6 Servings 55 min Cook
1/2 Grams Mustard Greens
1/4 Tsp Salt
1 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
6 Oz Japanese Noodles
1 Tbsp Rice Wine Vinegar
1/2 Cucumber (8-1/4") Cucumber
4 Medium (4-1/8" long) Scallions
1/2 Medium Yambean (Jicama)
1 Tsp Sesame Oil
Cut red bell pepper lengthwise into thin strips.
Seed and cut English cucumber into 1/8-inch-thick matchsticks.
Peel and cut jicama into 1/8-inch-thick matchsticks.
Chop & trim baby mustard greens.
Cut scallions into 3-inch-long julienne strips.
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.
Toss together remaining ingredients in another bowl, then add to noodles and toss again to combine.
