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How To make Soba Noodles with Cucumbers
1 pound soba noodles
1/4 cup soy sauce
4 drops hot pepper oil
2 tablespoons white vinegar
1/2 teaspoon finely minced fresh ginger
2 tablespoons sesame oil
1 large seedless cucumber -- quartered and diced
Black sesame seeds
Cook the noodles in a large pot of boiling water until tender. Drain well. Whisk together the soy sauce, hot pepper oil, vinegar, ginger and sesame oil and toss with the warm noodles. Add the cucumber and top with the sesame seeds. Serve at room temperature.
Recipes by Bobby Flay HOT OFF THE GRILL 8/5/98 SHOW #HG1A15
All recipes Copyrighted by Bobby Flay 1998.
Copyright, 1998, FOOD NETWORK, G.P., All Rights Reserved
Busted and Posted to MCrecipe and Kitmail 8/98 by JoAnn Pellegrino
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Sesame Cucumber Noodles ???? #shorts #veganrecipes #vegan
Sesame Cucumber Noodles ???? one of the easiest dishes to put together and you only need about 10 minutes.
If you haven’t tried to make it at home, you’re missing out. All you need to do is whisk together your sauce ingredients, cook noodles and then toss together. Add sliced cucumber, some chili oil, crushed roasted peanuts and that’s it.
I really recommend using a Chinese sesame paste which is different from tahini, or even the peanut/sesame blended paste and for the chili oil, try my Everything Bagel Chili Oil (also on the blog).
P.S. This dish is usually vegan friendly as is, but to make it gluten free just use tamari or gluten free soy sauce and gluten free noodles ????
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Chilled Soba Noodles in Cucumber Cups
Chilled Soba Noodles in Cucumber Cups. Easy and elegant, this delicious appetizer comes together quickly.
How to make the best cold noodles
Soba Noodles, Cucumber, and Steak Healthy Recipe
Full post on thefatkidinside.com
Need something quick to whip up for dinner? Try this recipe out. It's filling but still healthy so you don't load up on unnecessary calories.
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FRESH SUMMER BITES | Soba in Cucumber Cups
WELCOME TO MY SUMMER BITES SERIES!
Summer get-togethers are a recipe for a good time. Let's enjoy endless sunsets while fulfilling our crave-able fresh bites!
R E C I P E
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2 large cucumbers
4 ounces soba / bucketwheat noodles
2 tablespoons rice vinegar
1 1/2 tablespoons soy sauce
2 tablespoons soba dipping sauce
1 tablespoon sesame oil
2 tablespoon nano shoots or 3 green onions thinly sliced
2 tablespoon pink and white kamaboko crab stick
or imitation crab , cut into small bits
chili oil for drizzle
salt to taste
Peel the cucumbers. Cut into rounds 1 inch thick. Using a teaspoon or a melon baller to scoop out and hollow out the walls to create a cup. Make sure it is round enough to stuff soba noodles in.
Bring a pot of water to a simmer and cook the soba noodles 6 to 8 minutes. Drain and rinse the noodles under cool water. Transfer to separate bowl.
Mix together the rice vinegar, soy sauce, soba sauce and sesame oil in a small bowl. Pour half the sauce over the noodles. Add the nano shoots or green onions to the noodles - save few for garnishing, and gently toss the noodles to coat them with the sauce. Be careful, soba noodles can be fragile!
Pack each cucumber cup with noodles, twirling them slightly to help them settle in the cup. Pour leftover sauce or soba dipping sauce over the noodles in each cup and sprinkle the tops with more nano shoots and crab stick for that summer color pop!
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