Description
This Japanese-inspired noodle bowl features tangly soba noodles, crunchy cucumbers, and a ginger-lime sesame sauce with a hint of chili heat, perfect for a simple summer meal.
Ingredients
Scale
- 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
Instructions
- Cook the soba noodles according to the package instructions. Once cooked, rinse them well under cold water to stop the cooking process and drain thoroughly.
- In a large bowl, combine the cooked soba noodles, diced scallions, sliced cucumbers, grated ginger, and chopped red chili.
- Drizzle the sesame oil and lime juice over the noodle mixture. Toss everything together until well combined.
- Season with salt to taste and toss again to ensure even distribution of flavors.
- Serve immediately, with an additional squeeze of fresh lime juice if desired.
Notes
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 if desired. This dish is best served fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3
- Sodium: 200
- Fat: 6
- Carbohydrates: 45
- Fiber: 4
- Protein: 8
- Cholesterol: 0