Easy Cold Soba Noodle Dish

Anyone living on the east coast knows how damn hot it has been this summer. And when it’s this hot, I don’t ever want to cook, let alone cook anything warm. But you know, a girl’s gotta eat. So on one of these scorching days, I whipped up the easiest cold soba dish known to man. So here’s how easy it is. You cook some soba noodles, per the directions. After draining, rinse them well with cold water, and add a few ice cubes to help them cool down right away. If you have a cucumber, julienne that up and toss that in with the noodles. Then it’s sauce time.

Ok, so I cheated. I didn’t even make the sauce. I used some existing packets of sauce that come with mul naengmyun. Here’s the thing. If you go to a korean market and buy frozen mul naengmyun kits, they come with the naengmyun noodles, packets of the cold broth, and also packets of spicy dressing. I buy these kits strictly to make the mul naengmyun, so I only use the broth packets. So I had all these spicy dressing packets left over and didn’t really know what to do with them, but kept them in the freezer. So I just decided to use those. And you know what? It was amazing. It’s a teeny bit on the spicy side, but it works perfectly with the soba noodles. The dressing is spicy, sweet, and a little bit savory. I told you this was easy! All I had to do was boil some noodles and cut some cucumbers. Seriously. And then I had to cut the spicy packet open. Even I am capable of performing these rudimentary tasks.

This is a total hot day lazyman dish, and I love it. Why slave in a hot kitchen? These are the brand of soba noodles I used. They claim to be No. 1 in Japan. But if you look at the packet, they’re made in Australia. It would surprise me that an Australian made noodle would be tops in Japan, but I guess I have to believe the package! But I really like these. And they are a bit on the pricier side, but hey, it’s organic, and you don’t want to skimp on soba noodles!

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