Recipes - Japanese

Tangy Cold Cha Soba Noodles
Tangy Cold Chat Soba Noodles Recipe


A popular Japanese summer salad made of cha soba noodles. Best served cold, with a tangy twist! Also called Zaru Soba, it is one of the most popular Japanese dish on a hot summer day.
Cooking Time:
Serves:3 to 4
Total time:
Course: Main
Cook Method: Boil
Cuisine: Japanese









Ingredients:

180g Hakubaku Organic Cha Soba Noodles
1 Lebanese cucumber (sliced thinly)
1 cup mixed cherry tomatoes (quartered)
1 cup snow peas and/or sugar snap peas
1 handful bean sprouts or snow pea shoots
½ cup coriander (torn)

Dressing

¼ cup extra virgin olive oil
2½ tbsp sesame oil
1 tsp sea salt
1 tsp raw sugar or coconut sugar
1 lemon (juiced)
½ orange (juiced)




Steps:
  1. Whisk together all of the dressing ingredients, set aside to let the flavours combine.
  2. Bring a pot of water to the boil and blanch the snow peas and/or sugar snap peas.
  3. Remove from water with a slotted spoon, and rinse under cold water.
  4. Bring the water back to the boil, and cook the Cha Soba noodles as per instructions.
  5. Drain and rinse under ice cold water.
  6. Divide noodle into 2 bowls, top with cucumber, cherry tomatoes, peas, and shoots/sprouts.
  7. Drizzle liberally (to taste) with the dressing, and top with coriander.

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Tangy Cold Cha Soba Noodles

Tangy Cold Cha Soba Noodles

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A popular Japanese summer salad made of cha soba noodles. Best served cold, with a tangy twist! Also called Zaru Soba, it is one of the most popular Japanese dish on a hot summer day.

Cooking Time:
Serves: 3 to 4
Total time:
Course: Main
Cook Method: Boil
Cuisine: Japanese
Ingredients

180g Hakubaku Organic Cha Soba Noodles
1 Lebanese cucumber (sliced thinly)
1 cup mixed cherry tomatoes (quartered)
1 cup snow peas and/or sugar snap peas
1 handful bean sprouts or snow pea shoots
½ cup coriander (torn)

Dressing

¼ cup extra virgin olive oil
2½ tbsp sesame oil
1 tsp sea salt
1 tsp raw sugar or coconut sugar
1 lemon (juiced)
½ orange (juiced)

Instructions
  1. Whisk together all of the dressing ingredients, set aside to let the flavours combine.
  2. Bring a pot of water to the boil and blanch the snow peas and/or sugar snap peas.
  3. Remove from water with a slotted spoon, and rinse under cold water.
  4. Bring the water back to the boil, and cook the Cha Soba noodles as per instructions.
  5. Drain and rinse under ice cold water.
  6. Divide noodle into 2 bowls, top with cucumber, cherry tomatoes, peas, and shoots/sprouts.
  7. Drizzle liberally (to taste) with the dressing, and top with coriander.

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