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30 Minutes
Vegetarian
Mild

Cold Soba Noodle Salad with Chilli-Pickled Cucumber

  • Easy
  • Fast
  • Healthy
  • One Pot

This cooling and nutrient-dense dish is perfect for warm evenings that require as little cooking as possible. Nutty and delicious soba noodles come alive with a spiced cucumber pickle, crunchy vegetables and sesame dressing for a fresh and healthy summer salad.

Recipe

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1

Pickle Cucumber

Trim and slice cucumber into long wedges. Remove seeds from chilli and finely chop. Place cucumber, chilli, sesame seeds, 60ml (1/4 cup) rice wine vinegar, 1/2 teaspoon sugar and 1/4 teaspoon sea salt in a bowl and toss well to coat. Set aside until ready to serve.

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2

Cook Noodles

Cook soba noodles in a large saucepan of boiling water for 4 minutes or until al dente. Drain into a colander and rinse well under cold water until chilled. Set aside.

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3

Prepare Vegetables

Trim and thinly slice snow peas into matchsticks. Quarter radishes. Thickly slice spring onions.

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4

Make Dressing

Place sesame oil, 3 tablespoons soy sauce, remaining rice wine vinegar and remaining sugar in a bowl large enough to fit the noodles and stir to combine.

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5

Dress Noodles

Add noodles to dressing and toss well to coat.

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6

Plate Up

Divide noodles between bowls. Top with pickled cucumber, snow peas and radishes. Drizzle over a little of the cucumber pickling liquid and sprinkle with spring onion to serve.

Australians QuiteLike

Cold Soba Noodle Salad with Chilli-Pickled Cucumber

Fabulous fresh ingredients

"Wonderful recipes that are delicious and nutritious and good value for money"

Ericca

Easy to cook

"Very tasty and quick to cook which is a big help during the week when you are working."

Helen

Great quality produce

"The recipes are so much better than all other meal kits I’ve tried over the years."

Asami