So fresh, so clean. We love a noodle salad on a hot summery day. This one is paired with marinated smacked cucumbers and tossed in a tasty tahini sauce.
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Serves
4
For the Cucumbers:
Cucumbers
Garlic
Red Chillies
Soy Sauce
Chinese Black Vinegar
Sesame Oil
Sugar
For the Noodles:
Garlic
Tahini
Soy Sauce
Sesame Oil
Chinese Black Vinegar
Sugar
Toasted Sesame Seeds
Chilli Oil
Water
Dried Soba Noodles
Serves
4
For the Cucumbers:
Cucumbers
Garlic
Red Chillies
Soy Sauce
Chinese Black Vinegar
Sesame Oil
Sugar
For the Noodles:
Garlic
Tahini
Soy Sauce
Sesame Oil
Chinese Black Vinegar
Sugar
Toasted Sesame Seeds
Chilli Oil
Water
Dried Soba Noodles
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Press GO to start step-by-step mode and keep your screen awake as you cook.
For the Cucumbers:
Step 1.
Trim the ends of the cucumbers. Using the flat blade of your knife or a rolling pin, gently smack the cucumbers until they split then slice into small chunks.
Step 2.
Transfer to a sieve placed over a bowl. Sprinkle with salt and toss well to coat. Leave to sit for 10 minutes to release some of the cucumber water.
Step 3.
Meanwhile, mince the garlic and red chilli.
Step 4.
Transfer to a mixing bowl and add the soy sauce, black vinegar, toasted sesame oil and sugar.
Step 5.
Add the cucumbers, toss well to coat and set aside.
Step 6. For the Noodles:
Mince the garlic. Place the tahini in a large mixing bowl with the garlic, soy sauce, black vinegar, toasted sesame oil, sugar, toasted sesame seeds, chilli oil and the water. Whisk until smooth.
Step 7.
Bring a large pot of water to the boil. Season with salt, add the soba noodles and cook according to the packet instructions.
Step 8.
Drain, rinse with cold water and drain again.
Step 9.
Add the noodles to the tahini sauce, along with the smacked cucumbers, juices included. Toss to combine, ensuring the noodles are saucy and well-coated.
Step 10.
Transfer to a large plate, top with more sesame seeds then tuck in and enjoy.
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