• Miwa

<JAPANESE SPICY & CREAMY SOY COLD NOODLES>

Updated: Mar 10







Are you looking for a Japanese cold noodle recipe for a quick dinner?


When the summer is here, 80% of my family's lunches are a cold noodle dish.

It's not only because everyone in my family is a noodle lovers, but also it's just so easy to make!


Today's Japanese cold noodle recipe is based on my soba noodle dipping sauce recipe. By combining it with soba noodle dipping sauce, you can whip up in 10 minutes.


In this Japanese cold noodle recipe, I’m basically introducing a sauce. For the toppings, I just used whatever I had in my fridge. So, it can work the same for you! Please be creative!


PS: Sorry I didn't take too many pictures this time! I was too busy taking care of my kids. If you have any question, feel free to DM me anytime on Instagram!


I cooked this on Insta LIVE!!

Here is the link for the LIVE session on Instagram!



 

<JAPANESE SPICY & CREAMY SOY COLD NOODLES>




<Yield> 2 servings


<Prep time> 5 minutes


<Cook time> 2 minutes


<Ingredients>


somen noodle / Soba noodle


Toppings

2 okura

½ avocado

4 cherry tomatoes

¼ cucumber

½ cup corn kernels

kimchi (as much as you want)

canned tuna


Sauce

⅔ cup soba noodle dipping sauce

½ cup soy milk

1½ tablespoons tahini(optional)

1 teaspoon Toasted sesame oil

1 teaspoon tobanjan paste(optional)


<Optional topping>

Toasted sesame seeds

Any nuts



<Directions>


1. Boil the okura and cut into bite sized pieces. Chop the avocado, tomatoes, and cucumber into bite sized pieces.


2. Combine the sauce as listed above. Keep it in the fridge.




3. Bring water to a boil and cook the noodles according to their package instructions. Drain the water well. On a serving plate, make a bed of noodles, then pile on the chopped vegetables, kimchi, corn, and canned tuna. Drizzle with half of the mixed sauce (for 1 serving). Sprinkle on some toasted sesame seeds. Now it's ready to be enjoyed!


I'm actually boiling the okura at the same time as the noodles. It saves time! haha







<Miwa’s tips>

・Toppings are really versatile. Kimchi is my favorite. If you make soba noodle dipping sauce then you will have seasoned bonito flakes. This is a great option for a topping as well.


・If you think it’s not savory enough then please add more soba noodle dipping sauce.


・You can swap toubanjyan paste for miso paste. Alternatively, you can even leave that out and add in extra soba noodle dipping sauce.


・You can swap the tahini for any nut butter.


・Regarding the vegetables, instead of chopping into bite sized pieces, you can shred the vegetables into thin matchsticks. You can enjoy different textures!




<Recommended side dishes>

Tender teriyaki chicken wings

Ramen soft boiled egg <Soy sauce based>



<Storage time>

Sauce and noodles should be stored separately in an air-tight container in the fridge for up to 3 days.



 

<Did you try this recipe??>


Let me know by tagging me on Instagram


I love to see your creations!


<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!



 

Watch more on Youtube!




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