I love sweet and spicy dishes, and this one really hit the spot. I have now fondly adopted the soba noodle and it is now a staple in my pantry. Not only are they delicious, they are full of nutrition. I also discovered they are not related to wheat at all, they are completely gluten free and are actually considered a ‘highly nutritious seed’. If your following a gluten free lifestyle then soba noodles will fit in perfectly for you. Just be sure to look for the soba noodles containing 100% buckwheat. I like these from Eden Foods. They cook in the same way other noodles cook, the only thing I would recommend with soba noodles is to make sure to add salt to the water when cooking to really bring out the flavors. I enjoyed this recipe and have made it quite a few times adding my own personal touch each time adapting from the original recipe by Simply Reem. It’s sweet, spicy, salty, noodly and refreshing all in one…a myriad of goodness!
Once you mix it all together…you’re ready for a soba sensation!
SOBA & CUCUMBER NOODLES + SWEET GINGER SCALLION SAUCE
- 1 package (9 oz.) soba noodles (I like Eden Foods)
- 1 large English cucumber, julienned
- 1/2 cup cilantro, roughly chopped
- lime wedges
- mineral salt & fresh cracked pepper to taste
Ginger Scallion Sauce
- 3/4 cup scallions (green onions), thinly sliced
- 2 tablespoon fresh ginger, grated or minced
- 2 tablespoons sesame seeds
- 2 – 3 tablespoons rice wine vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon sesame, toasted sesame or grapeseed oil
- 1 – 2 tablespoons tamari, soy sauce or Namo Shoyu
- 1 – 2 teaspoons red pepper flakes, to taste
- 1/2 teaspoon sriracha, optional
In a small bowl, combine the ingredients for the sauce and set aside.
Cook soba noodles according to package. I recommend salting the water well to really bring out the flavor (I would not usually recommend this but if using 100% buckwheat noodles they will benefit from this…at least I think so).
In the meantime, prepare your cucumber using a julienne tool. If your cucumber is really long, you can cut it in half before you julienne it if you like. You can also spiralize if you have a spiralizer. Feel free to cut them into 1/4 inch x 1 1/2 inch matchsticks pieces if you don’t have a julienne tool.
Once noodles are ready, drain well, return to pot they cooked in, add cucumber, cilantro and about 3/4 of the sauce, toss well. In single serving dish, add 1/2 of the noodle mixture, top with 1/2 of the remaining sauce, and salt & pepper to taste. Add as much lime juice as you like. I especially loved the lime and used about 2 juicy ones for myself.
A serving of cubed tofu pairs well here.
Serve warm or cold. Serves 3, or 2 generously.
I specify English cucumbers here but 2 -3 Persian cucumbers will work too. Reason being they are much less seedier than regular cucumbers and hold up well to being julienned. Regular cucumbers, the center part once julienned, will be much more delicate because of the seeds.
Toasted sesame seed oil is also really tasty in this sauce!
Adjust any ingredient in the sauce to suit your taste.