About the Recipe
Ingredients
2 medium to large cucmbers
1 carrot (an asian carrot)
2 bundles of Soba noodles
1/2 c edemame (optional)
Sauce:
2 tbs of rice vinegar
2 tbs of sesame oil
4 tbs light soy sauce
3 green onions (chopped)
2 tbs minced ginger
3-4 cloves of minced garlic
2 tbs sesame seed (optional)
Preparation
Start by boiling a medium pot of water. While the water is heating up, julienne the cucumbers (exclude the center) and carrots.
Add the jullienned cucumbers into a colander and mix with a sprinkle of salt and set aside. (This will remove excess water).
Add the soba noodles to the boiling water and cook for 4 minutes.
Add the julienned carrots to the boiling water with the soba noodles and cook for another 2 minutes. This will make the carrots easier to eat and more flexible.
Remove the pot from the water and drain into a colander and immediately rinse under cold water moving the colander around to make sure that the noodles and carrots are cooling evenly. This makes sure that the cooking process stops and the soba noodles do not become sticky. Rinse until the noodles and carrots are no longer warm and set aside to drain.
Next prepare the sauce by adding all the ingredients into a large bowl and mix well.
Squeeze the water out of the cucumber gently and add to the bowl with sauce. Then add the carrots, noodles, and edemame (optional) and mix well.
Serve chilled or fresh. (*It tastes better the next day because the vegetables and noodles have absorbed the sauce.