Chinese Buckwheat Noodle Salad (Cold Soba)
A delicious and authentic sauces recipe for Chinese Buckwheat Noodle Salad (Cold Soba), prepared with traditional seasonings and techniques.
Ingredients
- • 2 bundles dried soba noodle
- • Oil spray
- • 2 eggs (beaten with a pinch of salt)
- • 3 tablespoons light soy sauce
- • 2 tablespoons Chinkiang vinegar
- • 1 tablespoon Chinese chilli oil ((including some chilli flakes))
- • 1 tablespoon honey
- • 1 clove garlic (grated)
- • 1 teaspoon ginger (grated)
- • 4 sliced uncured ham (thinly sliced)
- • 1 spring onions (thinly sliced)
- • 1 Persian cucumber (julienned)
- • 1/2 cup cherry tomatoes (halved)
Preparation Steps
Bring a large pot of water to a boil. Cook the soba noodles according to the package instructions until al dente. Drain and rinse with cold running water to stop the cooking. Drain thoroughly, then transfer to a large bowl.
Lightly spray (or drizzle) a large nonstick frying pan with oil, then use a paper towel to wipe it into a very thin layer. Heat over medium heat until hot, about 20 seconds. Pour in the beaten eggs and immediately swirl the frying pan to spread them into a thin, even layer. Cook until the eggs are mostly set, 1 to 2 minutes. Turn off the heat.
Use a spatula to gently loosen the egg, then fold it over 2 to 3 times and transfer it to a cutting board. Let cool until easy to handle, then slice into strips about 1/4” (1/2 cm) wide.
Whisk together the soy sauce, Chinkiang vinegar, chilli oil, honey, ginger, and garlic in a medium bowl.
Add 2/3 of the soy dressing to the noodle bowl. Toss to mix well. Transfer to individual bowls and garnish with sliced ham, egg, cucumber, cherry tomatoes and spring onions. Serve as a main dish.