Iron Chef: soba noodle salad

Soba is the Japanese name for buckwheat, and is synonymous with a type of thin noodle made from buckwheat flour. It is high in thiamine, the consumption of which prevents the development of beri beri disease in people whose staple food is white rice (low in thiamine and vitamin B1). Hokkaido is famous for its soba noodle production, and it is the traditional noodle of choice for Tokyoites. Soba is usually served chilled with dipping sauce or in hot broth.



Cooking difficulty: Low
Clean-up difficulty: Low
Serves: one

Preparation time: no time at all
Cooking time: 5 minutes

Ingredients:

- bunch of soba noodles, 2 cm in diameter

- 1/2 small cucumber

- sliced smoked salmon

- 1/2 spring onion

- pinch of Cilantro leaves

- squirt of lemon

- 1 teaspoon sesame oil

- 1 teaspoon soy sauce

 

Preparation:

Place pot with cold water on stove element. Boil.

Let's cook!
Cook noodles in rapid boiling water for 4 minutes. Meanwhile, cut the cucumber into slices, and the slices into halves. Cut the smoked salmon to desired size, and finely chop the spring onion. In a small bowl, mix sesame oil and soy sauce to even texture, and set all ingredients aside. Drain noodles when finished cooking, rinse in cold water and drain again. Mix all ingredients and sauce in a bowl, serve cold with a dash of lemon. The really daring chefs may want to add sesame seeds or a hardboiled egg to top it off~