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Category: Mains
Serving: 2-3
Preparation: 45 Minutes

Soba noodles, with sauteed summer vegetables and a tangy yuzu dressing is a light and refreshing for summer lunch or a picnics.


Soba noodles- 250g
water- 2 liters
scallions julienne- 30g
colored pepper julienne- 80g
asparagus tips- 8-10 pieces
garlic sliced- 2 cloves
ginger julienne- 20g
seasame oil- 1 tbsp
sea salt- to taste

Yuzu Dressing

yuzu juice or dressing- 2 tbsp
sweet rice wine (mirin)- 2 tbsp
mitsukan vinegar - 1 tbsp
sesame oil- 1 tbsp
sea salt to taste
coriander - 10-15 leaves
Shichmi togarashi- 1 tsp


1. Boil a pot of water, add the soba noodles and cook for 3-5 minutes till they are just cooked. Drain and plunge into a pot of ice cold water. Allow to cool 3-5 minutes, drain and hold in a strainer.
2. In the same pot of water add a generous sprinkle of salt and quickly blanch the asparagus and shock them in ice cold water. Drain and set aside.
3. Heat a pan with sesame oil and saute the sliced garlic,peppers, onions, asparagus and season with a touch of sea salt. Allow them to cool.

Yuzu Dressing
4. In a bowl place all the liquids and whisk for 3-4 minutes, season with salt and Scichmi togarashi, toss the cilantro leaves and mix the noodles and vegetables. Allow the flavors to infuse 10 minutes and serve cold.

Serving Ideas

A mug of Sapporo Ahhh...

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