Cold Soba Noodle Recipe
I totally need a break from barbecues. My July 4th lamb kebabs were to-die-for, but my body (or is it really my brain?) is telling me to stop my meat intake for a day or two. So I decided to make some soba noodles. Cold soba noodles to clarify, which is perfect for the summer!
Cold soba noodles are so easy to make. You won’t believe this recipe. Besides the soba noodles, you can pretty much do whatever you like to the recipe. The portion of the dipping sauce, green onions and wasabi are all up to your discretion – use as much or as little as you’d like. For example, I love green onions, so I like to chop a lot to go with my dipping sauce. That way, every time I dip my soba noodles into the sauce, I’ll get at least 6-8 green onions pieces. They really do add an extra texture to the soba noodles. Yum yum!
Enjoy your summer with this cold soba noodles recipe!
Cold Soba Noodle Recipe
Ingredients
Yield:’ 1 serving
- soba (buckwheat) noodles – any kind that you like
- 1/2 cup dipping sauce for soba (tsuyu or mentsuyu) – I use Kikkoman’s
- 2 tbsp green onions, finely chopped
- wasabi, fresh or prepared from a tube, optional
Directions
- Chop the green onions and set aside in a bowl.
- Pour dipping sauce into a cup. Refrigerate until ready to serve.
- In a pot, boil water.
- Add soba noodles. Turn heat down to medium high.
- Stir the noodles occasionally.
- Boil noodles for about 3-5 minutes, until tender. Try a strand to check for your desired tenderness.
- When done, remove from heat.
- Drain the noodles, and run it under cold water for a few minutes.
- Serve the noodles on a flat sieve, which you can buy at any Asian supermarkets.
- Mix the green onions into the dipping sauce. Stir well. Add in wasabi if you like and mix well.
- Dip the noodles into the dipping sauce.
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