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. Make these Spicy Soba Noodles all summer long.
Growing up, BBQ was a special treat. Smoky grill. Tons of people. And lots and lots of good things to eat. Now I’m betting that I grew up with a different kind of BBQ than you did. I experienced the joy that is Korean BBQ. Bulgogi. Galbi. Spicy Chicken.
Our sides were different, too. Glass vermicelli noodles. Savory jello. Imitation crab meat and green onion skewers. Seafood pancake. Lettuce wraps. Rice. Kimchi.
I like to think that Spicy Soba Noodles would have made the perfect addition to the BBQs of my childhood. It hits all those Asian flavor notes! 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.
Spicy Soba Noodles are what I crave once the weather starts getting warmer! Obsessively spicy and mouth-wateringly addictive. Easy on the budget and easy to put together. This cold noodle salad will be the dish you bring to potlucks all summer long!
Ingredients for Spicy Soba Noodles:
The star ingredient is Sambal Oelek, a fresh, garlicky chili paste from Malaysia and Indonesia. Next to Gochujang and Sriracha, Sambal Oelek is my favorite spicy condiment. Tastes great in everything from stir fries to barbecue sauce and even as a dip for cold, poached chicken.
Also, soba noodles are so good in this recipe. Soba noodles are Japanese buckwheat noodles that taste nutty and are cooked until al dente. They come in pre-packaged servings bound in tape. For this recipe, you’ll need 4 bundles that are 90g/3oz each.
Here’s the method:
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
- 2 carrots julienned
- 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!