Nutty soba noodles are as versatile as they are nutritious. Made of buckwheat flour, they can be eaten Japanese-style ― dunked in a soy dipping sauce with grated daikon radish and fiery wasabi ― or tossed with any combination of meat, seafood, and vegetables to make a satisfying cold noodle salad.
If you like, you can cook the soba and mix the dressing a day ahead of time and keep it in the refrigerator. When you're ready to eat, toss the noodles with a few of the options listed at right for an impromptu and well-balanced lunch. We especially liked two combinations: chicken with spinach, orange segments, and green onions; and shrimp with snow peas, Napa cabbage, and red bell peppers.