Cold Soba Noodles In Hot Chili Oil Sauce
Cold soba noodles mixed with vegetables in a savory hot chili oil sauce. This is a wonderful meal for a warm weather, and it only takes 15 minutes!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Main
- Method: Stove
Ingredients
Units
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- 4 ounces soba noodles
- 2 eggs
- 1 medium-sized cucumber, cut into thin strips
- 1/2 cup carrot matchsticks
- 1/2 Red Delicious Apple, cored and thinly sliced
- seaweed, white sesame seeds and fresh cilantro for garnishing
For the hot chili oil sauce
- 2 teaspoons sesame oil
- 1 tablespoon hot chili oil
- 3 tablespoons soy sauce (coco aminos if gluten free)
- 2 tablespoons Balsamic vinegar
- 1 teaspoon brown sugar
- 2 cloves garlic, minced
- 2 teaspoons fresh ginger, minced
Instructions
- Cook noodles according to the package instruction. (Bring enough water to a boil in a saucepan, cook noodles for 4-5 minutes or until tender.)
- In a separate small saucepan, bring 2 cups of water to a rapid boil, gently place 2 eggs in the boiling water and cook for 4-5 minutes, depending on how done you want the egg yolks to be. Remove eggs and place in cold water to let cool.
- When the noodles are done, drain and rinse in cold water. Cover noodles in cold water and add a few ice cubes to keep the noodles cool.
- Now peel the eggs. (Don’t wait until eggs are completely cold to peel. It will be difficult.)
- Mix the hot chili oil sauce ingredients in a small bowl.
- Drain the chilled noodles. In a large mixing bowl, combine noodles, cucumber, and carrots. Pour the sauce over and mix well.
- Divide the noodles into two even portions onto two serving plates. Add apple slices, followed by soft-boiled eggs (cut in half if you like). Garnish with white sesame seeds, seaweed, and cilantro.
Notes
Bean sprouts and shredded chicken can be added into the noodles as well.