Sesame Soba Noodles with Striped Omelet Salad

Delightful Sesame Soba with Ribbons of Omelet Salad

Cooking Duration Preparation Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Servings: 4

Ingredients

For Dressing:- 4.5 tablespoons toasted sesame seeds, plus extra for garnish - 3 tablespoons water - 3 tablespoons soy sauce (opt for low-sodium) - 2 tablespoons + 1 teaspoon tahini - 2 tablespoons + 1 teaspoon rice vinegar - 1.5 tablespoons toasted sesame oil -3/4 teaspoon granulated sugar (or more as desired) - Chili sesame oil to taste For Omelet Ribbons: - Neutral cooking oil (for skillet) - 3 large eggs - 3 teaspoons water - Pinches of sugar - Pinches of salt -

For Assembly: - 1 package (9.5 ounces) buckwheat soba noodles - Assorted raw vegetables (suggestions: julienned carrots, cucumbers, radishes, and fresh chives)

Cooking Tips

To make the most of your sesame seeds, always toast them before use. While a skillet over low heat works, keep a close eye on them, stirring frequently as they can quickly shift from golden to burnt. A 350°F oven is a great alternative; just stir every five minutes until they’re aromatic and slightly darker. You'll marvel at the nutty scent filling your kitchen as you grind them!

You might be curious about adding water to your omelet batter. This technique yields a softer texture, allowing the ribbons to form beautifully without cracking. If you prefer, use mirin instead of water for a touch of sweetness—just skip the added sugar!

The star of the show here is soba noodles, but feel free to swap them with traditional ramen or gluten-free rice noodles. To keep it plant-based, simply skip the egg ribbons!

Preparation Steps

Make the Dressing

In a blender or food processor, combine the toasted sesame seeds and blend until they resemble wet sand—this takes a couple of minutes. Gradually add in water, soy sauce, tahini, rice vinegar, sesame oil, sugar, and chili oil. Blend thoroughly, taste-testing along the way to adjust flavors to your liking.

Prepare the Omelet Ribbons

In a bowl, whisk together the eggs with water, sugar, and salt until uniform in color. Heat a 10-inch skillet (preferably non-stick) over medium heat and lightly coat with cooking oil. Pour in a third of the egg mixture to create a thin layer across the pan. Cook for 1 to 2 minutes until the edges are slightly dry, then carefully flip and cook for an additional 20 to 30 seconds. Transfer the omelet to a paper towel to absorb excess oil and repeat with the remaining egg mixture.

Stack the cooked omelets and roll them into a log shape. Using a sharp knife, slice the roll into thin ribbons for a lovely presentation.

Cook the Soba Noodles

In a pot of salted boiling water, cook the buckwheat soba noodles according to package instructions (usually about 4-5 minutes). Drain and rinse under cold water, then shake out excess moisture.

Assembly of the Dish

For a casual family meal, I love to present the ingredients in separate bowls, allowing everyone to create their own delicious servings (or for the eager ones, to dive straight for the egg ribbons!). Alternatively, toss the cooled noodles with about half the dressing, plate them, then layer with the omelet ribbons and your choice of fresh vegetables. Don't forget to sprinkle extra sesame seeds on top and serve with the remaining sauce on the side for a punch of flavor!

One day, I hope to share a video to demonstrate my crepe-flipping technique—it's essential for achieving beautiful omelet ribbons. Until then, a tip: use two thin spatulas—one to lift the edge of the omelet, and the other to slide under and support it for a seamless flip without tears.