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Sesame-Ginger and Cucumber Soba Noodles
from Cookie + Kate

Name: Sesame-Ginger and Cucumber Soba Noodles
Prep time: 20M
Cook time: 8M
Total time: 28M
Ingredients: 8 ounces soba noodles (about 2 bundles) or spaghetti noodles of choice; 1 large or 2 small English cucumbers; 1 bunch scallions (green onions), chopped (about ¾ cup chopped); ⅓ cup tahini; 2 tablespoons rice vinegar; 1 tablespoon finely grated fresh ginger; 1 tablespoon white miso (optional); 2 teaspoons reduced sodium tamari or soy sauce; 1 teaspoon toasted sesame oil; handful fresh cilantro, chopped; pinch red pepper flakes; ⅓ to ½ cup water; 2 tablespoons sesame seeds (preferably black); sea salt, to taste

Ingredients

You need 14 Ingredients

sea salt, to taste

2 tablespoons sesame seeds (preferably black)

⅓ to ½ cup water

pinch red pepper flakes

handful fresh cilantro, chopped

1 teaspoon toasted sesame oil

2 teaspoons reduced sodium tamari or soy sauce

1 tablespoon white miso (optional)

1 tablespoon finely grated fresh ginger

2 tablespoons rice vinegar

⅓ cup tahini

1 bunch scallions (green onions), chopped (about ¾ cup chopped)

1 large or 2 small English cucumbers

8 ounces soba noodles (about 2 bundles) or spaghetti noodles of choice

Steps

Showing 2 out of 4 Steps

Use a chef's knife, or better yet, a julienne peeler, to slice the cucumber into long, skinny strips. Toss the super seedy inside strips. Then you can slice the remainder into 3-inch long strips (as shown) or leave them long.
Bring a large pot of salted water to boil and cook the soba noodles until al dente, according to package directions (do not overcook them!). Drain and rinse under cold water.

View the remaining steps at
Cookie + Kate