Equipment
Ingredients
Noodles and Vegetables
- 180 g soba noodles
- 150 g cucumber, julienned or cut into fine ribbons
- 15 g fresh coriander, roughly chopped
- 20 g spring onions, thinly sliced on a bias
Spicy Peanut Dressing
- 60 g smooth peanut butter
- 30 ml soy sauce
- 15 ml rice vinegar
- 20 g chili crisp
- 10 ml toasted sesame oil
- 1 garlic, finely grated
- 1 fresh ginger, finely grated
- 45 ml warm water
Nutrition (per serving)
Method
Prepare the cucumber, coriander, and spring onions. Finely grate the garlic and ginger.
In a mixing bowl, combine the peanut butter, soy sauce, rice vinegar, chili crisp, toasted sesame oil, grated garlic, and grated ginger. Whisk until a thick paste forms, then gradually whisk in the warm water until the dressing is smooth, glossy, and coatable.
Bring a medium pot of water to a rolling boil at 100°C/212°F. Add the soba noodles and cook according to package instructions, stirring occasionally to prevent sticking.
Drain the noodles in a colander and rinse immediately under warm running water. Vigorously rub the noodles together with your hands to remove excess surface starch while keeping them warm.
Transfer the warm, drained noodles into the mixing bowl with the peanut dressing. Toss thoroughly until every strand is evenly coated with the spicy sauce.
Divide the dressed noodles between serving bowls. Top generously with the julienned cucumber, chopped coriander, and sliced spring onions. Serve immediately while still warm.
Chef's Notes
- Soba noodles require rigorous rinsing after cooking. Unlike traditional Italian pasta, the starchy water clinging to soba creates an unpleasantly gummy texture rather than a silky sauce.
- For the absolute best flavor, seek out 100 percent buckwheat soba, known as Juwari soba. They offer a profound earthy and nutty profile that stands up brilliantly to the robust roasted peanut dressing.
- The heat level is highly customizable. Adjust the chili crisp to your preference, or add a dash of black rice vinegar at the very end for an extra dimension of acidity to balance the richness.
- To enhance the warming sensation of the dish during colder months, you can slightly heat the peanut dressing in a small saucepan over low heat before tossing it with the cooked noodles.
Storage
Refrigerator: 3 days — Store dressing and noodles separately to prevent the vegetables from becoming soggy.
Reheating: Gently warm the noodles on the stovetop with a splash of water, adding the fresh cucumber and coriander only after removing from heat.
