the perfect cold noodle salad for summer

Ingredients

• 2 medium Cucumber (trim ends, cut into thin ribbons using a mandolin)
• 200 g Soba Noodles (cook according to package, rinse in ice water after draining)
• 1 cup Shelled Edamame (frozen, add to boiling water with noodles for the last minute)
• 2 tbsp Chili Crisp (store‑bought or homemade, provides heat and crunch)
• 2 tbsp Soy Sauce (low‑sodium preferred)
• 1 tbsp Rice Vinegar (adds bright acidity)
• 1 tsp Sesame Oil (toasted sesame oil for nutty flavor)
• 1 tsp Granulated Sugar (balances acidity)
• 1 clove Garlic (minced)
• 2 stalks Green Onions (thinly sliced for garnish)
• 1 tsp Toasted Sesame Seeds (optional garnish)

Instructions

1. Slice Cucumbers Thinly

   Trim the ends off the cucumbers and run them through a mandolin set to its thinnest setting, creating long, ribbon‑like strips.

   Time: PT5M

2. Cook Noodles and Blanch Edamame

   Bring a large pot of salted water to a boil. Add the soba noodles and cook according to package directions (usually 4‑5 minutes). About 1 minute before the noodles are al dente, add the frozen edamame and let it blanch together.

   Time: PT5M

   Temperature: boiling

3. Shock and Drain

   Immediately drain the noodles and edamame in a colander and rinse under an ice‑water bath for 30 seconds to stop cooking and keep everything cool.

   Time: PT2M

4. Prepare the Chili Crisp Dressing

   In a mixing bowl, whisk together chili crisp, soy sauce, rice vinegar, toasted sesame oil, sugar, and minced garlic until smooth.

   Time: PT3M

5. Combine All Components

   Add the cooled noodles, edamame, and cucumber ribbons to the bowl with the dressing. Toss gently with tongs until everything is evenly coated.

   Time: PT3M

6. Garnish and Serve

   Transfer the salad to a serving platter or individual bowls. Sprinkle with sliced green onions and toasted sesame seeds. Serve chilled or at room temperature.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

45 g

Fat

6 g

Fiber

5 g