Description
Nothing screams summer more than a cold noodle salad, and this chili crisp soba noodle salad will be on repeat until fall. Think chewy soba noodles and crispy sweet cucumbers tossed in a chili crisp lime sauce, topped with loads of toasted sesame and roasted cashews!
Ingredients
Scale
Noodles & Greens
- 1 bundle (4.75 oz or 90 g) soba noodles (love Hakubaku soba noodles)*
- 1/2 cup frozen shelled edamame (optional)
- 2 persian cucumbers or mini cucumbers, thinly mandolin (about 120 g)
- 1/4 cup cilantro, finely chopped
- 3 scallions, thinly sliced on a bias
- 1/4 cup roasted cashews or roasted peanuts, roughly chopped (optional)
- Toasted sesame seeds for garnish
Chili-Lime Sauce
- 2 tsp sesame oil
- 2 tsp soy sauce
- 2 tsp lime juice
- 2 tsp chili crisp**
- 1 tsp honey (sub with maple syrup if vegan)
- 1 tsp white miso paste
Instructions
- Boil the noodles and blanch the edamame. Start by boiling the noodles. Add the noodles to a pot of boiling water along with a large pinch of salt, and cook until soft but still chewy. About 1 minute before the noodles are done, add in the frozen edamame to blanch them. Drain and rinse the noodles and edamame in cold water and set aside to drain.
- Prep the sauce. In parallel, while the noodles cook, prep the dressing. Add all the ingredients to a small bowl and whisk together. Alternatively, you can whisk the dressing in the same bowl you’ll use for the salad to minimize dishes.
- Prep the veggies. Lastly, mandoline the cucumbers on the thinnest setting, and add to a large bowl along with the scallions and cilantro.
- Toss and serve. Add the drained noodles and edamame, pour over the dressing, and toss together. Adjust for salt as needed, and top with a generous amount of toasted sesame seeds.
Notes
*If you’re gluten-free, use rice noodles instead.
**Start with 1 tsp chili crisp if you want less heat.