Chilled Soba Noodle Salad with Cucumber and Mango

Refreshing Chilled Soba Noodle Salad with Cucumber and Mango

Simple but Flavorful

As someone who’s always had a deep appreciation for the simplicity and elegance of Asian cuisine, the creation of this Chilled Soba Noodle Salad with Cucumber and Mango was almost inevitable. It all started on one of those scorching summer afternoons when the idea of turning on the stove for anything longer than a few minutes felt like pure torture. I was flipping through a stack of old travel photos when I stumbled upon a snapshot from a trip to Japan—there I was, sitting in a small, traditional eatery, savoring a bowl of cold soba noodles with a light soy-based dipping sauce. The memory of that refreshing dish brought a wave of nostalgia, and I knew I had to recreate something similar, but with a twist.

How to Make Chilled Soba Noodle Salad with Cucumber and Mango

I remember standing in the kitchen, staring at a ripe mango on the counter, and thinking about how well its sweetness would complement the subtle earthiness of soba noodles. The cucumber was a no-brainer for its crisp texture and refreshing bite, especially in contrast to the tender noodles. The idea for the dressing came from my love of layering flavors; I wanted something that would hit all the right notes—salty, tangy, and just a hint of sweetness. The addition of furikake was a last-minute decision, inspired by the way it adds a pop of umami and crunch.

As I tossed everything together, I couldn’t help but feel a sense of satisfaction. Here was a dish that was not only incredibly simple to prepare but also full of vibrant flavors and textures. It was the perfect meal to beat the heat, and I knew it would become a summer staple in my household. Now, every time I make this Chilled Soba Noodle Salad with Cucumber and Mango, it brings back that memory of a warm afternoon in Japan, reminding me of how food has this incredible power to transport us, even if just for a moment.

Chef’s Notes – Chilled Soba Noodle Salad with Cucumber and Mango

• Rinse the Soba Noodles Thoroughly: After boiling, rinse the soba noodles under cold running water to remove excess starch. This helps to keep them from clumping together and gives them a more refreshing texture.
• Choose the Right Mango: Opt for a ripe yet firm mango that will hold its shape in the salad without turning mushy. This adds a delightful sweetness that balances the savory elements of the dish.
• Enhance the Flavor: For an extra kick, consider adding a drizzle of chili oil or a sprinkle of red pepper flakes to the dressing. This adds a subtle heat that complements the sweetness of the mango and the umami of the furikake.
• Add Protein: To make this Chilled Soba Noodle Salad with Cucumber and Mango more filling, add grilled chicken, shrimp, or these grilled asparagus spears. These proteins pair well with the existing flavors and make the dish a more substantial meal.
• Customize the Veggies: Feel free to add other crunchy vegetables like bell peppers, shredded carrots, or radishes. This not only adds color but also enhances the texture and nutritional value of the salad.

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Chilled Soba Noodle Salad

0.0 from 0 votes

Course: Main CourseCuisine: AsianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

5

minutes

Calories

320

kcal

Total time

15

minutes

Dive into the refreshing flavors of summer with this Chilled Soba Noodle Salad! Perfect for warm days, this dish combines the delightful crunch of cucumber, the sweetness of ripe mango, and a zesty chili soy dressing. It’s quick to prepare, bursting with flavor, and can be enjoyed warm or cold. A must-try for any noodle lover!

Ingredients

• Noodles

• 10 oz soba noodles

• Vegetables & Fruits

• 1 large cucumber peeled into thin ribbons

• 2 ripe mangoes peeled and sliced into thin strips

• Dressing

• 2 tablespoons soy sauce

• 1 tablespoon mirin

• 1 teaspoon Worcestershire sauce

• Aromatics

• 1 small red onion finely diced

• 4 cloves garlic thinly sliced or minced

• Other

• 1 tablespoon vegetable oil

• Salt to taste

• Furikake seasoning for garnish

Directions

• Cooking Noodles – In a large pot, bring water to a boil. Add soba noodles and cook for about 4 minutes until tender. Drain and rinse under cold water to stop the cooking process. Set aside.
• Preparing Vegetables – In a mixing bowl, combine the cucumber ribbons and mango strips.
• Making the Dressing – Heat a nonstick pan over medium-high heat and add the vegetable oil. Once hot, sauté the garlic until fragrant (about 1 minute). Add the diced red onion and cook for another minute until softened.
• Combining Ingredients – Pour in the soy sauce, mirin, and Worcestershire sauce into the pan with the aromatics. Stir well and cook for an additional minute.
• Mixing Everything – Add the cooked soba noodles to the pan and toss to coat evenly with the dressing. Transfer the noodles to the bowl with cucumber and mango.
• Final Touches – Toss everything together gently to combine. Sprinkle Furikake seasoning on top before serving.

Equipment

• chef’s knife
• cutting board
• nonstick pan
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 320kcal
• Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 600mg
• Potassium: 300mg
• Carbohydrates: 55g
• Fiber: 4g
• Sugar: 12g
• Protein: 8g
• Vitamin A: 15IU
• Vitamin C: 40mg
• Calcium: 6mg
• Iron: 10mg

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