Soba Salad

Ingredients

• Mustard greens

  Raw

  1 cup, chopped or 56g

• Salt

  Table

  ¼ tsp or 2g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Japanese noodles

  Soba, dry

  6 oz or 170g

• Rice wine vinegar

  1 tbsp or 15g

• Cucumber

  With peel, raw

  ½ cucumber or 151g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Yambean (jicama)

  Raw

  ½ medium or 330g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

Directions

1. Cut red bell pepper lengthwise into thin strips. Seed and cut English cucumber into 1/8-inch-thick matchsticks. Peel and cut jicama into 1/8-inch-thick matchsticks. Chop & trim baby mustard greens. Cut scallions into 3-inch-long julienne strips.
2. Bring 4 quarts salted water to a rolling boil in a 5- to 6-quart pot over moderately high heat. Stir in noodles and 1/2 cup cold water. When water returns to a boil, add another 1/2 cup cold water and bring to a boil again, then repeat procedure once more. Test noodles for doneness (soba should be just tender but still firm and chewy throughout). Drain noodles in a colander and rinse well under cold water, then drain again, thoroughly. Toss noodles with sesame oil in a large bowl.
3. Toss together remaining ingredients in another bowl, then add to noodles and toss again to combine.