Description
A refreshing and spicy cucumber noodle salad with soba noodles, perfect for a quick meal.
Ingredients
Scale
- 1 bundle (4.75 oz or 90 g) soba noodles, fresh preferred
- 1/2 cup frozen shelled edamame (optional)
- 2 persian cucumbers or mini cucumbers, thinly mandolin (about 120 g)
- 1/4 cup cilantro, finely chopped
- 3 scallions, thinly sliced on a bias
- 1/4 cup roasted cashews or roasted peanuts, roughly chopped (optional)
- Toasted sesame seeds for garnish
- 2 tsp sesame oil
- 2 tsp soy sauce
- 2 tsp lime juice
- 2 tsp chili crisp
- 1 tsp honey (sub with maple syrup if vegan)
- 1 tsp white miso paste
Instructions
- Prep the Cucumbers: Start by slicing the cucumbers as thin as you can using a mandoline. Aim for paper-thin slices to achieve a nice crunch in every bite. If the slices are too thick, they may not absorb the flavors as intended.
- Cook the Soba Noodles: Boil the soba noodles until they reach a chewy texture. Monitor them closely to prevent mushiness, which is essential for the dish. Once cooked, rinse them in cold water to separate and cool them down.
- Mix the Dressing: In a small bowl, whisk together chili crisp, soy sauce, and other seasoning ingredients. As you blend, take a moment to appreciate the aroma of the spices. Taste and adjust the seasoning if necessary.
- Toss It All Together: In a large bowl, combine the chilled noodles, sliced cucumbers, and the prepared dressing. Toss thoroughly until all ingredients are well-coated and glossy. If the salad seems too salty after adding the dressing, add extra cucumbers or a splash of water to lighten the flavor.
- Top with Extras: Finally, sprinkle your preferred toppings such as sesame seeds or sliced green onions. Use just enough to add a crunch without overwhelming the cucumber and noodle flavors.
Notes
- Storage Tips: Best enjoyed fresh, but can be stored in the fridge for up to 24 hours in an airtight container.
- Expert Tips: For thin cucumber slices, a mandoline is ideal for maximizing crunch.
- If the noodles stick post-boiling, rinsing them under cold water separates and cools them effectively.
- If the salad is too salty from the dressing, additional cucumber slices or a splash of water will help balance the flavor.
- Start with a smaller amount of chili crisp if the spice level is a concern, adjusting to taste later.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg