Ingredients
6
oz soba (Japanese buckwheat noodles)
1
medium red bell pepper, cut lengthwise into thin strips
1/2
English cucumber (8 oz), seeded and cut into 1/8-inch-thick matchsticks
1/2
lb jicama (1/2 medium), peeled and cut into 1/8-inch-thick matchsticks
2
oz mizuma or chopped trimmed baby mustard greens (2 cups)
4
scallions, cut into 3-inch-long julienne strips
1
tbsp seasoned rice vinegar
Directions
1.
Bring 4 quarts salted water to a rolling boil in a 5- to 6-quart pot over moderately high heat. Stir in noodles and 1/2 cup cold water. When water returns to a boil, add another 1/2 cup cold water and bring to a boil again, then repeat procedure once more. Test noodles for doneness (soba should be just tender but still firm and chewy throughout). Drain noodles in a colander and rinse well under cold water, then drain again, thoroughly. Toss noodles with sesame oil in a large bowl.
2.
Toss together remaining ingredients in another bowl, then add to noodles and toss again to combine.
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