cold soba noodles

This quick &amp; easy zaru soba recipe features cold soba noodles dipped in an ultra-flavorful flavorful Tsuyu sauce made with only 4 simple ingredients from your pantry! This light and refreshing meal takes just a few minutes to prepare, and truly the ultimate way to cool down on a hot summer day. 

10-Minute Zaru Soba (Cold Soba Noodles)

oz (two bundles) soba noodles (or more)

sesame seeds, shredded nori, and microgreens (optional,

(240 milliliters) dashi ((2/3 tsp of instant dashi mixed

(65 milliliters) soy sauce

(70 milliliters) mirin

tbsp (10 grams) sugar

Add dashi, soy sauce, mirin, and sugar into a saucepan and bring to a boil, stirring to ensure the sauce is well combined. Set aside to cool, or place in the fridge/freezer to speed up the process.

Cook noodles according to package instructions. Drain and rinse the noodles under ice-cold water tossing them to cool evenly, and drain them of excess water. Garnish your noodles with shredded nori, sesame seeds, and/or microgreens as desired.

Pour the dipping sauce into a small bowl and dress to your liking. Dip your noodles in the sauce and enjoy!

Try this quick, easy, and cold soba noodle recipe. It&#39;s a simple dish that is perfect for any day, but it will especially appeal to you during the hot summer months.

Cold Soba Noodles (Memil Guksu)

buckwheat noodles ((6.3 ounces), (soba noodles))

g seasoned dried seaweed ((0.4 ounces), finely crushed)

onions

sesame seeds

1.5 Tbsp soy sauce (, regular (I used kikkoman soy sauce))

Tbsp tsuyu sauce ( (Japanese soup base)

water

oil oil

tsp sugar (, raw or light brown)

cucumber (, thin sliced)

radish sprouts

egg (, boiled)

zucchini (, thin sliced & cooked)

perilla leaves (, thin sliced)

chicken breast (, poached & shredded)

tuna (, drained)

Boil the soba noodles in rolling boiling water just until tender following the package instructions. Drain and rinse in cold water to cool down. Transfer the noodles into a mixing bowl.

While the noodles are cooking, combine the sauce ingredients in a small bowl and mix them well. Set aside.

Combine the noodles with the sauce in a mixing bowl.

Transfer the noodles into a bowl. Garnish with the seaweed, green onions, and sesame seeds by sprinkling them around the bowl. Top up with your choice of other optional topping ingredients listed above. Serve.

Cold Soba Noodle Salad Recipe. Noodle Salad Bowl with Peppers, Carrots, Zucchini, Green Onion and Sesame Lime Ginger Dressing. Refreshing Summer Salad. Vegan Nutfree. Gluten-free Option, Soy-free Option

Cold Soba Noodle Salad Recipe with Sesame Lime Ginger Dressing

Juice of half a lime ((full lime if the lime is small or less juicy))

tbsp minced ginger

tsp sesame oil (,

tbsp rice vinegar

maple syrup

tsp asian chile sauce

noodles

red bell pepper

carrots

green onions (.green parts chopped, divided)

zucchini or cucumber thinly sliced

Sesame seeds (, green onion, cilantro/mint (optional), crushed roasted peanuts/cashews(optional) for garnish)

Mix the dressing ingredients in a bowl. Taste and adjust sweet, heat, tang(lime). Chill for 15 mins.

Cook the noodles according to instruction on the package. (Simmer in boiling water for 4 to 5 mins for the wheat + buckwheat soba).&nbsp;Drain and rinse with cold water.

Add the noodles to a bowl and add a tsp of oil or sesame oil and toss to coat.

Add the veggies and half of the green onions to the bowl.

Add the dressing to the bowl and toss well.

Taste and adjust. Add salt or soy sauce for saltier, a bit more sweetener if needed, lime or vinegar for tang.

Garnish with green onions, crushed nuts(optional) and sesame seeds (optional). Chill and serve.

https://www.youtube.com/watch?v=6zBUOWHqAF0

Soba Noodle Salad with Ginger Sesame Dressing

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Cold Soba Noodle Salad Recipe. Noodle Salad Bowl with Peppers, Carrots, Zucchini, Green Onion and Sesame Lime Ginger Dressing is Refreshing and so easy!. Vegan, Nut-free, Gluten-free Option, Soy-free Option. 

This noodle salad is a perfect light dinner or lunch. It can be made ahead and is very refreshing. These soba noodles are also great to take to potlucks or to eat outside enjoying the sunny summer evening. 

Cook the noodles, toss in oil to keep them from getting sticky. Chop the veggies, mix the dressing, toss with noodles, and done! Change up the veggies, add some tofu or edamame, change up the dressing with some peanut butter for a peanut dressing for variations. Chill the dressing for a bit so the ginger can infuse the dressing as well as get slightly pickled in the lime + vinegar to take the raw edge off.

******MORE SUMMER MEALS FROM THE BLOG******

TUSCAN PASTA SALAD WITH LEMON VINAIGRETTE: https://www.veganricha.com/tuscan-pasta-salad-with-lemon-vinaigrette/

MEXICAN STREET CORN SALAD WITH BLACK BEANS: https://www.veganricha.com/mexican-street-corn-salad-with-black-beans/

TOFU AND VEGGIE BBQ BOWL: https://www.veganricha.com/tofu-and-veggie-bbq-bowl/

COOKBOOKS BY RICHA HINGLE (VEGAN RICHA): https://www.veganricha.com/mybooks/

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COLD SOBA NOODLE SALAD WITH SESAME GINGER DRESSING | Vegan Richa Recipes

Memil-guksu is a simple and refreshing summer recipe you will love. It&#039;s a cold soba dish served with a delicious dipping sauce. It&#039;s easy to prepare and cools you right down!

Cold soba with dipping sauce (Memil-guksu: 메밀국수)

bundles (about 390 grams) of soba (buckwheat noodles)

wasabi sauce

(about 60 grams) peeled daikon or Korean radish

green onions, chopped

gim (seaweed paper)

tsuyu sauce

cubes,

Prepare wasabi, daikon, gim, and tsuyu sauce

Combine 2 teaspoons wasabi powder and 2 teaspoons water in a small bowl. Mix well and cover. Set aside. Grate the daikon and transfer to a strainer over a bowl. Set aside. Toast the both sides of the seaweed paper until it's very crunchy. Shred thinly with kitchen scissors, and keep it in a plastic bag to keep it from getting soggy. Set aside Combine the tsuyu sauce and the cold water in a small bowl. Stir it to mix well. Set aside.

Cook the noodles

Bring a pot of water to a boil and add the noodles. Stir them with a wooden spoon to prevent them from sticking to each other. Cover and cook for 6 to 7 minutes over medium high heat. If it boils over, crack the lid a bit or keep it off. About 6 minutes later, take a sample of the noodles and taste it. If it's cooked nicely, remove from the heat. If it's still a little uncooked, cook 1 or 2 minutes longer. Drain the noodles through a strainer. Rinse them under cold running water, rubbing with both hands until the noodles get cold and not slippery anymore. As a final step, fill a large bowl with cold water with some ice cubes, to make the noodles very cold and chewier. Drain and make 6 equal size bundles. Place them on a bamboo mat on a large platter. Sprinkle some chopped green onion over top of each bundle and add some shredded gim, too.

Serve

Divide the sauce into 2 bowls. Add the grated daikon, green onion, a few ice cubes to each bowl. Place the noodle platter along with the wasabi sauce in the center of the table. Prepare an individual plate, chopsticks for each person.

How to eat

Take a bundle of the noodles with chopsticks and transfer to an individual plate. Take some noodles, dip them into the sauce, and eat. When the bundle on your plate is done, take another. If you find the melting ice has diluted the dipping sauce, you can add some more tsuyu sauce if you want. Once your noodles are done, you can drink the sauce! Enjoy the cool noodles!

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