Spicy Soba Noodles with Vietnamese Cucumbers
Healthy soba, sweet and spicy cucumbers, and the deep flavors of roasted sesame are a flavor umami tsunami!
Equipment
- 8 quart heavy duty pot
- Colander
- 2 Large Mixing Bowls
- 2 small mixing bowls
- Tongs
- Chef knife
- Cutting Board
Ingredients
- 1 pound Soba noodles cooked per package directions
- 3 each English long cucumbers cut in 1/4 moons
- 1/2 bunch cilantro washed, stems removed and finely chopped
- Noodle Dressing:
- 2 tbsp ginger minced
- 1 1/2 tsp garlic minced
- 3 tbsp sesame oil roasted
- 1/2 cup green onions thinly sliced
- 3 tbsp Thai basil leaves thinly sliced
- 3/4 cup Thai sweet chili sauce
- Cucumber Dressing:
- 1 tbsp ginger minced
- 1 tsp garlic minced
- 2 tsp sesame oil roasted
- 1/2 cup seasoned rice vinegar
- 3 tbsp brown sugar
Instructions
- Cook soba noodles per package directions. Cool completely and set aside in large mixing bowl.
- Cut cucumbers and place in large mixing bowl. Add finely chopped cilantro and set aside.
- Combine all ingredients together for the cucumber dressing in a small mixing bowl. Taste and adjust seasoning if necessary. Pour over cucumbers and cilantro. Mix well to combine and set aside.
- Combine all ingredients together for the noodle dressing in a small mixing bowl. Taste and adjust seasoning if necessary. Pour noodle dressing over cooled soba noodles and mix well to combine ingredients completely with noodles.
- Allow everything to marinate together for about 10 minutes before plating. This will allow the flavors to incorporate in the noodles and the cucumbers before serving.
- Plating: Combine noodles and cucumbers together if desired or serve cucumbers over or on the side of the noodles. Finish with a sprinkle of toasted sesame seeds and a sprig of cilantro for garnish. For an extra spicy kick, add Sriracha on the plate for dipping noodles and cucumbers.
