Soba noodle salad

Method

Cook the soba noodles according to packet instructions, then drain and rinse under cold water until cooled. Whisk together the soy sauce, rice vinegar, sesame oil, mirin, wasabi and dashi stock to make the dressing. Julienne the cucumber and carrots, thinly slice the radishes and spring onions, then toss all vegetables together with the cooled noodles. Pour the dressing over the noodles and vegetables, tossing gently to combine. Toast the sesame seeds in a dry pan for 1-2 minutes until fragrant, then scatter over the salad along with torn nori sheets before serving.