Cold Soba Noodle Salad with Creamy Sesame Dressing

Name: Cold Soba Noodle Salad with Creamy Sesame Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup sesame seeds; 2 ears corn, shucked; 1/2 cup vegetable oil; 1/4 cup fresh lemon juice (from about 2 lemons); 1/4 cup soy sauce; 4 teaspoons packed light brown sugar; 1 teaspoon chile-garlic sauce; One 2-inch piece ginger, peeled and thinly sliced into half moons; One 9.5-ounce package dried buckwheat soba noodles; 2 cups small sprigs watercress, thick stems trimmed; 12 cherry tomatoes, halved; 1 avocado, diced; 1/2 English cucumber, halved and thinly sliced into half moons

Servings: persons

1/4 cup sesame seeds
2 ears corn, shucked
1/2 cup vegetable oil
1/4 cup fresh lemon juice (from about 2 lemons)
1/4 cup soy sauce
4 teaspoons packed light brown sugar
1 teaspoon chile-garlic sauce
One 2-inch piece ginger, peeled and thinly sliced into half moons
One 9.5-ounce package dried buckwheat soba noodles
2 cups small sprigs watercress, thick stems trimmed
12 cherry tomatoes, halved
1 avocado, diced
1/2 English cucumber, halved and thinly sliced into half moons

1
Bring a large pot of water to a boil.
2
Spread the sesame seeds in a medium skillet over medium heat, and toast until golden brown, shaking the pan occasionally, 4 to 5 minutes.
3
Let cool, about 10 minutes.
4
Meanwhile, add the corn to the boiling water, and cook for 4 to 5 minutes.
5
Remove the corn to a colander, reserving the boiling water for later use, and run the corn under cold water to cool.
6
Cut the kernels from the cobs; set aside.
7
Transfer the sesame seeds to a blender and grind for 15 seconds.
8
Add the oil, and puree until smooth and emulsified, about 15 seconds.
9
Add the lemon juice, soy sauce, sugar, chile-garlic sauce and ginger, and blend for another 15 seconds.
10
Add the soba noodles to the boiling water, and cook until the noodles no longer have a hard, chalky bite but are still springy, 3 to 4 minutes.
11
Strain the noodles in a colander, and run them under cold water to stop the cooking quickly.
12
When the noodles are completely cool, shake the colander vigorously to remove as much water as possible (if the noodles are too wet, they will dilute the dressing).
13
Divide the noodles among four bowls.
14
Drizzle the dressing over the noodles (use all of the dressing, as the noodles will soak it up).
15
Top with the corn, watercress, tomatoes, avocados and cucumbers.
16
Toss before eating.

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup sesame seeds, 2 ears corn, shucked, 1/2 cup vegetable oil, 1/4 cup fresh lemon juice (from about 2 lemons), and more.

Yes, Cold Soba Noodle Salad with Creamy Sesame Dressing falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!