Ingredients:

  • 7 oz soba noodles
  • 6 cups water
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1 tbsp toasted sesame oil
  • 1 tsp fresh ginger, grated
  • 1 clove garlic, minced
  • 2 stalks green onion, thinly sliced
  • 1 tbsp toasted sesame seeds
  • 1/2 cup cucumber, julienned

Instructions:

  1. Bring 6 cups water to a rolling boil in a large pot. Note: Plenty of water prevents the noodles from overcrowding.
  2. Add 7 oz soba noodles and cook for 5 minutes until tender but still al dente.
  3. Drain the noodles immediately into a colander.
  4. Rinse under the coldest running water possible, rubbing the noodles gently with your hands for 30 seconds until the water runs clear and the slime is gone.
  5. In a medium mixing bowl, whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, 1 tbsp sesame oil, 1 tsp grated ginger, and 1 clove minced garlic until the sauce is glossy.
  6. Add the chilled noodles to the bowl.
  7. Toss using tongs or chopsticks until every strand is evenly coated.
  8. Fold in the julienned cucumber and sliced green onions.
  9. Garnish with 1 tbsp toasted sesame seeds for a final color pop.