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
Units
Scale
- 8 oz (225 g) 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 tbsp (15-30 ml) of regular or lower sodium soy sauce or to your taste
- 2 tsp (10 ml) of sesame oil or to your taste
- 2 tbsp (30 ml) 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: Side Dish
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3
- Sodium: 200
- Fat: 6
- Carbohydrates: 45
- Fiber: 4
- Protein: 8
- Cholesterol: 0