Serving amount:
  • Soba noodles
  • 1 sesame seeds sachet*
  • 1 ATLAS ginger & soy dressing tub
  • 1 avocado
  • 1 carrot
  • 1 red capsicum
  • 1 green beans bag
  • 1 cucumber
  • 1 coriander bunch*
  • 1 spring onion bunch*

Pantry staples: Sugar, vinegar, ice, eggs (optional)

Allergens: Onion, wheat, gluten, soy, sesame 

Specialised equipment: Slotted spoon or tongs, sieve 

Chef's note: In Japan, eating a bowl of soba noodles on New Year’s Eve is symbolic of good fortune. By slurping the long soba noodle, you enjoy a long and peaceful life and by biting each soba noodle, you break free from the past. It is also considered acceptable to slurp the noodles loudly! 

* Use half of the sesame seeds in this dish, saving half for the sukiyaki dish.

* Spring onion and coriander are to be split across other dishes so please read each recipe carefully. 


1. Make the carrot pickle 

Always read the recipe in full before you begin. Peel and cut the carrot into matchstick size pieces. In a saucepan, add one part sugar, one part vinegar and one part water, making sure there is enough liquid to cover the carrots. Bring to a boil then immediately remove from heat. Add the carrot and set aside to pickle for at least 10 minutes while you prepare the remaining ingredients. 

2. Prepare the remaining ingredients 

Wash the vegetables. Bring a saucepan of water to the boil. Thinly slice the cucumber, capsicum, avocado and 1 spring onion* per 2 people. Trim the ends of the beans. Cut the beans in half lengthwise (optional). Pick some of the coriander leaves*. 

3. Blanch the beans 

Prepare a bowl of iced water. Add the beans to the boiling water for 1 minute. Remove with a slotted spoon or tongs and immediately place in the iced water to cool down. Keep the water on a gentle boil. 

4. Boil the eggs (optional) 

If you would like to add eggs to this dish, slowly lower the eggs into the boiling water and cook for 6 minutes to achieve a soft yolk. Remove and immediately place into the iced water. Once cool enough to handle, peel the eggs. Keep the water boiling. If required, add more water. 

5. Cook the noodles 

Add the soba noodles to the boiling water and cook for 3 minutes or until soft. Strain and wash the noodles under cold water. 

6. Combine the ingredients 

Combine the soba noodles, green beans, capsicum, cucumber, spring onion, coriander, carrot pickle (strained) and the ginger and soy dressing. 

7. To serve 

Divide the soba noodle salad between serving plates. Top with the avocado, sesame seeds* and eggs (optional).