The perfect meal for hot summer days – cold cucumber soba noodles with a sweet chile sauce. Made with nutty buckwheat soba noodles with a super flavorful sweet chile and ginger sauce, quick-pickled cucumbers, and green onions.
- 1/4 cup fresh squeezed lemon juice
- 2 tablespoons minced shallot
- 1 - 2 spicy red chiles such as Bird's Eye or Fresno, seeded and minced
- 2 tablespoons grated ginger (from about a 3-inch section of ginger)
- 2 tablespoons brown sugar
- 1 tablespoon rice wine vinegar
- 1 tablespoon fish sauce (I like Red Boat)
- 1/2 teaspoon toasted sesame oil
- 2 cups sliced cucumbers
- Sea salt
- 1 tablespoon rice wine vinegar
- 10 ounces buckwheat noodles, cooked to al dente and rinsed in cold water
- 4 green onions, ends trimmed and thinly sliced
- 1/4 cup cilantro leaves
- 2 tablespoons lightly toasted sesame seeds
-
To make the sauce, combine the lemon juice, shallots, ginger, and chiles in a small bowl. Set aside for 10 minutes while you prep the other ingredients. To finish the sauce, whisk in the sugar, rice wine vinegar, fish sauce, and toasted sesame oil.
-
Toss the cucumbers with 1/2 teaspoon sea salt and 1 tablespoon rice wine vinegar and set aside.
-
In a large bowl, toss buckwheat noodles with almost all of the sauce until well combined. Spoon into serving bowls, top with cucumbers, green onions, and cilantro. Finish with a final drizzle of sauce and sesame seeds.
-
If you plan to serve and eat the noodles all at once, feel free to toss all the ingredients together just before serving. Otherwise, keep the cucumbers and noodles seperate until just before you serve.
-
Noodles will keep well in the fridge for two days.