Cold Noodle Salad #7 Recipe

Cook the noodles

Bring a large pot of salted water to a rolling boil. Add the soba noodles (or chosen noodles) and cook according to package instructions until just al dente (usually 4–6 minutes). Stir occasionally to prevent sticking.

While the noodles cook, prepare a large bowl with 4 cups of ice water to shock the noodles and stop cooking.

When the noodles are done, drain them in a colander and immediately transfer to the ice water to cool for 1–2 minutes, tossing gently so they separate and chill. This keeps them firm and prevents clumping.

Drain the chilled noodles thoroughly, then transfer to a large serving bowl. Toss with 1 teaspoon neutral oil to prevent sticking if desired.

Prepare vegetables: halve the cucumber lengthwise and scoop seeds if watery; then julienne into thin matchsticks. Peel the carrot and julienne or use a peeler to make ribbons. Core and thinly slice the red bell pepper into thin strips. Thinly slice the scallions on a bias. Roughly chop the cilantro (stems fine).

Add the prepared cucumber, carrot, red bell pepper, scallions, and cilantro to the bowl with the noodles. Toss gently to combine and set aside while you make the dressing.

In a medium bowl or jar, combine 6 tablespoons soy sauce, 3 tablespoons rice vinegar, 2 tablespoons sesame oil, 1 tablespoon neutral oil, 1 tablespoon honey (or maple syrup), 1 tablespoon fresh lime juice, 1 teaspoon grated ginger, 1 minced garlic clove, and 1 teaspoon Sriracha. Whisk (or shake in a sealed jar) until well emulsified and the honey is dissolved.

Taste and adjust: add more lime for brightness, more honey for sweetness, or more Sriracha for heat. If the dressing tastes too salty, dilute with 1–2 teaspoons water or an extra tablespoon rice vinegar.

If desired, stir in 1/2 teaspoon toasted sesame oil for a more pronounced sesame aroma (use sparingly).

Pour about three-quarters of the dressing over the noodles and vegetables. Toss gently but thoroughly so the dressing coats everything. Add more dressing to taste, reserving a little to drizzle when serving if preferred.

Mix in 2 tablespoons toasted sesame seeds and gently combine. If using optional protein, add cubed pressed tofu or shredded chicken now and toss to coat.

Transfer the salad to a serving platter or keep in the bowl. Sprinkle crushed peanuts or chopped cashews, extra sesame seeds, and remaining cilantro on top. Serve chilled or at cool room temperature with lime wedges on the side.

Salad can be made up to 4 hours ahead: keep dressing separate and toss right before serving to maintain texture. Leftovers keep refrigerated in an airtight container for up to 2 days; toss again before serving.