Lime and Sesame Soba Noodles
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.
  • 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
To Serve
  • lime wedges from one or two juicy limes
  1. 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
I kept this recipe on the very light side, using a minimal amount of sesame oil. Feel free to add more sesame oil, but be careful because it's intense. You can also stir in another neutral tasting oil to your taste.

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.
Recipe by Honest Cooking at