Chilled Soba Noodles Recipe

Boil the noodles

Bring a large pot of generously salted water to a rolling boil. Add the soba noodles and cook according to package instructions (typically 4–6 minutes) until just tender but still slightly firm. Stir gently to prevent clumping.

Prepare an ice bath: fill a large bowl with cold water and several ice cubes. When the noodles are done, reserve 1/4 cup of the cooking water for the sauce, then immediately drain the noodles in a colander and transfer them to the ice bath to stop cooking and firm the texture. Agitate gently for 30–60 seconds.

Drain and dry: lift the noodles from the ice bath, shake off excess water, and lay them on a clean kitchen towel or paper towel. Pat dry gently. Portion the noodles into 4 chilled serving bowls or plates.

Finish & garnish: Pour or toss the cold noodles with 2–3 tablespoons of the prepared Périgord Truffle–Yakitori Sauce (see next section) per serving, adjusting to taste. Top each portion with sliced scallions, a sprinkle of toasted sesame seeds, shredded nori, and shiso/cilantro if using. Add sliced yakitori chicken on top if desired and finish with a light drizzle (about 1/4 tsp) of truffle oil for extra aroma.

Combine base liquids

In a small saucepan over medium heat combine soy sauce, mirin, sake, honey (or maple syrup), and brown sugar. Stir to dissolve the sugar. Warm gently—do not boil vigorously—until the mixture is steaming and the sugar has fully dissolved, about 2–3 minutes.

Aromatics & butter

Add the grated ginger and minced garlic to the pan and cook for 30–45 seconds, stirring, until fragrant. Remove the pan briefly from heat and stir in the unsalted butter until melted—this adds body and a glossy finish reminiscent of yakitori tare.

Adjust texture

If the sauce seems too intense or viscous, stir in 2 tablespoons of dashi or low-sodium chicken broth to thin slightly. For a bit of nutty depth, add the toasted sesame oil and freshly ground black pepper now.

Thicken with slurry

Whisk the cornstarch with 1 tablespoon cold water to make a smooth slurry. Return the pan to low heat and slowly whisk in the slurry. Cook for 30–60 seconds until the sauce thickens slightly and coats the back of a spoon. Remove from heat immediately to prevent over-thickening.

Finish with truffle

Allow the sauce to cool for 3–5 minutes, then stir in the black truffle oil (1 tsp). Taste and adjust seasoning: add a touch more soy or a pinch more sugar if needed. Strain the sauce through a fine mesh sieve into a small bowl if you want a silken texture free of any garlic or ginger particulates.

Reserve 2–3 tablespoons of sauce per serving to dress the chilled soba. If you reserved 1/4 cup noodle cooking water, you can whisk a teaspoon into the sauce to loosen it and help it cling to noodles.

If using yakitori chicken: grill or broil sliced chicken thigh coated lightly with salt and pepper (and brushed with a little of the prepared sauce while cooking) until cooked through and slightly charred, about 3–4 minutes per side depending on thickness. Slice thinly and arrange over the dressed soba.

Add pickled ginger or a sprinkle of shichimi togarashi to each bowl if desired for brightness and heat.