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Chili Crisp Cucumber Soba Noodle Salad Recipe

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4 from 4 reviews

This vibrant Chili Crisp Cucumber Soba Noodle Salad is a refreshing and flavorful dish perfect for a quick lunch or light dinner. Featuring chewy soba noodles, crisp Persian cucumbers, and a spicy chili crisp dressing balanced with lime, miso, and honey, this Asian-inspired salad offers a delightful combination of textures and flavors. Added edamame provides protein, while roasted nuts and toasted sesame seeds bring crunch and nutty undertones.

  • Total Time: 20 minutes
  • Yield: 1 serving

Ingredients

Noodles and Protein

  • 1 bundle (4.75 oz or 90 g) soba noodles (preferably Hakubaku soba noodles)
  • 1/2 cup frozen shelled edamame (optional)

Vegetables

  • 2 Persian cucumbers or mini cucumbers, thinly sliced with a mandoline (about 120 g)
  • 1/4 cup cilantro, finely chopped
  • 3 scallions, thinly sliced on a bias

Dressing

  • 2 tsp sesame oil
  • 2 tsp soy sauce
  • 2 tsp lime juice
  • 2 tsp chili crisp
  • 1 tsp honey (maple syrup as vegan substitute)
  • 1 tsp white miso paste

Toppings

  • 1/4 cup roasted cashews or roasted peanuts, roughly chopped (optional)
  • Toasted sesame seeds for garnish

Instructions

  1. Boil the noodles and blanch the edamame. Bring a pot of salted water to a boil. Add the soba noodles and cook until they are soft but still have a slight chew, about 5-7 minutes. Add the frozen edamame during the last minute of cooking to blanch them. Drain the noodles and edamame and rinse them under cold water to halt cooking and cool.
  2. Prep the sauce. While the noodles cook, combine sesame oil, soy sauce, lime juice, chili crisp, honey, and white miso paste in a small bowl. Whisk thoroughly to create a smooth, balanced dressing. You can also prepare this directly in the bowl you will use to toss the salad to reduce dishwashing.
  3. Prep the veggies. Using a mandoline set to its thinnest setting, slice the Persian cucumbers into thin rounds. Add the cucumbers, sliced scallions, and chopped cilantro to a large mixing bowl.
  4. Toss and serve. Add the drained soba noodles and blanched edamame to the bowl with the vegetables. Pour over the prepared dressing and toss everything together until well coated. Taste and adjust salt or soy sauce levels if needed. Finally, garnish with a generous sprinkling of toasted sesame seeds and optional chopped roasted cashews or peanuts for extra crunch.

Notes

  • Use Hakubaku brand soba noodles or similar buckwheat noodles for the best texture.
  • For vegan option, substitute honey with maple syrup and ensure the chili crisp contains no animal products.
  • Blanching the edamame along with the noodles saves time and keeps the beans tender but crisp.
  • The salad is best served fresh but can be refrigerated and consumed within 1 day.
  • Adjust the amount of chili crisp according to your preferred spice level.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Vegetarian

Find it online: https://recipeteach.com/chili-crisp-cucumber-soba-noodle-salad-recipe/