Cold Kim Chi Cucumber Soba Noodle Salad is light and refreshing.
|Cold Kim Chi Cucumber Soba Noodle Salad|
With the weather so hot lately, I’ve been craving Asian cold noodles. Two of my favorite cold noodle dishes are Kim Chi Cucumber Soba Noodle Salad and Cold Sesame Noodles. Recently, I made homemade Kim Chi with Napa Cabbage from my CSA Box, and still had some left. I also got lots of farm fresh cucumbers in my most recent CSA Box — perfect for making some Kim Chi Cucumber Soba Noodle Salad.
I was out of town once again for pick-up of my CSA Box (attending college orientation with my oldest son – can’t believe how fast this summer is flying by!), but fortunately, one of my friends was kind enough to pick up my box. This past week’s CSA Box #6 featured Jersey Wakefield cabbage, fresh salad greens, baby spinach, tomatoes, broccoli, purplette onions, German White hard neck garlic, zucchini, cucumbers and a sprig of dill.
So what did I make with all these wonderful fresh vegetables? As soon as I got back in town from my son’s college orientation, I threw together a Whole Wheat Israeli Couscous Salad with Baby Spinach, Pinenuts, Dried Cranberries and Grated Ricotta Salata for a baseball tailgate lunch, similar to one of my favorite pasta salads at a local deli. I also made Baked Portobello Mushroom Fries using some of the fresh garlic, and this Cold Kim Chi Cucumber Soba Noodle Salad. I will also be making more Korean Spicy Cucumber Salad “Banchan” and a Cucumber Dill Salad with the rest of the cucumbers and the dill sprig. As for the head of Jersey Wakefield cabbage, an heirloom cabbage, I will either make a summer slaw or Szechuan Pickled Cabbage. And I will also be making Sauteed Broccoli with Red Bell Pepper.
Cold Kimchi Cucumber Soba Noodle Salad
For a vegetarian/vegan version, make sure the Kim Chi doesn’t include fish sauce in the ingredients. My homemade Kim Chi was vegan. For a gluten-free version, use gluten-free soy sauce and 100% buckwheat noodles or other gluten-free pasta.
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice wine vinegar
- 1 teaspoon organic sugar
- 1 clove garlic, minced
- 1 scallion, minced
- 2 bunches soba noodles, cooked al dente
- 1/2 cup Kim Chi, chopped
- 1/2 cup cucumber, shredded
- toasted sesame seeds, for garnish
- In a small bowl, make noodle dressing by combining soy sauce, sesame oil, vinegar, sugar, garlic and scallion.
- Drizzle dressing over cooked soba noodles to taste.
- Add Kim Chi and cucumber, and toss.
- Sprinkle with sesame seeds.
More Soba Noodle Salads:
Zucchini Soba Salad, Andrea Meyers
Soba Noodle Salad, Simply Recipes
Cold Soba Noodle Salad, Guilty Kitchen
Ottolenghi Soba Noodles with Aubergine and Mango, 101 Cookbooks
Cold Soba Noodle Salad with Cucumber and Shitake, Food and Wine