soba noodle salad

place two itsu soba'noodle bunches into a pan of boiling water and simmer for 5 minutes. when cooked, wash in cold water until the noodles are cold and leave to drain in a sieve.

slice the carrot, radish and cucumber into thin matchstick size pieces. chop the spring onion into rounds

in a small bowl, whisk the sugar, olive oil and vinegar into the itsu traditional miso'easy

mix the vegetables through the noodles and top with the dressing and seeds