Cold soba noodle salad recipe

Cold soba noodles are traditionally served with a dipping sauce that offers a delicate balance of Japanese flavors. For a fork friendly take on this simple yet satisfying dish, we decided to turn the dipping sauce into a dressing. Soy sauce, mirin, and wasabi provided a flavorful base. Ginger added some heat, and thin slices of nori (dried seaweed) sprinkled over the top offered subtly briny, grassy notes. Peppery radishes and thinly sliced scallions added freshness and crunch. To prevent the cooked soba noodles from sticking together while we prepped the dressing, we tossed them with vegetable oil. To give this salad more heat, add additional wasabi paste to taste. Nori can be found in the international aisle at the supermarket or at an Asian market or a natural foods market. Do not substitute other types of noodles for the soba noodles here. Cooking the noodles until completely tender and leaving them slightly wet after rinsing are important for the texture of the finished salad.