It was a hot day and I had come back from a 16 mile, 3,000 ft elevation gain run that was kinda in prep for my first 50K ultra marathon. As the heat bore down on us even in the late afternoon, I was longing for something cold and soothing, yet an awesome post-run recovery dinner. This cold soba noodle recipe is just the perfect thing for dinner to cool you down on a warm day.

Cold Soba Noodle Recipe

The basic idea behind the cold soba noodle recipe is that you have a dipping sauce, some seaweed salad and some shredded nori that you can serve on top of the cold noodle.

Soba noodles to serve 4

2 to 3 sheets of Nori, shredded

3 stalks of scallion, chopped

4 to 5 slices of ginger, diced

1 tbsp Tamari

1 tbsp Sesame Oil

1 tbsp Rice Vinegar

Dried Seaweed Mix

Let’s start with the noodle. Boil a pot of water, drop the soba noodle and cook according to the instructions. When the noodle is al dente, rinse the noodle in cold water, work the noodle with your hands until the flour from the noodle is gone. Set aside.

With a generous amount of olive oil, pan fry the scallion and the ginger for about 5 minutes, stirring frequently. Pour this mixture along with the oil into a bowl and combine the Tarmari, Sesame oil and the Rice Vinegar. This is going to be your dipping sauce. Shred the Nori sheets by cutting them into ¾ inch strips and then shredding them either using the scissors or your hands. Lastly, dunk a handful of the seaweed mix into a bowl of cold water and let sit for about 10 minutes.

The protein for the dinner tonight was the Stir Fry Tofu with Leeks. I made them while the noodles were boiling and then chilled them in the fridge for 10 to 20 minutes. Serve the cold soba noodles in small bowls and have your guests/family scoop up a little bit of the dipping sauce, the shredded nori, the tofu and mix it in the bowl. Just perfect.

Do you have a cold soba noodle recipe? How did you you make it?

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