Chinese Buckwheat Noodle Salad (凉拌荞麦面, Cold Soba)

Ingredients

• 2 bundles dried soba noodle
• Oil spray
• 2 eggs (, beaten with a pinch of salt )
• 3 tablespoons light soy sauce
• 2 tablespoons Chinkiang vinegar
• 1 tablespoon Chinese chili oil ((including some chili flakes))
• 1 tablespoon honey
• 1 clove garlic (, grated)
• 1 teaspoon ginger (, grated )
• 4 sliced uncured ham (, thinly sliced )
• 1 scallion (, thinly sliced)
• 1 Persian cucumber (, julienned )
• 1/2 cup cherry tomatoes (, halved )

Steps

1. 1

   Bring a large pot of water to a boil. Cook the soba noodles according to the package instructions until al dente. Drain and rinse with cold running water to stop the cooking. Drain thoroughly, then transfer to a large bowl.

2. 2

   Lightly spray (or drizzle) a large nonstick skillet with oil, then use a paper towel to wipe it into a very thin layer. Heat over medium heat until hot, about 20 seconds. Pour in the beaten eggs and immediately swirl the skillet to spread them into a thin, even layer. Cook until the eggs are mostly set, 1 to 2 minutes. Turn off the heat.

3. 3

   Use a spatula to gently loosen the egg, then fold it over 2 to 3 times and transfer it to a cutting board. Let cool until easy to handle, then slice into strips about 1/4” (1/2 cm) wide.

4. 4

   Whisk together the soy sauce, Chinkiang vinegar, chili oil, honey, ginger, and garlic in a medium bowl.

5. 5

   Add 2/3 of the soy dressing to the noodle bowl. Toss to mix well. Transfer to individual bowls and garnish with sliced ham, egg, cucumber, cherry tomatoes and scallions. Serve as a main dish.