As the humidity sets in, we look more and more for dishes that can be eaten cold, which brings us to this noodle salad that needs only minimal boiling. Soba (japanese buckwheat noodles) cook up quick and taste as great cold as they do hot. The versatile noodles can handle hearty toppings, as well as delicate flavors. We matched them with buttery avocado and the clean taste of watercress for a refreshing lunch that can be cooked up on the fly. Serve with a tall glass of iced green tea.
Ingredients (serves 2)
- 2 bunches dry soba noodles
- 1/2 of a ripe avocado
- 1/2 tsp sesame oil
- 2 TBL lemon juice
- 1 tsp tamari (or more to taste)
- 2 1/2 cups clean chopped watercress (plus more for garnish)
- 1/4 cup shredded carrot
- sesame seeds for garnish
1. Bring a large pot of water to a boil. Meanwhile, combine the avocado, sesame oil, lemon juice, and tamari in a small bowl and mash until smooth.
2. Once the water has reached a boil, add the noodles and boil for 3 minutes. Stir in the watercress and cook 1 minute more until watercress is wilted and bright in color.
3. Drain the noodles and watercress and rinse thoroughly with cold water. This will halt the cooking of the watercress, while simultaniously lubricating the noodles, preventing them from sticking.
4. In a large bowl, combine the noodle mixture with the mashed avocado and using clean hands, toss until blended well. Taste for saltiness and add more tamari if desired.
5. Serve topped with shredded carrot, sesame seeds, and a couple fresh watercress sprigs.