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Food & Wine May 9, 2017

Soba Noodle Salad


  • 150g of organic dry soba noodles
  • 1 tbsp of cold pressed sesame oil
  • a handful of broccolini, slightly blanched
  • 1 radish, thinly sliced
  • a handful of oyster mushrooms, sautéed
  • half-a-handful of shitake mushrooms, sautéed
  • 1 red capsicum, julienned into thin strips
  • 3 tbsp of Mum’s Sauce*
  • 1 tsp each of black and white sesame seeds, lightly toasted
  • micro coriander as garnish



Cook noodles according to packet. Drain them using a colander and run under cold water tap. Let them drain and sit for five minutes. Toss with sesame oil. Place cooked noodles, Mum’s Sauce*, toasted sesame seeds and all the vegetables in a mixing bowl. Toss well and garnish with micro coriander.



*Mum’s Sauce is best. But if you need a quick substitute, use the following:

  • 2 tbsp of soy sauce, naturally brewed. We recommend Kikkoman
  • 1 tsp finely chopped garlic
  • 1 tsp finely chopped ginger


Recipe: Vicky Ha, Queen of Dumplings

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