Soba Noodle Salad with Wasabi and Radish
A bright, chilled noodle salad with a sharp horseradish kick
Why This Recipe Works
Rinsing the noodles under cold water and leaving them slightly damp is the secret to preventing clumping and ensuring the dressing coats every strand. This salad balances the earthy depth of buckwheat with the sharp, clean heat of wasabi.
Instructions
Bring 4 quarts of water to a boil in a large pot. Add the noodles and salt, cooking until tender—refer to the package for the specific time, but check them often to ensure they don't overcook.
Drain the noodles and rinse thoroughly under cold running water until completely cooled. Leave them slightly wet rather than shaking them dry, then transfer to a large bowl and toss with the oil to prevent sticking.
Whisk the soy sauce, mirin, sugar, ginger, and wasabi in a separate bowl until the sugar and wasabi are fully dissolved.
Pour the dressing over the noodles, add the radishes and scallions, and toss until everything is well combined and the noodles are glossy.
Divide into bowls and sprinkle each portion with nori just before serving to maintain its crispness.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 24 hours.
Can I make this ahead of time?
The salad can be refrigerated for up to 1 day; if it dries out, refresh with a splash of warm water and a little additional oil before serving.
