Japanese-inspired cold noodle dishes are perfect for summer dinners. Options include classic soba noodles served with a flavorful dipping sauce, and chilled udon tossed with cucumber and sesame seeds. For a twist, try spicy cold soba with avocado or zaru soba garnished with wasabi. Additionally, cold noodle salads can feature grilled chicken and sesame dressing or be wrapped in rice paper rolls. Each dish is invigorating and versatile, offering endless customization for a delightful summer meal. Discover even more ideas and variations to enhance your dining experience.
Classic Soba Noodles With Dipping Sauce
Classic Soba Noodles with Dipping Sauce is a traditional Japanese dish that highlights the nutty flavor and smooth texture of soba noodles. This chilled dish is perfect for warm summer evenings, providing a revitalizing yet satisfying meal that delights both casual diners and those seeking authentic Japanese cuisine. It takes approximately 20 minutes to prepare, making it ideal for busy weeknights or as an elegant dish for entertaining guests.
Ingredients:
- 200g soba noodles
- Sea salt (for boiling water)
- 1 cup dashi broth (or vegetable broth)
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- Green onions, finely sliced (for garnish)
- Wasabi (optional, for serving)
- Nori sheets, cut into thin strips (for garnish)
- Grated daikon radish (optional, for serving)
Cooking Steps:
- Cook the Soba Noodles: Bring a large pot of water to a rolling boil and add a pinch of sea salt. Gently add the soba noodles and cook according to package instructions, usually about 6-8 minutes, until al dente.
- Rinse and Chill: Once cooked, drain the noodles and rinse them under cold running water to remove excess starch. This helps cool the noodles and firm them up. Drain thoroughly and set aside.
- Prepare the Dipping Sauce: In a small saucepan, combine the dashi broth, soy sauce, mirin, and sesame oil. Heat over medium heat until it’s warm, but do not bring it to a boil. Remove from heat and let it cool slightly.
- Serve: Arrange the cold soba noodles on a serving plate or individual dishes. Pour the dipping sauce into small bowls for each person to dip their noodles. Garnish with green onions, nori strips, and a serving of grated daikon radish and wasabi on the side, if desired.
- Enjoy: Each person can take a portion of soba noodles, dip it into the sauce, and enjoy this delightful dish!
Variations and Tips:
- Vegetable Add-ins: For added texture and flavor, serve with toppings such as sliced cucumbers, shredded carrots, or blanched asparagus.
- Protein Additions: You can make the dish more filling by adding sliced cooked chicken, tofu, or shrimp.
- Dipping Sauce Variation: Experiment with the dipping sauce by adding a splash of rice vinegar or a hint of chili oil for a spicy kick.
- Serving Temperature: While this dish is best served cold, it can also be enjoyed warm. Simply skip the chilling step after cooking the noodles.
- Leftover Sauce: Any leftover dipping sauce can be stored in the refrigerator for up to a week; use it for other dishes like grilled vegetables or salads.
Enjoy the revitalizing taste of this Classic Soba Noodles with Dipping Sauce, an excellent choice for any occasion!
Chilled Udon With Cucumber and Sesame
Chilled Udon with Cucumber and Sesame is a revitalizing Japanese-inspired dish that shines particularly during hot summer months. This cold noodle dish is perfect for anyone looking for a light yet satisfying meal, whether it’s for a family dinner or a simple lunch.
The preparation time is minimal—approximately 15 minutes—making it an ideal option for busy weeknights or impromptu gatherings.
Ingredients:
- 300g udon noodles
- 1 medium cucumber, julienned
- 2 tablespoons sesame seeds, toasted
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 green onion, finely sliced (for garnish)
- Optional: nori (seaweed), sliced for garnish
Cooking Steps:
- Begin by boiling a large pot of water. Once boiling, add the udon noodles and cook according to package instructions until tender, usually about 10 minutes.
- While the noodles are cooking, prepare a bowl of ice water. Once the udon noodles are done, drain them and immediately transfer them to the ice water to stop the cooking process and cool them down.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and sugar until the sugar is dissolved.
- Once the noodles are completely chilled, drain them again and set them aside.
- In a large mixing bowl, combine the chilled udon noodles and julienned cucumber. Pour the dressing over the noodles and toss gently to combine.
- Serve the chilled udon noodles in bowls, garnished with toasted sesame seeds, sliced green onion, and optional nori strips.
Variations and Tips:
- For added protein, consider topping the dish with grilled chicken, shrimp, or tofu.
- Experiment with different vegetables by adding shredded carrots, bell peppers, or radishes for a colorful twist.
- If you prefer a spicier kick, include some sliced fresh chili or a drizzle of chili oil.
- Make sure to toast the sesame seeds before using, as this enhances their flavor and adds a delightful crunch.
- This dish can be prepared ahead of time and stored in the refrigerator for up to 2 days—just dress right before serving to keep everything fresh.
Cold Noodle Salad With Tempura Vegetables
Cold noodle salad with tempura vegetables is a rejuvenating and satisfying dish that’s perfect for warm summer days or any time you crave a light, flavorful meal. This dish combines chilled noodles with a vibrant array of tempura vegetables, creating a delightful contrast in textures and flavors. It’s ideal for families, friends gathering for a casual dinner, or anyone looking to explore Japanese cuisine.
With a preparation time of about 30 minutes, this dish is quick to whip up yet impressive in presentation.
Ingredients:
- 200g soba noodles or udon noodles
- 1 medium zucchini, sliced
- 1 carrot, julienned
- 1 red bell pepper, sliced
- 1 sweet potato, thinly sliced
- 1 cup tempura batter mix
- 1 cup cold water (for tempura batter)
- Vegetable oil (for frying)
- Salt (to taste)
- Soy sauce (for dressing)
- Mirin (optional, for dressing)
- Sesame oil (for drizzling)
- Chopped green onions (for garnish)
- Toasted sesame seeds (for garnish)
Cooking Steps:
1. Cook the noodles: Begin by bringing a pot of water to a boil.
Add the soba or udon noodles and cook according to package instructions until al dente.
Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
2. Prepare the tempura batter: In a mixing bowl, combine the tempura batter mix with cold water.
Stir gently until just combined; a few lumps are okay. The batter should be light and airy.
3. Heat the oil: In a deep skillet or pot, heat vegetable oil to 340°F (170°C).
Use enough oil to submerge the vegetables completely.
4. Cook the vegetables: Dip the sliced zucchini, carrot, bell pepper, and sweet potato into the tempura batter, letting excess batter drip off.
Carefully add them to the hot oil in batches. Fry until golden and crisp, about 3-4 minutes.
Remove with a slotted spoon and drain on paper towels. Season with a pinch of salt.
5. Assemble the salad: In a large bowl, toss the chilled noodles with a drizzle of soy sauce, a splash of mirin (if using), and sesame oil.
Mix in the fried tempura vegetables gently to combine.
6. Garnish and serve: Serve the cold noodle salad in individual bowls, topped with chopped green onions and toasted sesame seeds.
Variations & Tips:
- Vegetable options: Feel free to use any seasonal vegetables you have on hand, like broccoli, asparagus, or eggplant.
- For added protein: Consider including tempura shrimp or tofu for a heartier meal.
- Dressing alternatives: Experiment with different dressings, like a spicy sesame dressing or a citrus-based ponzu sauce for an extra kick.
- Make it ahead: The noodles can be cooked and tempura vegetables can be fried in advance.
Just assemble the salad right before serving to keep everything fresh and crispy.
Enjoy your delightful Japanese-inspired cold noodle salad with tempura vegetables!
Spicy Cold Soba With Cucumber and Avocado
Spicy Cold Soba With Cucumber and Avocado****
This invigorating dish is a fantastic option for a light summer dinner or a quick lunch. Cold soba noodles are paired with crisp cucumber and creamy avocado, all tossed in a spicy sauce that adds an exciting kick.
Perfect for those who enjoy a balance of textures and flavors, this recipe takes about 20 minutes to prepare, making it ideal for busy weeknights or when you want a delicious meal in no time.
Ingredients:
- 8 oz. soba noodles
- 1 medium cucumber, julienned
- 1 ripe avocado, diced
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon honey (or maple syrup for a vegan option)
- 1 teaspoon sesame seeds
- 2 green onions, thinly sliced
- Fresh cilantro for garnish (optional)
Cooking Steps:
- Cook the soba noodles according to the package instructions. Drain and rinse them under cold water to cool.
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, gochujang, and honey until smooth.
- In a large bowl, combine the cooled soba noodles, julienned cucumber, and diced avocado.
- Pour the spicy sauce over the noodle mixture, tossing gently to coat everything evenly.
- Sprinkle sesame seeds and sliced green onions on top for garnish, and add fresh cilantro if desired.
- Serve immediately or chill in the refrigerator for up to 30 minutes before enjoying.
Variations and Tips:
- Add protein: Toss in cooked shrimp, grilled chicken, or tofu for a heartier meal.
- Make it vegetarian: Substitute honey with maple syrup to keep it plant-based.
- Spice it up: Adjust the amount of gochujang for your preferred spice level or try adding a dash of Sriracha.
- Mix and match: Feel free to include other veggies such as bell peppers, radishes, or carrots for extra color and crunch.
- Storage: This dish is best served fresh but can be stored in an airtight container in the refrigerator for 1-2 days. Re-toss before serving to distribute the sauce again.
Zaru Soba With Wasabi and Nori
Zaru Soba With Wasabi and Nori is a delightful Japanese dish featuring cold buckwheat noodles served with a savory dipping sauce. This meal is perfect for those looking for a invigorating and light dinner, especially during warm summer months. The preparation time is relatively quick, taking about 15-20 minutes, making it an ideal choice for busy weeknights or when you desire a simple yet satisfying meal.
Ingredients:
- 200g soba noodles
- 1 cup dashi stock (can be made or store-bought)
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 teaspoon wasabi (or to taste)
- 2 sheets nori, cut into thin strips
- 1 green onion, finely chopped (for garnish)
- Sesame seeds (optional, for garnish)
Cooking Steps:
- Cook the Soba Noodles: Bring a pot of water to a boil. Add the soba noodles and cook according to package instructions (usually 4-6 minutes). Stir occasionally to prevent sticking.
- Prepare the Sauce: In a bowl, combine the dashi stock, soy sauce, and mirin. Stir well to mix all the ingredients. Set aside.
- Drain and Rinse: Once the noodles are cooked, drain them in a colander and rinse under cold water to stop the cooking process and remove excess starch. This will give the noodles a invigorating texture.
- Serve: Place the chilled soba noodles on a zaru (bamboo mat) or a serving plate. Add the wasabi alongside the noodles for dipping.
- Garnish: Sprinkle the chopped green onions and nori strips over the noodles. If desired, sprinkle sesame seeds on top for added flavor and crunch.
Variations and Tips:
- Vegetable Additions: You can add thin slices of cucumber, radish, or daikon for extra crunch and freshness.
- Protein Boost: Consider topping with sliced grilled chicken, tofu, or shrimp for a heartier meal.
- Spice It Up: If you prefer a spicier kick, mix in more wasabi or add some chili oil to the dipping sauce.
- Noodle Alternatives: If you can’t find soba noodles, you might substitute with other cold noodles like udon or even rice noodles, keeping in mind the cooking times.
- Seasoning Adjustments: Feel free to adjust the balance of soy sauce or mirin according to your taste preference for a sweeter or saltier dip.
Cold Somen With Soy Sauce and Scallions
Cold Somen with Soy Sauce and Scallions is a revitalizing and light Japanese dish that showcases delicate wheat noodles, perfect for warm weather or a light dinner.
Ideal for those who enjoy a quick meal without compromising on flavor, this recipe takes about 15 minutes to prepare. This dish can be served as a starter or main course and is suitable for vegetarians while being simple enough for beginners to master.
Ingredients:
- 200g somen noodles
- 3 tablespoons soy sauce
- 2 tablespoons mirin (optional)
- 1 tablespoon sesame oil
- 2-3 scallions, thinly sliced
- 1 teaspoon toasted sesame seeds (optional)
- Ice water for cooling
Cooking Steps:
- Bring a large pot of water to a boil. Once boiling, add the somen noodles and cook according to package instructions, usually about 3-4 minutes.
- While the noodles are cooking, prepare a bowl of ice water. Once the noodles are cooked, drain them and immediately immerse them in the ice water to stop the cooking process and cool them down.
- After a couple of minutes in the ice water, drain the noodles again and set them aside.
- In a small bowl, mix together the soy sauce, mirin, and sesame oil to create the dipping sauce.
- Place the cooled somen noodles on a plate or in a bowl. Drizzle with the dipping sauce, and top with sliced scallions and toasted sesame seeds if using.
- Serve immediately, allowing guests to dip the noodles into the sauce as they eat.
Variations & Tips:
- For added protein, consider serving with sliced cucumbers, shredded carrots, or boiled eggs as toppings.
- Substitute soy sauce with tamari for a gluten-free option.
- Experiment with different toppings, such as grated ginger or wasabi, for an extra kick.
- If you prefer a chillier dish, prepare the somen ahead of time and store them in the fridge until ready to serve.
- Serve with a side of chilled edamame or a simple cucumber salad for a complete meal.
Thai-Inspired Cold Noodles With Peanut Sauce
Thai-Inspired Cold Noodles With Peanut Sauce is a delightful and invigorating dish perfect for warm days or any time you crave a burst of flavor without heavy cooking.
This dish is ideal for vegetarians, those looking for a quick meal, or anyone who enjoys the rich and nutty tastes of Thai cuisine. With a preparation time of just 30 minutes, you can whip up this quick and easy meal that serves as a satisfying lunch or dinner option.
Ingredients:
- 8 oz rice noodles
- 1 cup cucumber, julienned
- 1 red bell pepper, thinly sliced
- 1 cup carrots, grated
- 1 cup bean sprouts
- ¼ cup green onions, chopped
- ½ cup fresh cilantro leaves
- ¼ cup roasted peanuts, crushed
For the Peanut Sauce:
- ¼ cup creamy peanut butter
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp honey or agave syrup
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1-2 tbsp water (to thin out the sauce if needed)
- Red chili flakes (optional, for heat)
Cooking Steps:
1. Cook the Rice Noodles: Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions until tender, usually around 5-7 minutes.
Once done, drain and rinse under cold water to stop the cooking process and cool the noodles.
2. Prepare the Peanut Sauce: In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, honey (or agave), sesame oil, grated ginger, and red chili flakes (if using).
If the sauce is too thick, gradually add water until you reach your desired consistency.
3. Combine the Ingredients: In a large bowl, combine the cooled rice noodles, cucumber, red bell pepper, carrots, bean sprouts, and green onions.
Pour the peanut sauce over the noodles and toss gently until everything is evenly coated.
4. Serve: Divide the noodle mixture into individual bowls.
Top with fresh cilantro leaves and sprinkle crushed roasted peanuts for added crunch.
Variations and Tips:
- Protein Addition: For a heartier meal, consider adding grilled chicken, shrimp, or tofu to the dish.
- Vegetables: Feel free to include other vegetables like snap peas, radishes, or edamame for added color and nutrition.
- Storage: This dish can be made ahead of time and stored in an airtight container in the fridge for up to 2 days.
The flavors will develop and intensify as it sits.
- Nut-Free Option: Substitute the peanut butter with sunflower seed butter or tahini for a nut-free version.
- Serving Suggestion: Pair with an invigorating cucumber salad or a mango salad for a complete meal.
Enjoy the unique combination of Thai flavors in this easy-to-make cold noodle dish!
Cold Noodles With Grilled Shrimp and Lemon
Japanese-inspired cold noodles with grilled shrimp and lemon are a revitalizing and flavorful dish perfect for warm evenings or when you’re in the mood for something light and satisfying. This dish is suitable for seafood lovers and can easily be enjoyed by family and friends during summer barbecues or casual dinners. Preparation time is approximately 30 minutes, making it a quick yet impressive meal.
Ingredients:
- 8 oz soba noodles
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 2 green onions, sliced
- 1 cucumber, julienned
- 1 carrot, julienned
- 1 tablespoon sesame seeds
- Lemon wedges, for garnish
- Fresh cilantro or parsley, for garnish
Cooking Steps:
- Cook the Noodles: Bring a large pot of salted water to a boil. Add the soba noodles and cook according to package instructions until al dente, typically around 4-5 minutes. Drain and rinse well under cold water; set aside.
- Prepare the Shrimp: In a bowl, mix the olive oil, soy sauce, and lemon juice. Add the shrimp, tossing to coat. Allow to marinate for about 10 minutes.
- Grill the Shrimp: Preheat a grill or grill pan over medium-high heat. Once hot, place the marinated shrimp on the grill and cook for about 2-3 minutes on each side, or until they are pink and opaque. Remove from heat.
- Assemble the Dish: In a large serving bowl, combine the cooled soba noodles, grilled shrimp, sliced green onions, cucumber, and carrot. Toss gently to mix.
- Garnish and Serve: Sprinkle sesame seeds over the top and add fresh cilantro or parsley. Serve with lemon wedges on the side for an extra citrusy kick.
Variations and Tips:
- Vegetable Additions: Feel free to incorporate other vegetables such as bell peppers or radishes for added crunch and flavor.
- Spice it Up: If you enjoy heat, add sliced chili or a drizzle of sriracha to the dish.
- Protein Alternatives: Substitute shrimp with grilled chicken, tofu, or tempeh for a different protein option.
- Make it Ahead: This dish can be prepared in advance and stored in the refrigerator for a few hours, making it perfect for meal prep or potlucks. Just keep the dressing separate until it’s time to serve.
- Serving Suggestions: Pair with a light miso soup or a side salad to create a complete meal.
Tofu and Cold Udon Salad With Miso Dressing
Tofu and Cold Udon Salad With Miso Dressing is a deliciously invigorating dish perfect for warm summer evenings or a light family dinner. This healthy vegetarian option is an excellent choice for those looking for a satisfying meal that is both filling and nutrient-dense. It typically takes about 20 minutes to prepare, making it an ideal weeknight meal or a fun dish to serve at a casual gathering.
The combination of chewy udon noodles, crisp vegetables, and creamy miso dressing creates a delightful balance of flavors and textures.
Ingredients:
- 8 oz udon noodles
- 1 block (14 oz) firm tofu, drained and pressed
- 2 tbsp sesame oil
- 1 cup shredded carrots
- 1 cucumber, julienned
- 1 red bell pepper, thinly sliced
- 4 green onions, chopped
- 2 tbsp sesame seeds
- Salt and pepper to taste
Miso Dressing:
- 3 tbsp white miso paste
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp maple syrup or honey
- 2 tbsp water (adjust for consistency)
- 1 tsp toasted sesame oil
Cooking Steps:
- Cook the udon noodles according to package instructions. Once done, drain and rinse them under cold water to stop the cooking process. Set aside.
- While the noodles are cooking, prepare the tofu. Cut the tofu into bite-sized cubes. In a non-stick skillet, heat the sesame oil over medium heat. Add the tofu pieces, season with a pinch of salt and pepper, and cook until golden brown on all sides, about 5-7 minutes. Remove from the heat and let cool.
- In a large bowl, combine the cooked udon noodles, shredded carrots, cucumber, red bell pepper, and green onions. Add the cooked tofu and gently toss to combine.
- For the miso dressing, in a small bowl, whisk together the miso paste, rice vinegar, soy sauce, maple syrup or honey, water, and toasted sesame oil until smooth. If the dressing is too thick, add additional water, one teaspoon at a time, until the desired consistency is reached.
- Drizzle the miso dressing over the salad and toss to coat evenly. Taste and adjust seasoning if necessary. Sprinkle with sesame seeds before serving.
Variations and Tips:
- Add protein: For a protein boost, consider adding edamame or chickpeas to the salad.
- Customize veggies: Feel free to add or substitute any vegetables you like, such as bell peppers, snow peas, or avocados.
- Serve it cold: This salad can be made ahead of time; just keep it in the fridge for a couple of hours before serving for the best flavor.
- Make it gluten-free: Use gluten-free noodles or substitute with soba noodles, which are made from buckwheat.
- Adjust the dressing: If you prefer a tangier flavor, increase the amount of rice vinegar in the dressing.
Chilled Ramen With Seaweed and Bamboo Shoots
Chilled Ramen with Seaweed and Bamboo Shoots is a revitalizing and satisfying dish, perfect for hot summer days or when you crave something light yet flavorful. This Japanese-inspired meal features delicate ramen noodles served cold, topped with a delightful combination of seaweed and bamboo shoots, making it an ideal choice for vegetarians or anyone looking for a quick and easy dinner option.
The dish can be prepared in under 30 minutes, allowing you to enjoy a burst of Japanese flavors in no time.
Ingredients:
- 200g of fresh or dried ramen noodles
- 2 cups of cold water
- 1 cup of sliced bamboo shoots (canned or fresh)
- 1 sheet of nori (seaweed), cut into strips
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of rice vinegar
- 1 teaspoon of sugar
- 1 green onion, finely sliced (for garnish)
- Sesame seeds (for garnish)
- Optional: sliced cucumbers, cherry tomatoes, or other vegetables
Cooking Steps:
1. Cook the Ramen Noodles: Bring a pot of water to a boil. Add the ramen noodles and cook according to package instructions (usually around 3-5 minutes for fresh noodles).
Once cooked, drain the noodles and rinse them under cold water to stop the cooking process and cool them down.
2. Prepare the Sauce****: In a small bowl, mix the soy sauce, sesame oil, rice vinegar, and sugar until well combined. Set aside.
3. Assemble the Dish: In a large bowl, add the chilled noodles. Pour the sauce over the noodles and toss gently to coat evenly.
4. Add Toppings****: Top the noodles with sliced bamboo shoots, nori strips, and any other desired garnishes such as sliced cucumbers or cherry tomatoes.
Sprinkle with green onions and sesame seeds for added flavor and crunch.
5. Chill and Serve: Serve immediately, or chill in the refrigerator for another 10-15 minutes for maximum revitalization.
Enjoy your chilled ramen as a light meal or a side dish!
Variations and Tips:
- Protein Addition: For a heartier meal, consider adding sliced grilled chicken, boiled eggs, or tofu.
- Spicy Twist: Incorporate a drizzle of chili oil or sriracha to add a spicy kick to your ramen.
- Vegetable Options: Feel free to mix in other fresh vegetables such as shredded carrots, bell peppers, or radishes for added texture and taste.
- Make it Vegan: Confirm that the soy sauce and any additional sauces used are vegan-friendly.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to two days; just keep the sauce separate until you are ready to serve.
This simple yet flavorful chilled ramen dish is a perfect way to celebrate the tastes of Japan while offering a delightful dining experience. Enjoy!
Cold Rice Noodles With Fresh Herbs and Lime
Cold rice noodles with fresh herbs and lime is a revitalizing dish that captures the essence of Japanese flavors while offering a light and satisfying meal option. Perfect for warm weather or a quick dinner, this dish combines the delicate texture of rice noodles with invigorating herbs and a zesty lime dressing to create a harmonious balance.
The preparation time is quick, taking approximately 15 minutes, which makes it an ideal choice for busy weeknights or casual entertaining.
Ingredients:
- 200g rice noodles
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- Juice and zest of 1 lime
- 1 tablespoon rice vinegar
- 1 tablespoon honey or sugar
- 1 cup fresh mint leaves, roughly chopped
- 1 cup fresh cilantro leaves, roughly chopped
- 1 cup cucumber, julienned
- 1/2 cup scallions, thinly sliced
- Crushed peanuts (for garnish, optional)
Cooking Steps:
- Cook the Rice Noodles: Bring a pot of water to a boil, then add the rice noodles. Cook according to the package instructions until al dente, usually about 4-6 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
- Prepare the Dressing: In a small bowl, whisk together the sesame oil, soy sauce, lime juice, lime zest, rice vinegar, and honey until well combined. Adjust the sweetness or acidity to taste by adding more honey or lime juice as desired.
- Combine Ingredients: In a large mixing bowl, combine the cooked rice noodles, chopped mint, cilantro, cucumber, and scallions. Pour the dressing over the noodles and toss gently until everything is well coated.
- Serve: Divide the noodles into serving bowls or plates. Garnish with crushed peanuts if desired for added crunch and texture.
- Chill or Serve Immediately: This dish can be served immediately or refrigerated for 15-30 minutes for a cooler serving option.
Variations and Tips:
- Protein Additions: Add cooked shrimp, diced chicken, or tofu for a heartier meal.
- Vegetable Alternatives: Feel free to swap the cucumber with other crunchy vegetables like bell peppers or carrots for added color and crunch.
- Dressing Customization: Experiment with different herbs like basil or parsley, or add a spicy kick with a splash of sriracha or chili flakes in the dressing.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The flavors will continue to meld, making it even more delicious the next day!
Soba Noodle Bowl With Pickled Vegetables
Soba Noodle Bowl with Pickled Vegetables is a revitalizing and nutritious dish that combines the nutty flavor of buckwheat noodles with vibrant, tangy vegetables.
This cold noodle bowl is perfect for warm summer dinners or quick lunches, appealing to those who enjoy light yet satisfying meals. With a preparation time of approximately 30 minutes, it is an easy option for anyone, whether you are a busy professional or a home cook looking to impress family and friends.
Ingredients:
- 8 ounces soba noodles
- 1 cup julienned carrots
- 1 cup thinly sliced cucumber
- 1 cup red cabbage, thinly sliced
- 1 cup radishes, thinly sliced
- 1 cup pickled ginger
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated ginger
- 1 tablespoon sesame seeds
- Fresh cilantro or green onions for garnish (optional)
Cooking Steps:
- Cook the Soba Noodles: Bring a large pot of water to a boil and add the soba noodles. Cook according to package instructions, usually about 4-5 minutes. Drain and rinse the noodles under cold water to stop the cooking process. Set aside in a large bowl.
- Prepare the Pickled Vegetables: In a separate bowl, combine the soy sauce, rice vinegar, sesame oil, honey (or maple syrup), and grated ginger to create a dressing.
- Add Vegetables: Toss the julienned carrots, sliced cucumber, red cabbage, and radishes in the dressing until well coated. Let sit for about 10 minutes to allow the flavors to meld and the vegetables to pickle slightly.
- Combine the Noodles and Vegetables: Add the pickled vegetables to the bowl of soba noodles and toss gently to combine.
- Serve: Divide the soba noodle bowl into individual serving bowls and sprinkle with sesame seeds and garnish with fresh cilantro or green onions if desired.
Variations and Tips:
- Protein Additions: For a heartier meal, consider adding grilled chicken, shrimp, or your choice of tofu to boost protein.
- Vegetable Substitutions: Feel free to use other vegetables such as bell peppers, spinach, or snap peas based on your preference or what you have on hand.
- Noodle Options: If you can’t find soba noodles, substitute with whole wheat spaghetti or another type of Asian noodle. Just verify they are cooked al dente.
- Make-Ahead: This dish can be prepared ahead of time and stored in the refrigerator for up to two days. Just add sesame seeds and cilantro right before serving to keep flavors fresh.
Cold Udon With Chilled Broth and Sesame Oil
Cold Udon with Chilled Broth and Sesame Oil is a revitalizing and light dish that captures the essence of Japanese cuisine. Ideal for warm summer evenings or those looking for a satisfying yet easy meal, this recipe requires minimal preparation time and is perfect for individuals or families.
In just about 30 minutes, you can whip up a delightful bowl of udon noodles served in a flavorful chilled broth, garnished with sesame oil for added depth.
Ingredients:
- 200g udon noodles
- 4 cups dashi broth (chilled)
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 2 green onions, thinly sliced
- 1/4 cup nori (seaweed), shredded
- Ice cubes (optional)
Cooking Steps:
1. Cook the Udon Noodles: Bring a pot of water to a boil. Add the udon noodles and cook according to package instructions (usually about 8-10 minutes).
Once cooked, drain the noodles and rinse under cold running water to cool them down. Set aside.
2. Prepare the Chilled Broth: In a mixing bowl, combine the chilled dashi broth, soy sauce, mirin, sesame oil, and grated ginger.
Stir well to mix all the ingredients and guarantee they are combined evenly. Adjust the seasoning if necessary.
3. Serve: In a serving bowl, place a portion of the cold udon noodles. Pour the chilled broth over the noodles.
Add green onions and shredded nori on top for garnish. If desired, add a few ice cubes to keep the dish even cooler.
4. Final Touch: Drizzle a bit more sesame oil over the top before serving for an extra layer of flavor.
Variations and Tips:
- Protein Add-ons: To make the dish more filling, consider adding cooked shrimp, sliced chicken, or soft-boiled eggs on top of the noodles.
- Vegetable Options: You can also top the dish with fresh vegetables like cucumber strips, radishes, or edamame for added texture and nutrition.
- Spice it Up: If you enjoy a bit of heat, incorporate some sliced chili or a dash of togarashi (Japanese chili spice) into the broth.
- Make-ahead: The broth can be prepared in advance and kept refrigerated. Simply re-chill before serving.
- Storing Leftovers: Store any leftovers in an airtight container in the fridge for up to 2 days, though noodles are best enjoyed fresh to maintain their texture.
Noodle Salad With Grilled Chicken and Sesame Dressing
This Noodle Salad with Grilled Chicken and Sesame Dressing is a revitalizing and satisfying dish that perfectly combines protein and healthy carbohydrates, making it ideal for a light dinner or lunch.
The blend of flavors—savory grilled chicken paired with a nutty sesame dressing and crisp vegetables—will appeal to anyone looking for a delicious and nutritious meal. Preparation time is approximately 30 minutes, making it a quick and easy solution for busy weeknights.
Ingredients:
- 8 oz. soba noodles (or other cold noodles)
- 2 boneless, skinless chicken breasts
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup shredded carrots
- 1 bell pepper, sliced thinly
- 1 cucumber, julienned
- ¼ cup scallions, sliced
- ¼ cup sesame seeds, toasted
- Fresh cilantro or basil for garnish (optional)
For the Sesame Dressing:
- 3 tablespoons tahini
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- Water to thin (if necessary)
Instructions:
- Cook the Noodles: Boil a pot of salted water and cook the soba noodles according to package instructions. Once cooked, drain and rinse under cold water to cool. Set aside.
- Marinate the Chicken: In a bowl, whisk together soy sauce, olive oil, salt, and pepper. Add the chicken breasts and allow them to marinate for at least 10 minutes.
- Grill the Chicken: Heat a grill pan over medium-high heat and grill the marinated chicken for about 6-7 minutes per side or until cooked through and juices run clear. Let it rest for a few minutes before slicing.
- Make the Dressing: In a small bowl, whisk together tahini, soy sauce, rice vinegar, honey, sesame oil, grated ginger, and minced garlic. Add water a little at a time until you achieve a pourable consistency.
- Assemble the Salad: In a large bowl, combine the cooled noodles, shredded carrots, bell pepper, cucumber, and scallions. Add the sliced chicken on top.
- Serving: Drizzle the sesame dressing over the salad, gently toss to combine, and sprinkle with toasted sesame seeds and fresh herbs if desired.
Variations & Tips:
- Protein Alternatives: Replace grilled chicken with grilled shrimp, tofu, or edamame for a vegetarian option.
- Vegetable Variations: Feel free to add or substitute your favorite veggies like snap peas, radishes, or avocados.
- Make Ahead: This salad can be made a few hours in advance. Keep the dressing separate until serving to prevent the noodles from getting soggy.
- Nut-Free Option: Omit sesame seeds and use sunflower seed butter instead of tahini in the dressing for a nut-free variation.
Enjoy your delicious Noodle Salad with Grilled Chicken and Sesame Dressing, a delightful dish that is packed with flavor and nutrients!
Cold Noodle Rice Paper Rolls With Dipping Sauce
Cold Noodle Rice Paper Rolls With Dipping Sauce are a rejuvenating and versatile dish inspired by Japanese cuisine, ideal for warm weather meals or as an appetizer at gatherings.
These rolls are perfect for those looking for a light yet satisfying snack, and their combination of fresh ingredients makes them both nutritious and visually appealing. The total preparation time is approximately 30 minutes, making it a quick and fun dish to whip up, whether you’re serving friends or enjoying a solo meal.
Ingredients:
- Rice paper wrappers
- Cooked soba noodles
- Shrimp or tofu (cooked and sliced)
- Thinly sliced vegetables (e.g., cucumber, bell pepper, carrots, and avocado)
- Fresh herbs (e.g., cilantro, mint, and basil)
- Sesame seeds (optional)
- Dipping sauce (e.g., soy sauce, peanut sauce, or a homemade miso dressing)
Cooking Instructions:
- Prepare the Soba Noodles: Cook soba noodles according to package instructions. Drain and rinse under cold water to cool them off, then set aside.
- Prepare the Ingredients: Slice your shrimp or tofu into thin strips. Prepare your vegetables by julienning or thinly slicing them. Chop the fresh herbs.
- Soak the Rice Paper: Fill a shallow dish with warm water. Take one rice paper wrapper and dip it into the water for about 10-15 seconds, or until it becomes pliable. Carefully remove it and lay it flat on a clean surface.
- Assemble the Rolls: On the lower third of the rice paper, layer a small amount of soba noodles, a few slices of shrimp/tofu, some vegetable slices, and a sprinkle of fresh herbs. Be careful not to overfill.
- Roll it Up: Fold the sides of the rice paper inward and then roll it away from you, keeping the filling compact. Repeat the process with the remaining ingredients.
- Prepare the Dipping Sauce: While the rolls are being prepared, mix your preferred dipping sauce in a small bowl. For a quick peanut sauce, combine peanut butter, soy sauce, lime juice, and a touch of sugar.
- Serve: Arrange the rice paper rolls on a platter with the dipping sauce on the side.
Variations and Tips:
- Protein Options: Vary the protein by using grilled chicken or mixing up the tofu with different marinades.
- Vegetable Choices: Feel free to use any vegetables you like, such as radishes, sprouts, or even pickled vegetables for an extra punch.
- Herbal Infusion: Experiment with different combinations of herbs to find your favorite flavor profile.
- Storage: If not serving immediately, keep the rolls covered with a damp cloth to prevent them from drying out. They can be stored in the refrigerator for a few hours before serving.
- Make it Spicy: Add thinly sliced jalapeños or sriracha to the filling for some heat.
Enjoy these delightful Cold Noodle Rice Paper Rolls as a delicious, interactive meal that can be customized to suit your taste!
