Cold Soba & Cucumber Salad

If you want to add more dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, Cold Soba & Cucumber Salad might be a recipe you should try. For 68 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 8g of protein, 5g of fat, and a total of 203 calories. This recipe serves 6. It works best as a salad, and is done in about 20 minutes. 1588 people were glad they tried this recipe. This recipe from Budget Bytes requires cucumber, green onions, salt, and soba noodles. Overall, this recipe earns a solid spoonacular score of 74%. If you like this recipe, take a look at these similar recipes: Cold Soba Salad with Fetan and Cucumber, Cold Soba Noodle Salad With Cucumber and Shiitake, and Cold Soba-noodle Salad With Chicken, Peppers, And Cucumber.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Bring a large pot of water to a rolling boil over high heat. Add the noodles and boil just until tender (5-7 minutes). Drain the noodles and rinse briefly with cool water. Allow the excess water to drain away.While waiting for the water to boil and the noodles to cook, prepare the rest of the salad. Peel the cucumber if desired. If the cucumber has a lot of seeds, cut it in half lengthwise and scrape the seeds out with a spoon. Cut the cucumber once more lengthwise (to make quarters) and then cut across into small slices.Slice the green onion and roughly chop the peanuts. Combine the chopped cucumber, sliced green onion, and chopped peanuts in a large bowl.To make the dressing, stir together the rice vinegar, sugar, sesame oil, salt, and crushed red pepper in a small bowl until the sugar is dissolved. Pour this mixture over the vegetables and toss to coat.Add the cooled and drained noodles to the bowl and toss to combine the ingredients and coat in the dressing. Serve immediately or refrigerate until ready to eat.

 

Step by step:

1. Bring a large pot of water to a rolling boil over high heat.

2. Add the noodles and boil just until tender (5-7 minutes).

3. Drain the noodles and rinse briefly with cool water. Allow the excess water to drain away.While waiting for the water to boil and the noodles to cook, prepare the rest of the salad. Peel the cucumber if desired. If the cucumber has a lot of seeds, cut it in half lengthwise and scrape the seeds out with a spoon.

4. Cut the cucumber once more lengthwise (to make quarters) and then cut across into small slices.Slice the green onion and roughly chop the peanuts.

5. Combine the chopped cucumber, sliced green onion, and chopped peanuts in a large bowl.To make the dressing, stir together the rice vinegar, sugar, sesame oil, salt, and crushed red pepper in a small bowl until the sugar is dissolved.

6. Pour this mixture over the vegetables and toss to coat.

7. Add the cooled and drained noodles to the bowl and toss to combine the ingredients and coat in the dressing.

8. Serve immediately or refrigerate until ready to eat.

Nutrition Information:

covered percent of daily need