Description
Chilled soba noodles tossed with a savory-sweet sesame ginger dressing, topped with crunchy cucumbers and fresh herbs. A perfect refreshing summer meal.
Ingredients
Scale
- 8 ounces dried soba noodles or spaghetti
- 1/4 cup toasted sesame oil
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 1 tablespoon maple syrup or honey
- 1 clove garlic, minced
- 1 teaspoon chili garlic sauce (optional)
- 2 Persian cucumbers, thinly sliced
- 1/4 cup chopped fresh cilantro
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds
Instructions
- 1. Bring a large pot of water to a boil. Cook the soba noodles according to package directions until tender. Drain and rinse under cold water until cooled. Drain well.
- 2. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, ginger, maple syrup, garlic, and chili garlic sauce (if using) until smooth.
- 3. In a large bowl, toss the cooled noodles with the dressing until evenly coated.
- 4. Add the sliced cucumbers, cilantro, and green onions. Toss gently to combine.
- 5. Divide among serving bowls and sprinkle with sesame seeds. Serve immediately or refrigerate until ready to serve.
Notes
For a gluten-free version, use 100% buckwheat soba noodles. This dish can be made ahead and stored in the refrigerator for up to 2 days. Add a splash of rice vinegar before serving if noodles seem dry.
Nutrition
- Calories: 320
- Sugar: 6g
- Fat: 14g
- Carbohydrates: 42g
- Protein: 8g