Japanese Noodle and Cucumber Salad
Refreshing, light, and bursting with bold flavors, this Japanese Noodle and Cucumber Salad is the perfect balance of savory and tangy. Featuring delicate soba noodles paired with crisp matchstick-cut English cucumber and fragrant green onions, this dish is elevated by a vibrant dressing made with soy sauce, sesame oil, rice vinegar, and a hint of freshly grated ginger. Toasted sesame seeds add a delightful crunch, while an optional dash of red chili flakes lends a subtle heat for those who crave a spicy kick. Ready in just 20 minutes, this chilled salad is ideal for a quick lunch, side dish, or a refreshing addition to any summer gathering. Simple, healthy, and satisfying, this recipe is an effortless way to enjoy the classic Japanese-inspired flavors you love. Perfect keywords: Japanese salad recipe, soba noodle salad, cucumber salad with sesame dressing, quick summer salad.
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Ingredients
- 200 grams thin Japanese soba noodles
- 1 medium-sized English cucumber
- 2 stalks green onions (scallions)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1.5 tablespoons rice vinegar
- 1 teaspoon honey or sugar
- 1 teaspoon ginger, freshly grated
- 1 tablespoon sesame seeds
- 0.5 teaspoon optional: red chili flakes
Directions
Step 1
Boil a large pot of water and cook the soba noodles according to package instructions, typically around 4-5 minutes. After cooking, drain the noodles and rinse them under cold water to stop the cooking process and remove excess starch. Set aside.
Step 2
While the noodles cook, thinly slice the English cucumber into matchstick pieces or ribbons using a mandoline or knife. Place the cucumber in a large mixing bowl.
Step 3
Chop the green onions into thin slices and add them to the bowl with the cucumber.
Step 4
In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey (or sugar), and freshly grated ginger until well combined. If you want a spicy kick, add red chili flakes.
Step 5
In a dry skillet over medium heat, lightly toast the sesame seeds for 1-2 minutes until golden and fragrant. Remove from heat and set aside.
Step 6
Combine the cooked noodles with the cucumber and green onion mixture. Pour the dressing over the salad and toss gently to ensure the noodles and vegetables are evenly coated.
Step 7
Sprinkle the toasted sesame seeds over the salad for added crunch and garnish. Serve immediately or chill in the refrigerator for 15-20 minutes before serving for a colder dish.
Nutrition Facts
| Serving size | (589.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 442.7 |
| Total Fat 19.4g | 0% |
| Saturated Fat 2.8g | 0% |
| Polyunsaturated Fat 7.9g | |
| Cholesterol 0mg | 0% |
| Sodium 1174.1mg | 0% |
| Total Carbohydrate 58.0g | 0% |
| Dietary Fiber 6.1g | 0% |
| Total Sugars 6.3g | |
| Protein 17.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 94.5mg | 0% |
| Iron 4.3mg | 0% |
| Potassium 720.5mg | 0% |
Source of Calories