It has been a while since I’ve wanted to cook something up quickly… summer does that to you: abundance of time = complicated recipes.
But today I looked at the time and felt weary of getting a massive dinner project started at 5:30 PM. Plus, the skies here are a bit stormy and, well, let’s just say my roof ain’t being very kind to me. I have an anxious eye trained over the spot. Carpet is horrible with a gallon of water in it!
Anyway, I came upon Savvy Brown’s recipe and had to try it. I twitched some things, but it makes for a wonderfully filling, cool summer meal. And it’s so quick you can make it in the morning and pack it for lunch. No re-heating necessary!
If you aren’t familiar with Oriental Asian food, let me tell you this: It’s so much easier to make than it seems. Don’t be afraid to buy the ingredients and try this. It’s very worth it!
Makes two full bowls of noodles
6 ounces soba noodles (I used buckwheat)
1 tablespoon sesame oil
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice vinegar or brown rice vinegar
1 teaspoon honey
1/2 teaspoon salt
1 teaspoon lemon juice
1/4 cucumber seeded and thinly chopped
1/8 cup pickled yellow radish, sliced (optional)
1/8 cup pickled burdock root, sliced (optional)
1/2 teaspoon cayenne or red chili powder (optional)
1/2 teaspoon toasted sesame seed (optional)
cilantro leaves (optional)
Boil noodles as instructed on package.
After draining, wash noodles with cold water and separate with fingers. Once the water runs clean of starch, the soba noodles are ready.
In a medium bowl, whisk together oil, soy sauce, vinegar, honey, salt, and lemon juice. Add in sesame seeds and chopped burdock and yellow radish (if using).
Toss noodles in mixture with cucumbers.