Cucumber Soba Noodles with Ginger-Sesame Sauce

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Cucumber Soba Noodles with Ginger-Sesame Sauce

So fresh and so clean! These cucumber soba noodles are quick and chill—literally. The perfect lunch or dinner for summertime.

You’ll Need

• A spiralizer or julienne peeler

Ingredients

Noodles

• 1 package soba noodles, 8-9 oz.

• 2 medium English cucumbers, spiralized or julienned

• 1/2 cup cilantro, roughly chopped, plus more for garnish

• 1 tbsp sesame seeds, for serving

• lime wedges, for serving

Ginger-Sesame Sauce

• 1 bunch scallions, thinly sliced

• 3 cloves garlic, minced or grated

• 2 tablespoon fresh ginger, minced or grated

• 3 tablespoons rice wine vinegar (unseasoned)

• 2 tablespoons maple syrup

• 1 tablespoon toasted sesame oil

• 2 tablespoons tamari (or soy sauce if not gluten free)

• 1 teaspoon chili garlic sauce

Instructions

1. Make the ginger-sesame sauce. In a small bowl or jar, combine the ingredients for the sauce, whisk and set aside.

2. Cook soba noodles. Cook soba noodles according to package instructions, salting the water well—this helps bring out the flavor. Once the noodles are cooked and drained, rinse them under cold running water to keep them from cooking anymore and getting mushy.

3. Prep cucumbers. While the soba noodles are cooking, spiralize the cucumbers. (Cucumbers can also be julienned or cut into matchsticks, if you don’t have a spiralizer).

4. Put it all together. Once noodles are cooked and rinsed, transfer them to a large serving bowl, along with the cucumber, ginger-sesame sauce, and chopped cilantro. Mix well.

5. Serve at room temperature, or chilled. Top with more cilantro, a generous sprinkle of sesame seeds, and some juicy lime wedges on the side.

Serves 4.

To Store:

Cucumber Soba Noodles with Ginger-Sesame Sauce lend themselves perfectly to meal-prepping. Make a batch and store, refrigerated for 4-5 days. They’re best served chilled, so you can eat them right out of the fridge when you’re ready.

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Adapted from The Simple Veganista.