Noodle Salad
From soba (buckwheat noodles) to steaming bowls of ramen, noodles are a cornerstone of Japanese
cuisine, right alongside rice. In the summer months, quick and refreshing cold noodle dishes are enjoyed
everywhere, from home kitchens to casual restaurants. This cold noodle salad is Kaori's own take on Hiyashi Chuka, a cold ramen dish widely eaten throughout Japan during the sweltering summer.
Prep: 15 mins (plus time to cool the noodles)
Serves: 4
Ingredients
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300g capellini or Japanese noodles (soba, somen or hiyamugi)
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15 cherry tomatoes, sliced
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10 pink radishes, sliced
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1/2 cucumber (20cm), cut crescent-shaped
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100g mozarella, diced
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6 batavia lettuce leaves
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Shichimi (Japanese seven-spice), optional
Dressing​
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Sweet soy sauce
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Japanese sesame dressing
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Water
Method
1. Rinse and drain the batavia lettuce leaves. Arrange them in a large salad bowl or a glass dish
2. Prepare the vegetables and dice the mozzarella.
3. Cook the noodles according to the package instructions. Rinse well under cold water and drain thoroughly.
4. In a large mixing bowl, combine the noodles, vegetables, and mozzarella. Gently toss, then place the mixture over the lettuce leaves.
5. In a small jar or container, mix the sweet soy sauce with equal parts sesame dressing and water. Seal the jar and shake well until combined.
6. Serve the cold noodle salad with the dressing on the side or drizzled over the top. Sprinkle with shichimi if desired.
Suggested Pairing
.It's very good with This dish pairs wonderfully with a dry white wine such as a Bordeaux Blanc because the fresh vegetables, creamy mozzarella, and rich sesame dressing complement the wine’s acidity and at the same time, enhance its mouthfeel.