Cold Sesame Soba Noodles
Easy soba noodle dish with a sweet and tangy soy-based sauce. Combined with thinly sliced summer veggies and cooked shrimps.
Equipment
- Saucepan
- Stockpot
- Strainer
- knife
- cutting board
- Serving bowl
Ingredients
- 1/4 cup light soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoon sesame oil
- 2 tablespoons coconut palm sugar or brown sugar
- 1/4 teaspoon red chili pepper flakes
- 1 teaspoon grated ginger
- 1 garlic clove, grated
- 1 bundle or 4 oz. soba noodles
- water for boiling the noodles
- 1 small cucumber, thinly sliced (about 1/4 cup)
- 1 small carrot, thinly sliced (about 1/4 cup)
- 2 small radishes, thinly sliced
- 4 oz. cooked shrimps, peeled
- 1/4 cup fresh herbs, mint, and cilantro, roughly chopped
- Option 1 fresh long red chili
Instructions
- Make the sauce. In a saucepan add soy sauce, rice vinegar, sesame oil, coconut palm sugar or brown sugar, red chili pepper flakes, grated ginger, and grated garlic. Stir until the sugar dissolved, simmer for a minute or until the sauce thickened. Set aside.
- Cook the soba noodles according to the package. Rinse with cold water to stop the cooking process. Drain and set aside.
- In a serving bowl, add the noodles, cucumber, carrot, radishes, the cooked shrimps, herbs, and fresh red long chili pepper. Toss to coat well. Served cold.
Notes
- For the sauce, if you like a peanut sauce, you can add 1 tablespoon peanut butter to the sauce and sprinkle chopped roasted peanuts before serving.
- If you can't find fresh long red chili pepper, you can use bell pepper.
- You can make soba noodle soup and add the shrimps and veggies.
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