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.
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
Instructions
- 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.
- 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.
- Toss the cucumber slices and scallions with the soba noodles. And tamari, rice vinegar, and ponzu and toss again. Taste and adjust seasonings.
- Top with sliced avocado and sesame seeds. Serve cold.
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