I absolutely adore this soba noodle recipe because it’s a quick and refreshing dish that perfectly blends savory and tangy flavors, making it an ideal meal for any time of day. Plus, the textures of the cool noodles and crisp cucumber with the nutty sesame seeds are so satisfying, and it never fails to impress with its simplicity and deliciousness!
Preparing cold soba noodles for a meal that is both tasty and healthy isn’t hard at all. The heart-healthy buckwheat base of the soba means you’re eating a good-for-you grain, and soba is so versatile that you can dress it up or down per your dietary whims.
In the soba I had for lunch today, a perfectly savory dressing of soy sauce, mirin, rice vinegar, and sesame oil mingled with the noodles to create a complex burst of flavor.
Ingredients
Soba Noodles:
Composed of buckwheat, they are high in protein and fiber, delivering a flavor that is nutty.
Soy Sauce:
Delivers a depth of savory umami with few calories, but it’s loaded with sodium.
Mirin:
A gentle and sweet depth is added by a Japanese sake, a rice wine, to the dish.
Rice Vinegar:
A mild, tangy acidity adds balance to the dish.
Sesame Oil:
Provides an abundant, toasty fragrance and cardioprotective lipids.
Ingredient Quantities
- 8 ounces soba noodles
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds, toasted
- 2 green onions, thinly sliced
- 1 small cucumber, julienned
- Optional: a sprinkle of shichimi togarashi (Japanese seven spice) for garnish
Instructions
1. Prepare the soba noodles according to the package directions. Once they are finished cooking, drain the noodles and rinse them well under cold running water to remove excess starch and to stop the cooking process so that they do not become mushy.
2. Combine the soy sauce, mirin, rice vinegar, sugar, and sesame oil in a small bowl, and whisk until dissolved.
3. In a large bowl, combine the soba noodles, which have been cooked and cooled, with the dressing, ensuring the sufficient coating of the noodles.
4. In the bowl, add the toasted sesame seeds, and toss with dressed noodles.
5. Combine the thinly sliced green onions and julienned cucumber with the noodles, mixing carefully to combine.
6. If needed, adjust the seasoning, adding more soy sauce for saltiness or vinegar for tanginess to suit your taste.
7. Enclose the bowl and refrigerate the noodles for at least 15 minutes so that the flavors can meld.
8. Prior to serving, give the soba noodles a hurried toss in order to redistribute the dressing and toppings throughout the dish.
9. Split the noodles into individual servings, placing them in plates or bowls; they can be large, medium, or small depending on the serving size you desire.
10. For an added kick, you can optionally sprinkle some shichimi togarashi on your cold soba noodles and enjoy!
Equipment Needed
1. Pot (for cooking soba noodles)
2. Colander (for draining and rinsing noodles)
3. Small bowl (for mixing dressing)
4. Whisk (for mixing dressing)
5. Large bowl (for combining noodles and ingredients)
6. Measuring spoons
7. Knife (for slicing green onions and cucumber)
8. Cutting board
9. Plastic wrap or lid (for covering bowl during refrigeration)
10. Serving plates or bowls
FAQ
- Can I use another type of noodle instead of soba?Of course, you can replace it with other types of noodles, like whole wheat spaghetti or rice noodles, but remember, the flavor and texture will not be the same.
- Is it necessary to toast the sesame seeds?The enhancing aspect of flavor in a dish is achieved by toasting. Yet, if you’re pressed for time, it’s perfectly fine to skip this step.
- What’s a good substitute for mirin?If mirin isn’t available, combine sake with sugar or rice wine and a dash of sugar for a reasonable substitute.
- Can this dish be made in advance?The noodles can be prepared a day ahead. Just mix in a little sesame oil to keep them from sticking, and store them in the fridge.
- How can I make this dish gluten-free?Substitute gluten-free soba noodles and tamari for soy sauce to keep this dish gluten-free.
- What can I add for extra protein?To make it a complete meal, you can add grilled chicken, tofu, or shrimp.
- Is there a non-spicy alternative to shichimi togarashi?You can just leave it out, or you can use crushed nori or cilantro, which gives it a completely different flavor profile.
Substitutions and Variations
For the soy sauce: Use tamari for a gluten-free substitute or coconut aminos if you prefer a soy-free alternative.
To replace mirin: Use a dry sherry and a pinch of sugar or a white cooking wine with a dash of sugar.
Substitute with these alternatives for rice vinegar: apple cider vinegar; white wine vinegar.
To sweeten, use honey or agave syrup instead of sugar.
To replace the sesame oil: Use toasted peanut oil, or substitute a neutral oil such as canola. This will require a drop of additional toasted sesame seeds to maintain flavor equivalence.
Pro Tips
1. Chill the Noodles Thoroughly: After rinsing, let the soba noodles sit in an ice bath for a few minutes to ensure they are thoroughly chilled. This will enhance the texture and prevent them from becoming sticky.
2. Enhance the Dressing: Consider adding a touch of grated ginger or garlic to the dressing for an extra layer of flavor. Fresh ginger will add a nice zing, while garlic can give a bit of depth.
3. Prepare Ingredients in Advance: Toast the sesame seeds and julienne the cucumber ahead of time. This will help streamline the assembly process and allow the ingredients to be ready for quick mixing.
4. Adjust the Heat Level: If you enjoy a bit of spice, mix a small amount of wasabi or a pinch of chili flakes into the dressing for a subtle heat that compliments the soba noodles well.
5. Garnish Just Before Serving: Sprinkle the shichimi togarashi or any preferred garnish just before serving to ensure the spices remain vibrant and aromatic, giving the dish a fresh and lively flavor.
Cold Soba Noodles Recipe
My favorite Cold Soba Noodles Recipe
Equipment Needed:
1. Pot (for cooking soba noodles)
2. Colander (for draining and rinsing noodles)
3. Small bowl (for mixing dressing)
4. Whisk (for mixing dressing)
5. Large bowl (for combining noodles and ingredients)
6. Measuring spoons
7. Knife (for slicing green onions and cucumber)
8. Cutting board
9. Plastic wrap or lid (for covering bowl during refrigeration)
10. Serving plates or bowls
Ingredients:
- 8 ounces soba noodles
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds, toasted
- 2 green onions, thinly sliced
- 1 small cucumber, julienned
- Optional: a sprinkle of shichimi togarashi (Japanese seven spice) for garnish
Instructions:
1. Prepare the soba noodles according to the package directions. Once they are finished cooking, drain the noodles and rinse them well under cold running water to remove excess starch and to stop the cooking process so that they do not become mushy.
2. Combine the soy sauce, mirin, rice vinegar, sugar, and sesame oil in a small bowl, and whisk until dissolved.
3. In a large bowl, combine the soba noodles, which have been cooked and cooled, with the dressing, ensuring the sufficient coating of the noodles.
4. In the bowl, add the toasted sesame seeds, and toss with dressed noodles.
5. Combine the thinly sliced green onions and julienned cucumber with the noodles, mixing carefully to combine.
6. If needed, adjust the seasoning, adding more soy sauce for saltiness or vinegar for tanginess to suit your taste.
7. Enclose the bowl and refrigerate the noodles for at least 15 minutes so that the flavors can meld.
8. Prior to serving, give the soba noodles a hurried toss in order to redistribute the dressing and toppings throughout the dish.
9. Split the noodles into individual servings, placing them in plates or bowls; they can be large, medium, or small depending on the serving size you desire.
10. For an added kick, you can optionally sprinkle some shichimi togarashi on your cold soba noodles and enjoy!
