The first time that I tried a cold noodle salad, I was working at a Japanese restaurant. The concept of having a cold noodle salad on a hot day blew my mind, and from that point forward, I knew I had to create a recipe of my own. I love to make this one and it’s great because the ingredients really shine and you can adapt the recipe to fit whatever you have on hand. I do recommend using raw shiitakes, as they act like a sponge to soak up all of the flavor from the delicious Kissed by Binchotan salad dressing.

Serving Size: 4

Ingredients

Noodles

• 454 gr /16oz Soba noodles (Japanese style buckwheat noodle), uncooked
• 2 ea bok choy, blanched and cut in half lengthwise
• 1 cup shiitake mushroom, thinly sliced
• 1 cup red cabbage, thinly sliced
• .5 cup scallion, thinly sliced
• 1 ea red bell pepper, thinly sliced
• 2 ea large carrot, julienne
• 1 cup edamame (soybeans), cooked
• .5 cup cilantro leaves
• 1 tbsp sesame seeds (white and/or black), toasted

Dressing

• .25 cup soy sauce
• .25 cup rice wine vinegar
• .25 cup olive oil
• 1 tbsp sesame oil
• 1 tsp ginger, grated
• 1 tbsp Spice Tribe Kissed by Binchotan blend
• 1 tbsp honey

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Directions

1. Cook Soba noodles according to package directions. Rinse with cold water, drain well and set aside.
2. In a large mixing bowl combine all the salad ingredients, but the bok choy, cilantro leaves and toasted sesame seeds.
3. Add the dressing and toss to combine well all ingredients. Serve with bok choy on side and top with sesame seeds and cilantro leaves.