Cold Soba Noodle Salad
This is a quick lunch that hinges on the temperature of the noodles. The contrast between the cold, earthy buckwheat and a bright, acidic dressing makes it a staple for hot afternoons.
Master the rinse
The noodles must be scrubbed under cold running water to remove excess surface starch. If you skip this, they will stick together and lose their texture.
- large pot
- fine-mesh colander
- mixing bowl
- whisk
What goes in.
- 8 ozdried soba noodles
- 3 tbspsoy sauce
- 2 tbsprice vinegar
- 1 tbsptoasted sesame oil
- 1 tspfresh ginger, grated
- 1 cupcucumber, julienned
- 1/4 cupscallions, sliced thin
- 1 tbsptoasted sesame seeds
Stop the cook
After the noodles are tender, move them directly from the boiling water into a colander under running cold water. Use your hands to rub the noodles against each other to strip away the starch.
The method.
Boil the water
Bring a large pot of unsalted water to a boil. Add the soba noodles and cook according to the package, usually 4 to 5 minutes.
Shock the noodles
Drain the noodles into a colander and immediately run cold water over them. Keep rinsing and tossing with your hands until the noodles are completely cool and no longer feel slimy.
Mix the dressing
In a bowl, whisk the soy sauce, rice vinegar, sesame oil, and grated ginger until combined.
Assemble
Add the rinsed noodles to the dressing and toss thoroughly to coat. Fold in the julienned cucumbers and sliced scallions.
Garnish
Divide into bowls and top with a generous sprinkle of toasted sesame seeds.
Other turns to take.
Protein-heavy
Add thinly sliced seared tofu or poached shredded chicken breast to the bowl.
Spicy
Whisk half a teaspoon of chili oil or a dab of sambal into the dressing.
When it doesn't go to plan.
Do not add salt to the boiling water, as soba noodles are naturally seasoned with salt during manufacturing.
If the noodles sit too long and stick, a quick rinse under cold water will loosen them up again.
Use an English cucumber if you have one, as they have fewer seeds and less moisture.
The ones that keep coming up.
Can I use buckwheat flour noodles?
Yes, just ensure the package explicitly says soba or buckwheat. Avoid noodles that contain mostly wheat flour.
How long does this keep in the fridge?
It is best eaten immediately. The noodles tend to absorb the dressing and soften if kept in the refrigerator for more than a few hours.
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