Ingredients
- Half a cos (romaine) lettuce, washed & spun, cut chiffonade (cut into 1cm ribbons)
- 200g dry soba noodles
- 2 sheets nori (sushi nori)
- 100g bean shoots, rinsed
- 1 carrot, peeled, and shaved into ribbons using vegetable peeler
- 100g peanuts, roasted
Dressing ingredients
- 100ml Japanese mayonnaise
- 50ml Japanese toasted sesame dressing
- 40ml soy sauce
- 2 teaspoons sugar
- 2 teaspoons lemon juice
Author of this recipe
The cos lettuce in this salad carries the dressing well, holding its structure and crunch. It is a filling salad that can be enjoyed either as a meal or a side.
Preparation
Boil soba noodles for approximately 3 minutes until al dente then refresh immediately in cold water (to stop them cooking). Strain and refrigerate.
Julienne nori sheets (cut into match sticks).
Dressing
- Combine the mayonnaise and the toasted sesame dressing.
- Separately whisk the soy, sugar, & lemon juice until sugar dissolves.
To assemble
- Dress the noodles with the soy, sugar & lemon mixture.
- Pile noodles on a flat serving plate.
- In a mixing bowl, combine lettuce, bean shoots, and the carrot ribbons with the mayonnaise dressing. Mix by hand until all ingredients are well coated. Pile on top of the noodles.
- Top with nori and scattered peanuts.
Tips from the author
This salad is best served chilled.