Cold Soba Noodles with Vegetables

Here's a light lunch or snack that came straight out of pantry staples. It's best enjoyed cold. To add more flavor, garnish your bowl of noodles with flavored seaweed (nori) strips.

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Serves 2  Prep Time 10 minutes  Cooking Time 10 minutes

2 to 3 cups cooked soba noodles, chilled
      (2 to 3 bunches uncooked, about 90 grams each)
2 pieces baby radish, sliced
1/2 cup alfalfa sprouts
2 quail eggs, to serve
bottled soba dipping sauce, to serve

Place cold noodles in serving bowls and top with radish slices, alfalfa sprouts, and nori strips if desired. Serve with quail egg and dipping sauce on the side.

Photography and Prop Styling by Mylene Chung | Food Styling by Katherine Jao