Soba noodles with seaweed and cucumber has been a family favorite for 15 years, and is rooted in friendship and cherished memories. During my time working at Gap in men’s production in San Francisco, I became close with two colleagues: S.J. from Korea and Lek from Thailand. They were both exceptional cooks. S.J. introduced me to the nuances of Korean and Japanese rice, particularly the "new crop" she showed me in Asian markets. We spent girl time together, filled with laughter and fun.

 

Years later, both S.J. and I moved to New York for our jobs, where our lives evolved with marriage and new adventures. One evening, she made this soba noodle salad alongside Korean barbecue pork ribs. My husband still fondly remembers that meal.

 

This recipe has since become a staple in our home. It’s simple yet rich in nostalgia. I hope you enjoy making and sharing it as much as I do! It works beautifully as a side dish for barbecue or as a meal on its own. You simply add cooked eggs or a piece of salmon for protein.

 

Note, I recommend shopping for ingredients at H Mart, an Asian-American supermarket with several locations in Atlanta.

Seasoning:    

 

Bring water to a boil and add the soba noodles. Boil for about five minutes. Then drain and rinse under cold water to stop the cooking process. Do not underestimate the seemingly small bundle of noodles (70 gram dry in package). Once cooked, you could have 200 grams of noodles and enough for two.

 

Season the noodles with sesame oil, soy sauce, and soba noodle sauce. Toss well. Add in the julienned cucumber, spinach, seaweed, cherry tomatoes, and avocado (if using).

 

The natural flavor and texture of each ingredient will complement the others. If needed, add 1 tsp. more of the soba sauce; toss to coat evenly.

 

Top with salmon or cooked eggs, if adding protein. Sprinkle with roasted sesame seeds. You can enjoy the salad chilled or warm.

 

Questions? Message Nancy on Instagram @ManchurianJin.