Soba Noodle Salad

By Sudachi · 25 min

Ingredients

Instructions

1. Boil the dry soba noodles according to the package instructions. Drain, rinse under cold water, then cool them in a bowl of ice water.
2. Put the 4 okra on a board, sprinkle with a generous pinch of salt and rub with your palms to remove the fuzz.
3. Thinly slice half of the tomato and roughly chop the other half. Roughly cut the eggplant and soak it in cold water to stop it discolouring.
4. Cut the okra into thick pieces.
5. Heat a pan over medium heat and add 1 tsp cooking oil. When it shimmers, add 2 cloves grated garlic, 1 tsp grated ginger and 100 g ground pork. Season with a pinch of salt and stir-fry until the pork is cooked through.
6. Drain the eggplant, add it to the pan and fry until slightly softened.
7. Add 1 1/2 tbsp soy sauce, 2 tbsp mirin and 1 tbsp yellow miso (awase) and mix well.
8. Add the okra and the roughly chopped tomato and stir-fry until the liquid has reduced and thickened enough to coat the vegetables. Remove from the heat.
9. Drain the soba and toss with a drizzle of toasted sesame oil and a crack of black pepper until evenly coated.
10. Divide the noodles among plates, top with the miso meat sauce, and garnish with the sliced tomato, chopped green onion and bonito flakes if you like.

Summarized from Sudachi's video. Watch it for the details.

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