Shanghai summer, electric with the endless buzz of cicadas, is in full swing. With the mercury hitting — and passing — 35C for days on end, hovering over a gas stove to make a hot meal begins to its appeal. Ice cream and fruit smoothies keep me cool, but what to do for an actual meal?
Enter soba noodles, which I’d prepared before in various ways. This very useful blog post I came across when googling how to cook soba noodles properly inspired me to do it the summertime Japanese way, served cold with dipping sauce.
I’ve made a few modifications from the above-linked recipe based on what I’ve got in the kitchen and to suit my own taste: plates instead of bamboo sieves (which look pretty but look like a pain to wash), peanut/sesame-based sauce rather than the traditional soba tsuyu, and whatever cool toppings I have on hand (or none at all).
The result is a quick-to-prepare and fun-to-eat meal that’s high on flavour and low on heat. And kinda addictive — I’ve had this three times in the past 4 days! The recipe below is my twist on the theme.
15-minute cold soba noodles with nutty dipping sauce
100g soba (buckwheat) noodles (荞麦面)
1-2 cloves garlic, peeled and minced
2 tsbp peanut butter or pure sesame paste (black or white)
1 tsp black rice vinegar (鎮江香醋)
1 tsp sesame oil
4-5 tbsp lukewarm water
1.5 tsp sugar
2 tsp light soy sauce
1 tbsp finely chopped green onion
Half a carrot, cut into matchsticks
Half a cucumber, cut into matchsticks
Other raw veggies or cold tofu
1. Sprinkle soba noodles in large pot of boiling water. Use chopsticks to immerse all noodles in water, and cook on medium heat for 5 minutes or until cooked through (taste to test).
2. While noodles are cooking, prepare the toppings by cutting up the vegetables. If using carrot and/or cucumber, sprinkle lightly with salt and drizzle with a little sesame oil.
3. In a small bowl, mix all sauce ingredients together with a spoon. Peanut butter may remain in small clumps. Taste and adjust amounts to suit your preference. Place green onions in sauce.
4. Once noodles are cooked, drain into a colander, then rinse under a steady stream of cold water until noodles are cool to the touch. Wash the noodles actively by picking up bunches and swishing them around directly under the water until they are no longer gummy. Or follow these detailed steps. Because Chinese tap water isn’t safe for consumption, either do a final rinse with potable water, or pour (fresh) boiling water over the noodles as a last step.
5. Take small bunches of noodles and place them one by one on a plate or serving platter.
6. To eat, pick up a portion of noodles with chopsticks and dip briefly in sauce, then eat immediately. Serve with cold vegetables.
Serves 1. Increase amounts proportionally to suit additional diners. Each person should get their own bowl of dipping sauce, unless you don’t mind sharing :-)