Soba Salad with Marinated Cucumber and Ponzu

Houston, Chris Shepherd, Grilling, Soba Salad

Soba Salad with Marinated Cucumber and Ponzu

Instead of the cookout-classic pasta salad, serve this refreshing Asian noodle dish zipped up with crunchy vegetables.Drew Anthony Smith

Instead of the cookout-classic pasta salad, chef Chris Shepherd of Underbelly in Houston serves this refreshing Asian noodle dish zipped up with crunchy vegetables.

Soba Salad with Marinated Cucumber and Ponzu
Instead of the cookout-classic pasta salad, Chris Shepherd serves this refreshing Asian noodle dish zipped up with crunchy vegetables.
Yield: serves 6
Time: 20 minutes

Ingredients

  • 34 cup cilantro leaves, roughly chopped
  • 14 cup plus 2 tbsp. mirin
  • 14 cup plus 2 tbsp. rice wine vinegar
  • 1 tbsp. brown sugar
  • 1 12 tsp. fish sauce
  • 1 English cucumber, sliced 1/8-inch thick
  • 1 red bell pepper, minced
  • 1 red Thai chile, thinly sliced
  • 1 small red onion, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (8-oz.) package dried buckwheat soba noodles
  • 1 cup soy sauce
  • 1 tbsp. granulated sugar
  • 14 cup toasted sesame oil
  • 2 tbsp. fresh lemon juice, preferably Meyer
  • 2 tbsp. bonito flakes (amazon.com)
  • Mint and Thai basil leaves, for garnish

Instructions

  1. Mix cilantro, 14 cup each mirin and vinegar, the brown sugar, fish sauce, cucumber, bell pepper, chile, onion, salt, and pepper in a bowl and set cucumber mixture aside.
  2. Bring a 6-qt. pot of salted water to a boil; cook noodles until al dente, 4 minutes. Drain and transfer to a bowl of ice water to stop cooking; drain and spread on paper towels to dry. Bring remaining vinegar, 12 cup soy sauce, the granulated sugar, and 12 cup water to a boil in a 2-qt. saucepan over high; remove from heat and let cool. Toss vinegar mixture with noodles and the sesame oil and transfer to a serving bowl; top with reserved cucumber mixture. Bring remaining mirin and soy, plus the lemon juice, to a boil in a 2-qt. saucepan. Remove from heat and add bonito flakes; let cool, then strain ponzu. Drizzle over noodles and garnish with mint and basil.