Cold soba with cucumbers, watercress, and sesame from Dining In: Highly Cookable Recipes (page 162) by Alison Roman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hewlettn on January 28, 2025

    High expectations for another Alison Roman flavour bomb, sadly, this was underwhelming. To serve 4, made as written but reduced to 270g soba noodles (and topped with hot smoked salmon, finely sliced radish, julienned carrot, avocado and edamame for a hot-day-don't-want-to-cook dinner). Soba dressing was subtle, and not enough despite fewer noodles. And loads of sesame seeds for sprinkling. We added shichimi togarashi for a much needed boost. Next time will increase dressing (and yuzu kosho measure) and decrease sesame.

  • CheesyKranskyLove on October 03, 2022

    It was fine but not memorable. Probably better as a side.

  • anya_sf on September 07, 2022

    I used TJ's yuzu hot sauce instead of yuzu kosho, which added citrusy/salty/funky notes rather than much spice, and spring mix instead of watercress. Sliced the cucumber and scallions crosswise for convenience. Served with grilled salmon, plus more vegetables on top (edamame, avocado, extra spring mix), my family enjoyed this quite a bit.

  • mjes on October 05, 2021

    My son loves cold soba noodle dishes and I love yuzu kosho so this recipe was an obvious one to try. This is an excellent soba noodle recipe. I will be repeating this.

  • Rutikazooty on July 21, 2018

    This is a delicious recipe. I didn’t have yuzu kosho (a fermented chili paste with yuzu) so subbed Gochujang (Korean fermented chili paste) mixed with TJs yuzu hot sauce. I also subbed Belgian endive for the watercress since I didn’t want to make extra shopping trip.

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