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Japanese style Cos & cold soba noodle salad

Name: Japanese style Cos & cold soba noodle salad
Total time: 20 min
Yield: 4
Cuisine: North Asian
Ingredients: Half a cos (romaine) lettuce; washed & spun; cut chiffonade (cut into 1cm ribbons); 200g dry soba noodles; 2 sheets nori (sushi nori); 100g bean shoots; rinsed; 1 carrot; peeled; and shaved into ribbons using vegetable peeler; 100g peanuts; roasted

Time

20 minutes

Servings

The cos lettuce in this salad carries the dressing well, holding its structure and crunch. It is a filling salad that can be enjoyed either as a meal or a side.

lets get

cooking

Ingredients

Half a cos (romaine) lettuce, washed & spun, cut chiffonade (cut into 1cm ribbons)
200g dry soba noodles
2 sheets nori (sushi nori)
100g bean shoots, rinsed
1 carrot, peeled, and shaved into ribbons using vegetable peeler
100g peanuts, roasted

Dressing ingredients

100ml Japanese mayonnaise
50ml Japanese toasted sesame dressing
40ml soy sauce
2 teaspoons sugar
2 teaspoons lemon juice

Contributor

Christopher Howe

Preparation

Boil soba noodles for approximately 3 minutes until al dente then refresh immediately in cold water (to stop them cooking). Strain and refrigerate.
Julienne nori sheets (cut into match sticks).

Dressing

Combine the mayonnaise and the toasted sesame dressing.
Separately whisk the soy, sugar, & lemon juice until sugar dissolves.

To assemble

Dress the noodles with the soy, sugar & lemon mixture.
Pile noodles on a flat serving plate.
In a mixing bowl, combine lettuce, bean shoots, and the carrot ribbons with the mayonnaise dressing. Mix by hand until all ingredients are well coated. Pile on top of the noodles.
Top with nori and scattered peanuts.

Twist It!

This salad is best served chilled.

Contributor

Christopher Howe