Spicy Soba Noodle Salad
69
A little bit of heat with a tangy sweet and sour taste. This cucumber soba salad for sure refreshes your taste buds while satisfies your tummy.
Ingredients
| 2 | bunches |
soba noodles
buckwheat noodles, 1 serving 1 bun |
* |
| 1 | each |
english cucumber
cut into matchsticks |
* |
| 1 | each |
carrots
peeled and cut into matchsticks |
|
| ½ | cup |
seaweed
roasted and sliced, 2 to 4 sheets |
* |
| Spicy sauce: | |||
| 2 | tablespoons |
thai chili paste
or to taste, korean style, or chili garlic sauce |
* |
| 1 | tablespoon |
rice vinegar
or to taste |
|
| 1 | tablespoon |
sugar
or to taste, or honey |
|
| 1 | teaspoon |
sesame oil
or to taste |
|
| 1 | x |
sesame seeds
toasted, for sprinkling |
* |
Directions
Mix together the sauce ingredients in a small bowl until well blended.
Chill in the fridge until ready to use.
Bring a large pot of water to a boil.
Boil the buckwheat noodles according to the direction on the package.
Rinse the noodles with cold water and drain well.
Arrange the noodles in the individual serving bowl, place vegetables on top.
Pour about 1 tablespoon of sauce or to taste over each bowl.
Place half of the boiled egg in the bowl and serve.
