Spicy Cold Soba Noodles is a dish layered with flavor – hot, bitter and sweet. It also takes less than 15 minutes from stovetop to table. On busy nights when the last thing you want to do is stand in the kitchen, I call that a win.
The dressing from the soba noodles is as easy as pie. Actually, let me rephrase that because pie isn’t easy. Have you tried to make all butter piecrust in 100 degree heat? Exactly. This dressing is as easy as one, two, three.
You can find the ingredients in the Asian food section of your local grocery store. Soy sauce, rice vinegar, toasted sesame oil, tahini and minced ginger come together to create a tangy sensation for your taste buds. I also threw in a couple swathes of chili paste but adjust the heat level to suit your preference. Chugging a gallon of milk to tame the inferno in your mouth is no bueno.
Top the soba noodles with crushed peanuts, black sesame seeds and thinly sliced cucumber if you so please. Here’s how to make Spicy Cold Soba Noodles:
2 bundles of soba noodles
1/8 cup soy sauce
3 tablespoons toasted sesame oil
1-½ tablespoons rice vinegar
1 teaspoon fresh minced ginger
1 tablespoon tahini
1 teaspoon sweet ginger garlic seasoning (optional)
Sliced cucumber (optional)
- Cook the soba noodles according to directions on the back of the package and rinse thoroughly in cold water. Drain well.
- Whisk together the dressing ingredients, taste and season accordantly.
- Pour on top of the soba noodles and toss to mix. Serve.
Planning on making this recipe? Tag your photos #allgoodhealth!