Japanese Noodle Salad

1. 1

   Cook the noodles, drain, run under cool water, drain again, and set aside.

2. 2

   Steam the broccoli and carrots until the color of the broccoli brightens, about 3 minutes.

3. 3

   Stop the cooking process by immersing the vegetables in cold water.

4. 4

   Heat the vegetable oil in a pan until it is hot but not bubbling.

5. 5

   Add the sesame seeds.

6. 6

   Remove the pan from the heat as soon as the seeds turn light brown.

7. 7

   Stir the scallions into the hot oil; they will wilt.

8. 8

   Combine the noodles, vegetables, sesame oil, and scallions.

9. 9

   Add the soy sauce and lemon juice.

10. 10

    Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.