Step 1

Bring a large pot of salted water to a boil over high heat and cook the soba noodles until al dente. Drain and rinse with cold water; set aside.

Step 2

Whisk together the soy sauce, sesame oil, rice vinegar and Sriracha together in a non-reactive bowl. Toss in the soba then gently fold in half of the watercress, scallions and cucumber to coat. Divide into 4 bowls.

Step 3

Garnish each bowl with remaining watercress, scallions, cucumber and the cilantro, sesame seeds and half a lime for each bowl. Serve immediately and encourage diners to squeeze the lime over the salad before eating.