• Half a cos (romaine) lettuce, washed & spun, cut chiffonade (cut into 1cm ribbons)
  • 200g dry soba noodles
  • 2 sheets nori (sushi nori)
  • 100g bean shoots, rinsed
  • 1 carrot, peeled, and shaved into ribbons using vegetable peeler
  • 100g peanuts, roasted

Dressing ingredients

  • 100ml Japanese mayonnaise
  • 50ml Japanese toasted sesame dressing
  • 40ml soy sauce
  • 2 teaspoons sugar
  • 2 teaspoons lemon juice

Author of this recipe

Christopher Howe

Christopher Howe

Chef / restaurant

After 15 years as a professional advertising photographer, Chef Caterer & Patissier Christopher Howe completed his Chef apprenticeship with Mercato Restaurant in Daylesford, Australia,... Read more

The cos lettuce in this salad carries the dressing well, holding its structure and crunch.  It is a filling salad that can be enjoyed either as a meal or a side. 

Total votes: 662


Boil soba noodles for approximately 3 minutes until al dente then refresh immediately in cold water (to stop them cooking).  Strain and refrigerate.
Julienne nori sheets (cut into match sticks). 


  • Combine the mayonnaise and the toasted sesame dressing.
  • Separately whisk the soy, sugar, & lemon juice until sugar dissolves.

To assemble

  • Dress the noodles with the soy, sugar & lemon mixture.  
  • Pile noodles on a flat serving plate.  
  • In a mixing bowl, combine lettuce, bean shoots, and the carrot ribbons with the mayonnaise dressing.  Mix by hand until all ingredients are well coated.  Pile on top of the noodles.  
  • Top with nori and scattered peanuts.

Tips from the author

This salad is best served chilled.

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