Cold Spicy Soba Noodle Salad with Cucumbers
I made this Asian inspired dish in early September when it was still in the 90s here in Colorado. During those dog days of summer when you just can’t stand to eat something hot.I had broiled a chicken, broken down into parts, basted with a soy-garlic-butter mixture, and we let that cool down to nearly room temperature before eating. You could, of course, eat both hot if desired. Either way, the flavors work well together and the soba noodles are great leftover the next day as well.
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon chile garlic paste
- 1 tablespoon rice wine vinegar
- 1 tablespoon brown sugar
- 2 garlic cloves, finely minced
- 6 ounces soba noodles, cooked, rinsed in cold water, and drained
- 1 large cucumber (skin on), seeded and diced
- 4 scallions, chopped
- ¼ cup roasted peanuts, roughly chopped (optional)
- 1 tablespoon thinly sliced fresh mint
- Whisk together the sesame oil, soy sauce, Chile paste, vinegar, brown sugar, and garlic. Toss the soba noodles and cucumber with the dressing, then spoon the salad onto a platter and top with peanuts and mint.