Nutty buckwheat noodles. A sharp, vinegary dressing. Obsessively spicy. Mouth-wateringly addictive. Make Spicy Soba Noodles all summer long!
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.
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. Different from Korean buckwheat noodles (Naeng Myeon), these are thin and cook quickly. They are rinsed with cold water to prevent 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.
The star ingredient in the dressing is Sambal Oelek — 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. Instead it’s runny and pourable but also somewhat chunky. It’s got great flavor and spicy heat. I always keep a jar in my fridge.
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!
Nutty buckwheat noodles. An umami-rich dressing that's equal parts tangy and spicy. And just enough aromatics and crunchy veg to keep things light and fresh.
- 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 (or to taste)
- 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!