Ingredients
Equipment
small soup pot
Cooking Instructions
- Cook soba noodles according to package instructions.
- Drain and rinse thoroughly under cold water.
- Place noodles in a large mixing bowl.
- In a small bowl, whisk together gochujang, soy sauce, rice vinegar, sesame oil, and maple syrup.
- Pour the sauce over the cold noodles.
- Toss until evenly coated, Taste and add salt only if needed
- Divide noodles among serving bowls.
- Top with julienned cucumber and seaweed strips.
- Sprinkle with sesame seeds and sliced green onions.
- Serve immediately while the noodles are cold, adding the seaweed just before serving
Nutrition
Notes
• Follow the soba package’s cooking time and check the noodles before draining. Different brands and buckwheat blends cook differently.
• Rinse thoroughly under cold water after cooking to cool the noodles and remove excess surface starch.
• Drain well before adding the sauce so retained water does not dilute it.
• Toss gently to coat the noodles without breaking them, particularly when using a high-buckwheat variety.
• Gochujang varies in heat and saltiness. Adjust the amount to your preference and taste before adding extra salt.
• Add the roasted seaweed just before serving; it softens quickly when it touches the dressed noodles.