There’s nothing better than cold soba noodles in 90 degree weather! Soba noodles are made from buckwheat flour, a whole grain, naturally high in fiber and protein.
Here’s one of my favorite Korean recipes for soba noodles. It’s soba noodles, topped with cold cucumber salad and kimchi.
I serve it with a couple of Banchan (I’ll be talking about this in my next post), the little side dishes integral to an authentic Korean meal.
Korean Spicy Soba Noodles
(adapted from Dok Suni, Recipes From My Mother’s Korean Kitchen by Jenny Kwak)
1 English seedless cucumber, julienned
1 cup kimchi, chopped
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
2 garlic cloves, minced
1 tablespoon rice wine vinegar
1 tablespoon organic sugar
3 bunches dried soba noodles (they come tied in bunches), cooked al dente, rinsed in cold water, drained
minced scallions and toasted sesame seeds for garnish
Toss all ingredients together, except soba noodles. Put cold soba noodles in bowl half filled with ice. Top with cucumber kimchi mixture. Sprinkle with scallions and sesame seeds.
More Cold Noodle Recipes:
Just Hungry’s Basic Cold Soba Noodles with Dipping Sauce