Cucumber Soba Noodles with Sweet Chili Soy Dressing
A cold Japanese soba noodle dish tossed with julienned cucumber and a sweet, spicy soy dressing lifted with Korean chili powder.
Ingredients
| 1 (170g) | large chilled Lebanese cucumber | |
| 2 bundles (180g) | soba noodles | |
| 3 Tbsp | 45 ml | soy sauce |
| 2 Tbsp | 30 ml | raw sugar |
| 1 Tbsp | 15 ml | Korean chili powder |
| 1 Tbsp | 15 ml | white vinegar |
| 1 Tbsp | 15 ml | toasted sesame seeds |
| 1 tsp | 5 ml | minced garlic |
| 1 | hard boiled egg, halved (optional) |
Instructions
- Make the sweet chili soy dressing by mixing the soy sauce, raw sugar, Korean chili powder, white vinegar, toasted sesame seeds and minced garlic in a small bowl.
- Rinse the cucumber thoroughly (you can keep the skin on for visual appeal or peel it). Remove the seeds and thinly slice the cucumber into matchsticks (a julienne peeler or spiralizer works well).
- Cook the soba noodles in rapidly boiling water until al dente (follow package directions). Drain and cool under cold running water for about 1 minute, stirring with tongs or your hands. Drain well.
- Combine the noodles, cucumber and dressing in a large mixing bowl and mix well with your hands (wear a food-handling glove). Serve in a pasta or noodle bowl, optionally topped with a halved hard-boiled egg. Alternatively, serve the components separately so guests can mix their own, using about 2 Tbsp dressing per person.
Notes: 1 Tbsp = 15 ml. If you work fast you can cook the noodles first and prepare the sauce and cucumber while they boil, finishing in under 10 minutes; otherwise follow the steps above to avoid overcooking. Mix the noodles, cucumber and dressing only when about to eat, or the noodles will absorb the sauce and taste drier.