Follow these steps for perfect results
cucumber
julienned
carrot
finely julienned
vegetable oil
salt
to taste
soba noodles
roasted unsalted peanuts
finely ground
scallions
finely chopped
soy sauce
water
white vinegar
sugar
garlic
mashed to a paste
chinese sesame paste
sesame oil
water
soy sauce
Combine soy sauce, water, white vinegar, sugar, and mashed garlic in a container.
Refrigerate the sweet soy base overnight to allow the garlic to infuse.
Julienne cucumber and carrot.
In a bowl, combine the julienned cucumber and carrot with vegetable oil and salt.
Reserve the cucumber and carrot salad.
Cook soba noodles in a large pot of unsalted boiling water for 8-10 minutes.
Check the noodles for doneness by breaking a piece; a small center of raw dough indicates it needs another minute.
Drain the cooked noodles immediately and rinse thoroughly in cold water.
Split the noodles evenly between four bowls.
Stir the sweet soy base well and divide it among the bowls.
Add four ounces of Chinese sesame paste to each bowl.
Sprinkle ground peanuts over the noodles in each bowl.
Top each bowl with the cucumber and carrot salad.
Garnish with finely chopped scallions.
Expert advice for the best results
Adjust the amount of sugar and vinegar to your taste preference.
For a spicier version, add chili oil or red pepper flakes.
Make the sweet soy base a day ahead for better flavor infusion.
Everything you need to know before you start
15 minutes
The sweet soy base can be made a day ahead.
Arrange noodles in a bowl, top with cucumber, carrot, peanuts, and scallions.
Serve chilled or at room temperature.
Pairs well with a side of steamed vegetables or a light salad.
The acidity of the wine complements the sesame and vinegar flavors.
Discover the story behind this recipe
Popular street food and restaurant dish in China.
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