Time: 45 min.
Complexity: easily
Servings: 4

Cool, light, and filled with fresh vegetables, this salad is the perfect summer meal. The nutty buckwheat soba noodles and tart sesame dressing make it filling, too. The dressing can be made a day ahead and refrigerated. Shake well before adding to the salad. Serve the salad with all the vegetables on top of the noodles, allowing everyone to toss their own portion before eating.

Ingredients:

• 1/4 cup sesame seeds
• 2 ears of corn, shelled
• 0.5 cups vegetable oil
• 1/4 cup freshly squeezed lemon juice (from about 2 lemons)
• 1/4 cup soy sauce
• 4 tsp light brown sugar
• 1 teaspoon garlic chili sauce
• 5 cm ginger root, peeled and thinly sliced
• 1 package (250 g) of dry buckwheat soba noodles
• 2 cups small sprigs of watercress, thick stems trimmed
• 12 cherry tomatoes, halved
• 1 avocado, diced
• Half a cucumber, cut in half and cut into semi-circular slices

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

watercress, cherry tomatoes, cucumbers, Avocado, corn, sesame, chili sauce

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Preparation:

Step 1
• In a large saucepan, bring water to a boil.
Step 2
• Place the sesame seeds in a medium skillet and toast over medium heat, shaking the pan occasionally, until golden brown, 4-5 minutes. Let cool, about 10 minutes. Meanwhile, add the corn to the boiling water and cook for 4-5 minutes. Transfer the corn to a colander, leaving the boiling water in the pan, and rinse the corn with cold water to cool. Cut the kernels from the cobs and set aside.
Step 3
• Place the sesame seeds in a blender and blend for 15 seconds. Add the vegetable oil and blend until smooth, about 15 seconds. Add the lemon juice, soy sauce, sugar, chili garlic sauce, and ginger and blend for another 15 seconds.
Step 4
• Add the soba noodles to the boiling water and cook until softened but still firm, 3-4 minutes. Drain the noodles in a colander and run cold water over them to cool quickly. Once the noodles have cooled completely, shake the colander vigorously to remove as much water as possible (if the noodles are too wet, the dressing will be watery).
Step 5
• Divide the noodles among four bowls. Drizzle with the dressing (use all the dressing, as the noodles will soak it up). Top with corn, watercress, tomatoes, avocado, and cucumber. Toss and enjoy.

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