After the cafe closed, I found a little kitchen near home to bake in for my client orders. It's a quick walk from home, so I spent the better half of the last year eating lunch at home. Very quickly I found this as my go to, it's fast & simple (takes about 30 minutes max when you've got the timing down pat) and it's also great in lunch boxes (my husband and sister can testify to this).

Without fail, I keep frozen corn, edamame & cocktail frankies in my freezer. But soba salad is extremely verstile & I urge you to just use whatever vegetables and protein you have at home. When I'm not time poor, I add poached chicken tenderloins as my protein & some steamed carrots, just to name a few other combinations.

What makes this dish is the noodle dipping sauce, 'metsuyu'. I use Ninen brand (photo below), which I found at Hinoki Pantry in Fitzroy. There are countless brands to choose from, so take your pick next time you swing by a Japanese Mart!

Serves one.

Ingredients

30g soba noodles (dry)
80ml Ninen Mentsuyu (Seasoning Soy Sauce for Noodles)
1 egg
¼ cup corn kernals
¼ cup edamame beans
2 x cocktail frankies
1 tsp sesame seeds

Method

Most of these elements can be done in advance! However I'll run through the order I go about it. Firstly hard boil egg in a saucepan. When it's ready (I boil it for five minutes), carefully fish out egg w a spoon & run under cold water. Immediately put soba noodles & frankies into exisiting boiling water to cook (about 3-5 minutes). When they're cooked, drain & flush with cold water (this keeps them from clumping together). While the noodles are cooking, you can peel your egg & slice your egg. If your corn & edamame beans are from the freezer, defrost them in the microwave.

Arrange all the elements in a dish & sprinkle w the sesame seeds. As you dig in, pour metsuyu over your dish until you're happy w the taste!