Beef Soba Noodles with Green Beans

Soba noodles, made from buckwheat flour, have been a staple of Japanese cuisine since the Edo period, prized for their nutty flavour and firm texture.

Traditionally served chilled with dipping sauce or in hot broth, soba represents longevity and is often eaten during New Year celebrations. This contemporary recipe reflects modern Japanese fusion cooking, where Western techniques - such as pan-searing a premium cut of beef to specific temperatures - meet classical Japanese ingredients.

The result honours the clean, balanced principles of Japanese gastronomy whilst incorporating the protein-rich satisfaction of a Western-style main course. The dressing, incorporating rice vinegar and mirin, draws from the agrodolce traditions that bridge Chinese and Japanese culinary heritage, creating a light yet deeply savoury coating that complements the earthy buckwheat without overwhelming it. ■

See the full recipe for Beef Soba Noodles with Green Beans