Cold Soba Noodle Salad


  • 1/2 ounce dried shiitake mushrooms
  • 1 cup light soy sauce
  • 1/2 cup mirin
  • 1 tablespoon thinly sliced fresh ginger
  • 3 tablespoons Thai sweet chile sauce
  • 1/4 cup canola oil
  • Kosher salt
  • Two 14-ounce packages soba noodles
  • 4 large carrots, finely julienned
  • 1 cup finely julienned pickled daikon (see Note)
  • 1/2 pound mung bean sprouts
  • 1/4 cup black sesame seeds

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  1. In a small saucepan, combine the shiitake with the soy sauce, mirin and ginger and simmer over low heat for 10 minutes. Strain the liquid into a blender and add the sweet chile sauce and oil. Blend until emulsified. Let the dressing cool.
  2. Meanwhile, bring a large pot of lightly salted water to a boil and fill a large bowl with ice water. Boil the soba noodles until tender, 3 minutes. Drain in a colander and set the colander in the ice water. Toss the noodles to cool; drain well, shaking out the excess water, and transfer to a bowl. Add the carrots, daikon, bean sprouts, sesame seeds and dressing to the noodles and toss to coat. Serve lightly chilled or at room temperature.

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Source: Food & Wine

Recipe by: Susan Feniger