Crunchy cucumbers are coated with the noodles in a ginger and lime sesame sauce with a touch of chili pepper heat. A perfect, simple summer dish.
By Jill Nammar
Real soba noodles are made with buckwheat flour. They’re much less caloric than regular pasta. They contain important vitamins, minerals and protein. They’re satisfying too. Give them a go the next time you’re in the mood for pasta.
Today’s recipe is a Japanese-inspired noodle bowl. Tangly soba noodles, crunchy cucumbers, warm sesame oil, fresh lime juice and perky ginger are all here. There’s a bit of heat from a chili pepper if you’re in the mood. The ingredients are tossed together in one bowl. Easy and quick! Win-win!
- 8 ounces of soba noodles
- 1 bunch of scallions, diced (about 4-5)
- 5-6 small cucumbers, sliced into thin half moon shapes. I use Persian cucumbers.
- 1-inch piece of ginger, peeled and grated
- 1 red chili pepper, diced. You can also use a dash of sriracha sauce. (optional)
- A handful of fresh Thai basil, regular basil or mint, chopped or torn (optional)
- 1-2 tablespoons of regular or lower sodium soy sauce or to your taste
- 2 teaspoons of sesame oil or to your taste
- 2 tablespoons of sesame seeds
- lime wedges from one or two juicy limes
- Cook the soba noodles according to the package instructions, rinse them well in cold water and drain well. Toss the noodles with all the other ingredients. Serve with a squeeze or two of fresh lime juice
Small cucumbers work best here. If you can only find large ones, peel and seed them.
Toasting the sesame seeds in a dry skillet will bring out their flavor.
Be careful not to overcook the noodles, they cook very quickly.
Enjoy this noodle bowl with sliced avocado or steamed edamame on the side. It's also great served with chicken, tofu or salmon.