Nutty buckwheat noodles. A sharp, vinegary dressing. Obsessively spicy. Mouth-wateringly addictive. 15-minute Spicy Soba Noodles!
Once summer weather hits, it’s time for Spicy Soba Noodles!!
There are so many reasons to love this Asian-inspired cold noodle salad: an umami-rich dressing that’s equal parts tangy and spicy. Just enough crunchy veg and aromatic cilantro to keep things light and fresh. That slick coating of sesame oil. Easy on the budget. Easy to put together. 15-minutes, from start to finish!
Naturally vegan, these noodles make a great side for BBQs and picnics. No mayo means these noodles can sit at a buffet table without worry.
For individual noodle bowls, add protein of choice: grilled chicken, shredded rotisserie chicken, roasted salmon, or even soft-boiled eggs. These proteins transform a side of noodles into a hearty, packable lunch option.
Spicy Soba Noodles are especially good for potlucks. It’s the Asian-inspired side that tastes good with everything — burgers, hot dogs, galbi, pork belly bulgogi — everything!
This cold noodle salad will be your go-to summer meal or the dish you bring to potlucks all summer long.
Soba noodles are Japanese buckwheat noodles. They are thin and cook quickly. Unlike Italian pasta, soba noodles are rinsed with cold water after cooking. A quick drain and rinse stops the cooking process — and makes sure there’s no stickiness or guminess.
Soba noodles can be eaten hot or cold. But soba noodles taste especially good cold. They keep their shape and texture well. Plus, that nutty, earthy flavor! They stand up to tangy, sharp dressings necessary for a truly spectacular cold noodle salad.
Sambal Oelek, the star ingredient. A fresh, garlicky chili paste from Malaysia and Indonesia. It’s not a thick paste like Gochujang or a smooth, easy-to-squeeze-condiment like Sriracha. The consistency looks like salsa with a chunky bits of peppers and garlic. The flavor is smoky, spicy, umami-rich heat! A jar keeps forever in the fridge.
A note: Sambal Oelek is spicy! And in this noodle dish, I really turn up the spice factor! If you like less heat, try halving the amount listed in the recipe below.
How to Make Spicy Soba Noodles:
Cook the soba noodles according to package directions. Be sure not to overcook the noodles! Drain and rinse with cold water. Set aside.
Whisk the dressing ingredients in a small bowl.
Pour over the soba noodles. Toss with tongs.
Add herbs and sliced sugar snap peas. Toss again. Serve and enjoy!
Spicy Soba Noodles
- soba noodles (4 bundles)
- 1 cup sugar snap peas thinly sliced
- 1/4 cup cilantro chopped
- 1/4 cup green onion chopped
- 2 Tbsp sambal olek (try 1 Tbsp for a less spicy version)
- 2 Tbsp rice vinegar
- 2 Tbsp soy sauce
- 2 Tbsp sesame oil
- 2 Tbsp mirin
- 1 Tbsp honey or maple syrup
- 1 Tbsp sesame seeds toasted
- 1 inch ginger minced
- Cook soba noodles according to package directions. Drain and rinse with cold water. Set aside.
- In a small bowl, whisk all dressing ingredients together.
- Pour dressing over the soba noodles. Mix well with tongs.
- Add veggies and herbs. Mix well with tongs. Serve and enjoy!