I can call it a summer dish because it’s the last day of August. But seriously, it’s hotter than heck down here in Alabama (oh by the way, I live in Alabama now). Eating some cold noodles overlooking Mobile Bay is my idea of a good time. Not only that, this literally takes 5 minutes to make.
- In keeping with my low waste lifestyle, I like to save my extra broth? sauce? juice? from these noodles and use it for soba noodle lunch the next day! Instead of pouring it down the drain. Work smarter, not harder my friends.
- The only thing that would make the better is a ton of green onions, but alas I had none at this time.
- You don’t have to use soba noodles specifically, but they have a particular texture and taste that is really delish eaten cold.
- I would say of all the things in the sauce list, the mirin is the least important, but I would try to get everything else.
- I saw on tiktok a guy blended his soba juice? dressing? with ice cubes to make it extra cold and I tired it and loved it. It’s not entirely necessary, you can just put ice cubes in it. Or you don’t even really have to do that if you don’t want to.
- The toppings for this range across all veggies that you enjoy. Pick your favs.
- Okay ’nuff talk
Prep Time: like a minute
Cook Time: 2 minutes maybe
Total Time: 5 minutes
Makes 1-2 servings
- 1 bundle of soba noodles
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 1/2 tsp fish sauce
- 1/2 tsp mirin
- 1/2 tsp ginger
- ice cubes
- sesame seeds
- chili oil
- Cook da noodles. It typically only takes about 2 minutes. Once cooked, drain into a colander and run under cold water to stop the cooking process and to cool them down.
- In a blender, place all your saucy ingredients including the ice cubes. Blendy blendy until you get a delicious slush.
- Put noodles in a bowl, pour over the slush, and add cucumber, sesame seeds, and chili oil.
I love simple recipes. I hope you guys give this one a try!