a jar with a screw cap, add 3 tbsp of soy sauce and peanut oil, add lime juice, and shake.
- Soy sauce: 4 tablespoons
- Peanut oil: 3.5 tablespoons
- Lime juice: 3 tablespoons
4
Boil the noodles in salted boiling water for 3 minutes. Drain the noodles in a colander and rinse under cold water. Shake off the excess liquid.
- Soba noodles: 80 g
5
Thoroughly mix all the salad ingredients (noodles, soy, seaweed, 1 tsp peanut oil, cress, 2 green onion stalks, salt, dressing) in a large bowl. The dressing should be evenly distributed. Serve with soy sauce (1 tbsp).
- Soba noodles: 80 g
- Soybean sprouts: 80 g
- Wakame seaweed: 1 tablespoon
- Hijiki seaweed: 5 g
- Peanut oil: 3.5 tablespoons
- Watercress: 70 g
- Spring onion: 0.5 piece
- Salt: to taste
- Soy sauce: 4 tablespoons