Soba‑Noodle Salad with Vinaigrette à la Dijon

Ingredients

• 140 g dry buckwheat soba noodles
• 2 tbsp extra-virgin olive oil
• 1 tbsp Dijon mustard
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tbsp fresh parsley, chopped
• 4 medium radish, thinly sliced
• ¼ tsp salt
• ¼ tsp black pepper

Instructions

1. 1

   Bring a pot of salted water to boil, add the soba noodles and cook according to package directions (usually 4‑5 minutes) until al dente; drain and rinse under cold water to stop cooking.

2. 2

   In a small bowl whisk together the olive oil, Dijon mustard, rice vinegar, honey, salt, and black pepper until smooth to form the vinaigrette.

3. 3

   Transfer the cooled noodles to a serving bowl, add the sliced radish and chopped parsley, then pour the vinaigrette over; toss gently to coat evenly.

4. 4

   Serve immediately at room temperature or chilled.