Soba Noodle Salad


Bibim Gooksoo | 비빔국수

Soba Salad

 

Ingredients

2 rolls soba noodles, (5 rolls to a pound)
1 english or asian cucumber, divided
1 carrot
1 egg
1 tablespoon roasted sesame seeds
1 green onion, julienned

Canola oil, sesame seed oil, kosher salt, sauce ingredients as follows

Soy Sesame Sauce

2 tablespoons soy sauce
2 tablespoons water
1 tablespoon granulated sugar
1 teaspoon sesame seed oil

In a small bowl, combine all ingredients.

Spicy Gochujang Sauce

3 tablespoons gochujang (Korean chili paste)
1 teaspoon Korean coarse red pepper powder
1 medium clove garlic, minced, about 1 teaspoon
1 tablespoon finely chopped green onions
1 tablespoon soy sauce
2 tablespoons apple cider vinegar
2 tablespoons granulated sugar
1 teaspoon sesame seed oil

In a small bowl, combine all ingredients. Mix well and set aside. Will keep in the refrigerator for up to 2 weeks. The flavor will be enhanced as time passes.

This sauce has many uses. It can be used to make many vegetables salads. I always have a batch made and have it in the refrigerator.

Serving Size: 2

Cook’s Note:
If you prefer a noodle salad to be not spicy, you can double up on the Soy Sesame Sauce and omit the Spicy Gochujang Sauce. The heat element can easily be adjusted by using more or less of the two sauces.
 

 

MungBeanSalad5

Julienne the cucumbers. Separate the outer skin layer and interior flesh parts.

 

Soba Salad

Julienne the carrot to even thin long pieces.

If even length is not important to you, an easier and faster way to julienne the cucumbers and carrots is to use a Japanese mandoline.

 
 

GochujangSauce

Make the two Sauces: Soy Sesame Sauce and Spicy Gochujang Sauce. Set aside.

 
 

Soba Noodle Salad

Heat a pan on medium high heat. Add one teaspoon of canola oil or oil of your choice.

 
 

Soba Salad

When the oil is hot, quickly sauté the outer skin layer of the cucumber with a pinch of kosher salt. Should take less than 10 seconds, remove when the color turns deeper and brighter green.

 
 

Soba Salad

Follow the same steps and sauté the rest of the cucumbers.

 
 

Soba Salad

Sauté the carrots with a pinch of kosher salt until al-dante.

 
 

Egg Threads

Make egg white and yolk egg threads.

 

Soba Salad

Place all the prepped ingredients on a large platter.

 
 

Soba Salad

In a large pot, fill it 2/3 full with water. Bring to a boil.

 
 

Adding Salt to Water

Add generous pinches of kosher salt and let the water come back up to a boil.

 
 

Soba Salad

Add the noodles.

 
 

Soba Salad

Bring to a boil and continue to cook at a medium boil.

 
 

Soba Salad

When the liquid comes to a boil, add about a 1/4 cup of cold water. Let it come back up to a boil, then add another 1/4 cup of cold water. This process helps the noodles to add a chewy texture.

Continue to boil for another 3 minutes, or until the noodles are soft at the center.

 
 

Soba Salad

Test the doneness by dipping a strand into cold water and tasting it.

 
 

Soba Salad

When the noodles are cooked, ladle out the noodles into a large bowl of ice cold water.

 
 

Soba Salad

Take the bowl to the sink and rinse the noodles until the water runs clear, 2 to 3 times. Drain in a colander. Let as much liquid from the noodles drain. Transfer to a large mixing bowl.

 
 

Soba Salad

Add the Soy Sesame Sauce. Gently toss to coat the noodles.

 
 

Soba Salad

Add the cucumbers (lighter flesh pieces, save the greener outer skin pieces for later)

 
 

Soba Salad

Add sesame seeds, green onions and gently toss to combine.

 
 

Soba Salad

Pour 1/4 cup or desired amount of Spicy Gochujang Sauce. Mix gently.

 
 

Soba Salad

Transfer to a serving bowl.

 
 

Arrange cucumbers, carrots, egg threads on top of the noodles.

Pour a dollop of the Spicy Gochujang Sauce.

 

Related Recipes

 

Soba Noodle Salad
 
Makes: 2 servings
Ingredients
  • 2 rolls soba noodles, (5 rolls to a pound)
  • 1 english or asian cucumber, divided
  • 1 carrot
  • 1 egg
  • 1 tablespoon roasted sesame seeds
  • 1 green onion, julienned
  • Canola oil, sesame seed oil, Kosher salt
Soy Sesame Sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 1 tablespoon granulated sugar
  • 1 teaspoon sesame seed oil
Spicy Gochujang Sauce
  • 3 tablespoons gochujang (Korean chili paste)
  • 1 teaspoon Korean coarse red pepper powder
  • 1 medium clove garlic, minced, about 1 teaspoon
  • 1 tablespoon finely chopped green onions
  • 1 tablespoon soy sauce
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon sesame seed oil
Instructions
Make the Two Sauces
  1. In a small bowl, combine all ingredients. Mix well and set aside. Will keep in the refrigerator for up to 2 weeks. The flavor will be enhanced as time passes.
Prep Vegetables
  1. Julienne the cucumbers, keeping the outer skin and inner flesh separate. Julienne the carrots to even thin pieces. An easier and faster way to julienne the cucumbers and carrots is to use a Japanese mandoline. Step by step instructions on How-To Julienne
Cook
  1. Heat a pan on medium high heat. Add one teaspoon of canola oil or oil of your choice.
  2. When the oil is hot, quickly sauté the outer skin layer of the cucumber with a pinch of kosher salt. Should take less than 10 seconds, remove when the color turns deeper and brighter green.
  3. Follow the same steps and sauté the rest of the cucumbers.
  4. Sauté the carrots with a pinch of kosher salt until al-dante.
  5. Make egg white and yolk egg threads. How-To Make Egg Threads
  6. Place all the prepped ingredients on a large platter.
Cooking Noodles
  1. In a large pot, fill it ⅔ full with water. Bring to a boil.
  2. Add generous pinches of kosher salt and let the water come back up to a boil.
  3. Add the noodles. Bring to a boil and continue to cook at a medium boil.
  4. When the liquid comes to a boil, add about a ¼ cup of cold water. Let it come back up to a boil, then add another ¼ cup of cold water. This process helps the noodles to add a chewy texture.
  5. Continue to boil for another 3 minutes, or until the noodles are soft at the center.
  6. Test the doneness by dipping a strand into cold water and tasting it.
  7. When the noodles are cooked, ladle out the noodles into a large bowl of ice cold water.
  8. Take the bowl to the sink and rinse the noodles until the water runs clear, 2 to 3 times. Drain in a colander. Let as much liquid from the noodles drain. Transfer to a large mixing bowl.
Seasoning the Noodles
  1. Add the Soy Sesame Sauce. Gently toss to coat the noodles.
  2. Add the cucumbers (lighter flesh pieces, save the greener outer skin pieces for later)
  3. Add sesame seeds, green onions and gently toss to combine.
  4. Pour ¼ cup or desired amount of Spicy Gochujang Sauce. Mix gently.
Assembly
  1. Transfer to a serving bowl. Arrange cucumbers, carrots, egg threads on top of the noodles.
  2. Pour a dollop of the Spicy Gochujang Sauce.
Notes
If you prefer a noodle salad to be not spicy, you can double up on the Soy Sesame Sauce and omit the Spicy Gochujang Sauce. The heat element can easily be adjusted by using more or less of the two sauces.