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Cold Cucumber Soba
Amy

Cold Cucumber Soba

Cold Cucumber Soba is the ultimate refreshing dish for warm days, blending silky noodles with crisp, cool cucumbers. Ready in just 20 minutes, it’s a fuss-free meal that doesn’t compromise on flavor or texture.
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Servings: 2
Cuisine: Asian cuisine
Ingredients Method

Ingredients
  

  • 4-6 ounces soba noodles
  • 1-2 tablespoons toasted sesame oil
  • 2 medium cucumbers or 1 large seedless cucumber
  • ¼ cup chopped scallions
  • 1 tablespoon tamari or soy sauce
  • 2 tablespoons rice vinegar
  • 1-2 tablespoons ponzu sauce or extra tamari & rice vinegar with a squeeze of lime
  • avocado slices
  • sesame seeds
  • optional additions: tofu or a protein of your choice
  • optional: sriracha or chile flakes

Method
 

  1. Boil the soba noodles in salty water until al dente. Blanch them for 30 seconds in a bowl of cold ice water, then drain. Return them to the (empty) bowl and gently toss with a splash of sesame oil so they won’t stick together while you finish everything else.
  2. Thinly slice the cucumbers using a julienne peeler. (you could also use a mandolin or veggie spiraler). Discard the first peel (it will be all skin) and carefully make your slices around the seeded part in the middle.
  3. Toss the cucumber slices and scallions with the soba noodles. And tamari, rice vinegar, and ponzu and toss again. Taste and adjust seasonings.
  4. Top with sliced avocado and sesame seeds. Serve cold.
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