Chilled Soba Noodle Salad

Step 1

Fill a large pot with water and bring to a rolling boil over high heat, about 8 minutes — you'll see large bubbles breaking the surface rapidly.

Step 2

While the water heats, place the cucumber on a cutting board. Slice it lengthwise from the narrow tip to the opposite end into four long planks, then stack the planks and slice crosswise into thin matchsticks about 1/8-inch wide.

Step 3

Hold the carrot at a slight angle and slice it lengthwise into thin planks, about 1/8-inch thick. Stack the planks and slice them lengthwise into thin matchsticks the same width as the cucumber. Set both vegetables on a plate.

Step 4

In a small bowl, pour in 3 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of minced fresh ginger. Stir with a small spoon until the ginger is evenly distributed throughout the liquid.

Step 5

Add the soba noodles to the boiling water and stir once with a wooden spoon to separate them. Cook uncovered until a noodle is soft but still slightly chewy when you bite it, about 4 minutes.

Step 6

Pour the noodles into a colander (strainer) and rinse under cold running water for 30 seconds, stirring gently with your fingers to cool them completely.

Step 7

Transfer the cooled noodles to a large serving bowl. Pour the soy-ginger dressing over the noodles and toss with two large spoons until every noodle is coated.

Step 8

Scatter the cucumber and carrot matchsticks across the top of the noodles in a thin, even layer, covering the surface.

Step 9

Serve immediately while the noodles are still cool, or cover and refrigerate for up to 4 hours before serving.