Soba Salad (Salad with Buckwheat noodles)

Soba (buckwheat) noodles are really good for your health because they contain a substance called "rutin" that improves blood circulation. Broccoli sprouts and watercress are “antioxidants”, so you can prevent cellular aging if you eat them with soba noodles.

[Ingredients]

Serves 2

200 g or 7 oz soba noodles

6 g or 1/5 oz hijiki (black and piney-looking sea vegetable)

30 g or 1 oz carrots, julienne

12 g or 1/2 oz broccoli sprouts

20 g or 2/3 oz watercress leaves (4–5 pieces of watercress with thick stems removed)

1 Tbsp apple cider vinegar

4 tsp soy sauce

2 tsp mirin (Japanese sweet cooking wine)

1 Tbs sesame oil

Wasabi (Japanese horse radish) paste

1 tsp white sesame seeds, toasted

[Directions]

1． Bring water to a boil, and cook soba noodles according to package directions. Drain, rinse and chill with cold water, and drain again.

2． Add hijiki and carrots in a pot, and pour just enough water to cover those ingredients. Sprinkle salt, and cover with a lid. Simmer until tender. When all the liquid is absorbed, remove from heat, and let stand until cool.

3． Combine apple cider vinegar, soy sauce, mirin, sesame oil and wasabi paste to make dressing. Toss the soba noodles, hijiki and carrots. Add broccoli sprouts and watercress leaves with the dressing. Put in serving bowls, and sprinkle toasted white sesame seeds on top.

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