Cold Sesame Soba Noodles
Thomas J. Story
Crisp vegetables, a spicy sweet dressing, and soba noodles combine to make a perfect, picnic-ready side dish.
This recipe, and others like it, can be found in the article “Spicy Sichuan-Style Grilling Recipes from the Queen of Chili Crisp.”
How to Make It
1
Prepare sesame dressing: To a medium bowl, add tahini, sunbutter, sesame oil, tamari, honey, garlic, ginger, shallot, avocado oil, rice wine vinegar, and water. Whisk to thoroughly combine.
2
Make the noodles: Bring a medium-sized pot of water to a boil. Add soba noodles and cook for two and a half minutes. Drain and rinse under cold water. In a mixing bowl, add noodles, cabbages, carrots, and sesame dressing. Garnish with julienned cucumber, scallions, peanuts, and a drizzle of FBJ Sichuan Gold.
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Ingredients
For the Sesame Dressing
1 cup tahini
½ cup SunButter
¼ cup sesame oil
½ cup tamari
1 ½ tbsp honey
2 cloves garlic, minced
1 ½ tbsp minced ginger
1 small shallot, minced
½ cup avocado oil
¼ cup rice wine vinegar
1 cup water
For the Soba Noodles
8 cups soba noodles
6 cups shaved Napa cabbage
3 cups shaved purple cabbage
1 cup julienned carrot
1 cup julienned cucumber
½ cup thinly sliced scallions
½ cup crushed peanuts
Fly by Jing Sichuan Gold chili oil to taste
Directions
1
Prepare sesame dressing: To a medium bowl, add tahini, sunbutter, sesame oil, tamari, honey, garlic, ginger, shallot, avocado oil, rice wine vinegar, and water. Whisk to thoroughly combine.
2
Make the noodles: Bring a medium-sized pot of water to a boil. Add soba noodles and cook for two and a half minutes. Drain and rinse under cold water. In a mixing bowl, add noodles, cabbages, carrots, and sesame dressing. Garnish with julienned cucumber, scallions, peanuts, and a drizzle of FBJ Sichuan Gold.
We only recommend things we love. If you buy something through our site, we might earn a commission.
