Please Send Noods

Please Send Noods

I’ll keep this short and simple because that’s exactly what this recipe is. This is the cold noodle salad to eat all summer long; your new go-to side for any vaguely Asian-inspired meal; the perfect snack eaten directly from the fridge at 2 am—with your bare hands.

These noodles will be on the table in less than 20 minutes and you only need seven ingredients. In other words, this could be your dinner tonight.

Barely-dressed, cold soba

Salty, herby, savory, and easy. These might be the best four descriptors to ever exist about dinner. The key is this: ABT. Always Be Tasting. This dressing may seem light, but the ingredients are potent. Add the dressing first, then taste your noodles. If you think you need more, add more. Add your herbs second, and taste your noodles again. If you think you need more, add more.

Time: 20 minutes total
Serves: Four-ish
Drink: Willamette Valley Pinot Noir or Austrian Grüner Veltliner

  • 8–10 ounces dried soba noodles
  • 4 small scallions, green and whites, thinly sliced
  • ½ cup chopped cilantro
  • 1 tbl sesame oil
  • 1 tbl soy sauce
  • 1 tbl mirin
  • 1 tbl sesame seeds
  • 1. Boil some water
    Fill your biggest pot with water, add a handful of salt, and boil it on high heat.

    2. Cook soba
    When your water reaches a rolling boil, cook the soba noodles for 4–5 minutes.

    3. Make dressing
    While the noodles are cooking, combine sesame oil, soy sauce, and mirin in a small bowl. 

    4. Drain and rinse noodles in cold water
    Cold water will cool your noodles and prevent further cooking.

    5. Dress the noodles
    Toss your noodles with dressing, then add scallions and cilantro and toss again.

    6. Plate and serve!
    Throw your noodles in a big shallow bowl, scatter the sesame seeds on top, and either serve immediately or hold in the fridge.

    Cold Soba Plated

    Um, excuse me?

    I don't have any soba noodles—can I use other types?
    Hell yes! Soba are our favorite for this recipe, but honestly, you could use plain old spaghetti and it would still taste delicious. Just doesn’t look quite as nice.

    I don't like cilantro. 
    That sucks for you. But, experts say it's not your fault. You can leave it out, or substitute with another favorite herb. Flat-leaf parsley is an easy substitute, but Thai basil would also probably be delicious.

    What should I serve this with?
    We love pairing these noodles with this kickass black cod.

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