In Japan, cold noodles dressed with a sweet and salty sauce using soy are served everywhere. This recipe transforms that dish into a delicious salad that I often use as a base for grilled vegetables, meat, and fish. Another kid-friendly taste sensation.
Cook the soba noodles in boiling salted water until just done but still firm. Rinse in cold water and toss with drops of olive oil. Arrange the watercress on a serving platter or plates and top with the noodles. Drizzle with Orange Soy Sauce and top with daikon sprouts, if desired.
Garnish if you like with fresh daikon sprouts or other radish sprouts
© 2004 John Ash. All rights reserved.