This cooling and nutrient-dense dish is perfect for warm evenings that require as little cooking as possible. Nutty and delicious soba noodles come alive with a spiced cucumber pickle, crunchy vegetables and sesame dressing for a fresh and healthy summer salad.
Trim and slice cucumber into long wedges. Remove seeds from chilli and finely chop. Place cucumber, chilli, sesame seeds, 60ml (1/4 cup) rice wine vinegar, 1/2 teaspoon sugar and 1/4 teaspoon sea salt in a bowl and toss well to coat. Set aside until ready to serve.
Cook soba noodles in a large saucepan of boiling water for 4 minutes or until al dente. Drain into a colander and rinse well under cold water until chilled. Set aside.
Trim and thinly slice snow peas into matchsticks. Quarter radishes. Thickly slice spring onions.
Place sesame oil, 60ml (1/4 cup) soy sauce, remaining 20ml (1 tablespoon) rice wine vinegar and remaining 1 teaspoon sugar in a bowl large enough to fit the noodles and stir to combine.
Add noodles to dressing and toss well to coat.
Divide noodles between bowls. Top with pickled cucumber, snow peas and radishes. Drizzle over a little of the cucumber pickling liquid and scatter with spring onion to serve.