Sesame Soba Salad With Omelet Ribbons
Sesame Soba Omelet Salad
Chilled buckwheat soba noodles tossed with a nutty sesame-tahini dressing, crisp vegetables, and delicate ribbons of thin omelet.
This sesame soba salad is a cool, flexible noodle bowl built around three useful parts: springy buckwheat noodles, a deeply nutty sesame dressing, and paper-thin omelets sliced into soft ribbons. The noodles and egg make it satisfying enough for dinner, while cucumber, carrot, radish, and herbs keep the bowl crisp and fresh.
The dressing gets its body from toasted sesame seeds and tahini, balanced with soy sauce, rice vinegar, and toasted sesame oil. Blending the seeds first gives the sauce a pleasant speckled texture and a stronger roasted aroma than tahini alone. A small amount of chili oil is optional, but it gives the finished salad a gentle heat that works well with cold noodles.
For the omelet, the goal is a very thin sheet rather than a fluffy scramble. A splash of water loosens the eggs so they spread quickly in the pan, then the cooked sheets are stacked, rolled, and sliced crosswise. The ribbons tangle into the soba without weighing it down, making every serving feel complete without needing meat.
Serve the components separately for a build-your-own dinner, or toss the noodles with part of the dressing and arrange the vegetables and omelet on top. The salad is best cool or at room temperature, and extra dressing on the side lets each person adjust the saltiness and richness of their bowl.
Nutrition (per serving)
Directions
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1
Blend the toasted sesame seeds in a food processor or blender until they look damp and sandy, scraping the bowl as needed.
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2
Add the water, soy sauce, tahini, rice vinegar, toasted sesame oil, sugar, and chili oil. Blend until smooth enough to pour, then taste and adjust with more vinegar, soy sauce, or chili oil if needed.
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3
Whisk the eggs with the water for the eggs and salt until no streaks remain.
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4
Heat a 10-inch nonstick skillet over medium heat and wipe it with a very thin film of neutral oil. Pour in one third of the egg mixture and tilt the pan so it spreads into a thin, even layer.
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5
Cook the egg sheet for 1 to 2 minutes, until the surface is set and the edges look dry. Flip carefully and cook the second side for 20 to 30 seconds, then transfer to a plate. Repeat with the remaining egg mixture to make 3 thin sheets.
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6
Stack the omelet sheets, roll them into a loose cylinder, and slice crosswise into narrow ribbons with a sharp knife.
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7
Cook the soba noodles in well-salted boiling water according to the package directions, usually 4 to 5 minutes, until tender but still springy.
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8
Drain the noodles and rinse thoroughly under cold water, lifting and separating them with your fingers until completely cool. Shake off as much water as possible.
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9
Toss the cold soba with about half of the sesame dressing. Divide among bowls and top with omelet ribbons, cucumber, carrot, radishes, chives, and extra sesame seeds.
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10
Serve with the remaining dressing on the side so each bowl can be seasoned to taste.
Ingredients
- Toasted Sesame Seeds, plus more for garnish:4 1/2 tbsp
- Water:3 tbsp
- Soy Sauce:3 tbsp
- Tahini:2 tbsp
- Tahini:1 tsp
- Rice Vinegar:2 tbsp
- Rice Vinegar:1 tsp
- Toasted Sesame Oil:1 1/2 tbsp
- Granulated Sugar:3/4 tsp
- Chili Oil:1 tsp
- Neutral Cooking Oil:1 tsp
- Large Eggs:3
- Water for the eggs:3 tsp
- Fine Salt:1/4 tsp
- Buckwheat Soba Noodles:9.5 oz
- Julienned Cucumber:1 cup
- Julienned Carrot:1 cup
- Thinly Sliced Radishes:3/4 cup
- Snipped Chives or Thinly Sliced Scallions:2 tbsp
Tips & Notes
- If the sesame seeds are untoasted, warm them in a dry skillet over low heat, stirring often, until fragrant and lightly golden.
- Rinse soba well after cooking; the cold water removes surface starch and keeps the noodles from clumping.
- For a gluten-free version, use 100 percent buckwheat soba or rice noodles and confirm the soy sauce is gluten-free.
- The vegetables are flexible: snap peas, shredded cabbage, bell pepper, or tomato can replace some of the cucumber, carrot, or radish.
