Seaweed Soba Noodles

By: Boram

90g Hakubaku soba noodles
15g carrot
20g cucumber
20g capsicum
45g seaweed (rinsed & drained weight), can be purchased as salted seaweed in Asian grocery stores
2 Tbsp Kikkoman dashi tsuyu
8 Tbsp water
2 tsp apple cider vinegar
2 tsp sesame oil
2 tsp sesame seeds
Optional: add snow pea sprouts, caviar to garnish

Bring water to a boil in a pot. Add Hakubaku noodles and cook for 4 minutes.
Drain the noodles in a sieve then rinse well in cold water. Leave the noodles in the sieve to drain water completely.
In a bowl, soak the salted seaweed in cold water for 5 minutes to remove salt. Rinse thoroughly under running water and drain. Squeeze water out from the seaweed.
Finely chop seaweed into small pieces and place in a dipping bowl. Add dashi tsuyu, water, sesame oil, sesame seeds and apple cider vinegar. Mix well.
Cut carrot, cucumber and capsicum into thin slices. Place on a serving plate together with soba noodles.
Dip the noodles in seaweed dipping sauce and enjoy with fresh vegetables!