Cold 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 hear vigorous bubbling and see steam rising from the surface.

Step 2

While water heats, slice the cucumber lengthwise into quarters from end to end, then rotate each quarter and cut crosswise into thin half-moons, about 1/8 inch thick.

Step 3

Peel each carrot with a vegetable peeler, then use the peeler to shave the carrot lengthwise into long, thin ribbons about 1/8 inch thick.

Step 4

Add the soba noodles to the boiling water and stir once with a wooden spoon to separate them, then boil uncovered until tender, about 4 minutes, or per package directions.

Step 5

Pour the noodles into a colander and rinse under cold running water for 20 seconds, stirring gently with your fingers until they feel cool to the touch and are no longer sticky.

Step 6

In a small bowl, whisk together the soy sauce, rice vinegar, and sesame oil until the oil is fully combined, about 10 seconds—the mixture should look glossy and uniform.

Step 7

Transfer the cooled noodles to a serving bowl or two individual bowls, then arrange the cucumber and carrot ribbons on top in small piles.

Step 8

Pour the dressing evenly over the noodles and vegetables, then toss everything together with two forks, lifting and turning until the noodles are evenly coated.