Cold Soba Noodle Salad Recipe
This delicious and easy soba noodle salad features salted cucumber and toasted peanuts in a wonderful soy and toasted sesame oil dressing.
Servings 2 Servings
Calories 474kcal
Ingredients
- 350 g Cooked Soba Noodles ~3 Cups (this is around 120g (4oz) of dried noodles)
- 1 Cucumber 300g
- 1 teaspoon Salt
- 50 g Toasted Peanuts ¼ Cup
- 1 Garlic Clove
- 1 tablespoon Ground Nut Oil
- 2 teaspoon Toasted Sesame Oil
- 1 teaspoon Rice Wine Vinegar
- 1 tablespoon Dark Soy Sauce
- 1 Bunch Spring Onions 125g
Instructions
- Cut the ends off the cucumber and then cut it in half. Then cut each half into "noodles" approximately 3mm (⅛") in profile.
- Place the cucumber noodles in a colander and sprinkle with the salt, then give it a mix and allow them to sit for 15 minutes over a bowl to catch the water that drips off them.
- Cook the soba noodles as per the instructions on the packet and immediately refresh them in cold water.
- Roughly chop the toasted peanuts.
- Clean and slice the spring onions.
- Peel the garlic clove and mash it.
- Whisk together the ground nut oil, sesame oil, rice wine vinegar, dark soy sauce and mashed garlic.
- Give the cucumber a gentle squeeze to get rid of any excess moisture and add it to a bowl.
- Throw in the cooled soba noodles and the dressing, and mix it all together, then add the chopped peanuts and the spring onions, and give it all a final mix and serve.
A mandolin is the best tool for this job.
Nutrition
Serving: 1 | Calories: 474kcal | Carbohydrates: 54g | Protein: 19g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 19g | Sodium: 1834mg | Fiber: 5g | Sugar: 5g
