Add 7 oz dried soba noodles (buckwheat noodles) to the boiling water. Cook, stirring occasionally, until they are al dente. Tip: I like to boil the noodles for 30 seconds less than the package instructions. Mine says to cook for 4 minutes, so I cook for 3 minutes and 30 seconds.

Meanwhile, thinly slice 2 green onions/scallions.

Discard the stems of 1 handful cilantro (coriander) and chop the leafy parts into small pieces.

Drain well and transfer to a large bowl. Pour the cooled dressing over the noodles.

Add the green onions, cilantro leaves, and 1 Tbsp toasted white sesame seeds to the noodles. Toss everything together.

To Serve

• Transfer to a serving bowl or plate. Serve chilled or at room temperature. For a spicy kick, you can sprinkle shichimi togarashi (Japanese seven spice).

• To Customize

  • Soba noodle salad is the perfect blank slate to customize with your favorite vegetables like edamame, sugar snap peas, cucumber slices, carrot strips, arugula, or red cabbage. Try adding blanched or pickled veggies like kimchi, Quick Fresh Kimchi, Spicy Japanese Pickled Cucumbers, and Blanched Broccoli with Sesame Oil. For a more substantial meal, add hard-boiled eggs, Ramen Eggs, shredded leftover chicken, or grilled tofu.

  To Store

  • You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for 2 weeks.