• 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
Total votes: 141

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. 


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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