Chilled Soba Noodle Salad
Cold buckwheat noodles tossed with crisp vegetables and a tangy soy-ginger dressing. Ready in 20 minutes — perfect for a light lunch or side dish.
- Total time
- 20 min
- Servings
- 2
- Calories
- 310
- Protein
- 11g
Ingredients
- 6 oz soba noodles
- 1 medium cucumber
- 1 medium carrot
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, minced
Instructions
- 1
Fill a large pot with water and bring to a rolling boil over high heat, about 8 minutes — you'll see large bubbles breaking the surface rapidly.
- 2
While the water heats, place the cucumber on a cutting board. Slice it lengthwise from the narrow tip to the opposite end into four long planks, then stack the planks and slice crosswise into thin matchsticks about 1/8-inch wide.
- 3
Hold the carrot at a slight angle and slice it lengthwise into thin planks, about 1/8-inch thick. Stack the planks and slice them lengthwise into thin matchsticks the same width as the cucumber. Set both vegetables on a plate.
- 4
In a small bowl, pour in 3 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of minced fresh ginger. Stir with a small spoon until the ginger is evenly distributed throughout the liquid.
- 5
Add the soba noodles to the boiling water and stir once with a wooden spoon to separate them. Cook uncovered until a noodle is soft but still slightly chewy when you bite it, about 4 minutes.
- 6
Pour the noodles into a colander (strainer) and rinse under cold running water for 30 seconds, stirring gently with your fingers to cool them completely.
- 7
Transfer the cooled noodles to a large serving bowl. Pour the soy-ginger dressing over the noodles and toss with two large spoons until every noodle is coated.
- 8
Scatter the cucumber and carrot matchsticks across the top of the noodles in a thin, even layer, covering the surface.
- 9
Serve immediately while the noodles are still cool, or cover and refrigerate for up to 4 hours before serving.
Tools you’ll need
- large pot (3-quart or larger)
- wooden spoon or pasta fork
- colander (strainer)
- small cutting board
- chef's knife (8-inch)
- small bowl
- small spoon
- large serving bowl
- two large spoons for tossing
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