• Yield: 4 servings 1x



For the sesame mayonnaise:

  • 1 egg
  • 2 egg yolks
  • 2 ½ Tbs  rice vinegar
  • 2 ½ Tbs soy sauce
  • 3 Tbs good mustard (I used ancient)
  • ¼ cup toasted sesame oil
  • 1 cup olive oil
  • 1 ½ cups  canola oil
  • 1 teaspoon  sriracha or similar

For the noodle salad:

  • 1/2 cup  sesame mayonnaise (recipe above)
  • 4 portions soba noodles
  • ¼ cup  canola or peanut oil
  • 2 cups  green beans (cut into pieces (you can use frozen, but defrosted))
  • 1 large shallot (thinly sliced)
  • ½ cup  thinly sliced green onion
  • Sesame seeds (to garnish)


For the sesame mayonnaise:

  1. Put egg, yolks, vinegar, soy sauce and mustard in the bowl of a food processor and process 1 minute.
  2. With the machine on the lowest speed, start adding the sesame oil in a very thin stream, followed by the olive oil in the same way. 
  3. Finally add the canola oil, gradually but you don’t need to be so careful since the mayonnaise will have emulsified by now.
  4. Add sriracha and taste. Adjust seasonings accordingly.
  5. Keep refrigerated.
  6. Makes about 2 1/2 cups.

For the noodle salad:

  1. Cook noodles in abundant salted water.
  2. Meanwhile, heat oil in a skillet and add shallots and green beans. Cook for a few minutes, until most shallots are crispy. Transfer to a paper to drain while preparing the noodles.
  3. Rinse noodles under cold water and transfer to a bowl, or to the same pot where you cooked them. Add the mayonnaise and mix. Add more if you want.
  4. Transfer to a serving platter, and top with green beans, shallots, green onions and a sprinkle of sesame seeds.