Hello my summery friends, I can’t wait to share with you this ever so simple yet clean Japanese dish, Chilled Seaweed Noodles With Dipping Sauce.
If you’re hot and bothered a lot recently, then look no further for the summer perfect recipe to get your tastebuds tantalizing and to fill your belly comfortably.
My colleague is chinese and to be honest, I am always envious of her lunches. She always has a cute little bento box with her that is filled with last night’s dinner. One day, she came in with chilled noodles, array of raw vegetables and a dipping sauce. It looked so appetizing and fresh that I could have easily wrestled her to the ground for it. Instead of solving my hangery jealously, I decided to go home and make my own version.
Traditionally, soba noodles are used in this recipe however I opted to use a healthier option, seaweed noodles. Full of iodine, these noodles taste fantastic and don’t make you bloat like some others can do. In this climate, there is nothing worse than feeling filled the brim so these noodles are just wonderful for this recipe.
To accompany the noodles, raw vegetables are the best. I used edamame beans, cucumber slices, carrot batons, spring onions and slices of avocado to give an even balance of the texture of the noodles. To give it that little kick of excitement, I topped it off with pickled ginger. It really works with the dashi, mirin and soy based dipping sauce.
Just like in Japan, we can also cool down with a delicious bowl of summer cold noodles. The dipping soup is called tsuyu sauce. Elegantly tasty, thin and simple to make. It can be whipped up in minutes. The only tedious part is letting it cool down.
Just like zaru soba, this cold noodles recipe is interactive and fun. Small amounts of noodles and veggies picked up with chopsticks and then dipped into umami rich, cold soba sauce. You can obviously customise your veggies to anything that you desire. That is what makes it even more special.
This cold japanese noodle salad can be made under in 20 minutes!! its perfect when you want a quick injection of flavour and nourishment. I made this on a hot, Sunday evening however this could be made any day of the week as its so easy and fast to put together. This cold noodles recipe is also a great dish to serve up at barbecue. Double the ingredients and you have a wonderful course to serve up to family and friends.
This easy and quick Chilled Seaweed Noodles with Dipping Sauce is everything you need this summer. It’s also:
- Summer perfect
- Crowd pleasing
- Super cool
- Dairy Free
This cold noodle recipe serves about 2-3 people so it’s great for a light, midweek meal or to make for your lunches for work. If you wanted to make it for the entire family or for a gathering, double or triple the amount of ingredients.
If you do make this ‘Chilled Seaweed Noodles with Dipping Sauce ’ recipe or any similar dishes like ‘Seared Miso Glazed Seabass’, ‘Grilled Squid, Crayfish & Houmous Salad & ‘Sweet Chilli Smoked Salmon Salad‘ then leave a comment or tag a photo on my Instagram or Twitter, Facebook. Cheers my food besties. Ciao for now!
- 236ml dashi stock
- 75 ml soy sauce
- 75 ml mirin
- 1/4 teaspoon sugar
- 150g Dried Seaweed Noodles
- 2-3 Handfuls of Carrot Batons
- 2-3 Handfuls of Edameme Beans
- 2-3 Handful of Julienned Cucumber Slices
- 1 Avocado, Peeled, Destoned & Thinly Sliced
- 2 Spring Onions, Finely Sliced
- 2 Teaspoons Pickled Ginger
- 3 Teaspoons Black Sesame Seeds
- In a small saucepan, bring your dashi stock, soy suace, mirin and sugar to the boil on a medium heat. Once the sugar as dissolved, take it off the heat and let the soup chill.
- To prepare the noodles, follow the instructions on the packet. Once the noodles are cooked, drain from the hot water and gently place them in a bowl filled with super cold water. Set aside until serving.
- In the meantime, prep the vegetables that you want to accompany your noodles.
- Drain your noodles once again and serve them into individual bowls. Along side the noodles, plate up your veggies with the ginger and sprinkle with black sesame seeds.
- Pour the dipping into individual small bowls to serve along with the noodles and vegetables.
- To eat, pick up small amounts of noodle and vegetables with your chopsticks and dip into the chilled dipping sauce.