These refreshing noodles are the perfect meal in the summertime, with a chilled Asian-flavored broth and julienned cucumber.

Cold Asian Noodles - with Shredded Cucumber, Hard boiled egg, and chopsticks

As you might imagine, I’ve been trying new restaurants in NYC left and right since I moved here two months ago. Last week I went to one of the famous ramen places in the city and tried to order a cold ramen dish that they only serve in the summertime, only to be told they didn’t have it that day. Boooooo!! Now I had a massive craving for cold noodles.

I had my hot ramen there for dinner, but for lunch the next day I made my own cold noodles. And really, I can never complain about making my own because these noodles are so quick and easy to make!

Start by making the sauce, which has chicken broth, soy sauce, rice vinegar, fish sauce, sriracha, sesame oil, and a sliced scallion:

Sesame Soy Scallion Sauce in Mixing Bowl

Now grab your favorite noodles. I keep all sorts of Asian noodles on hand, from soba noodles to udon to lo mein to this tomoshiraga somen right here:

Dry Asian Noodles in Hand

Boil your noodles of choice according to package directions, then rinse them with plenty of cold water to stop the cooking, and to rinse the starch off:

Rinsing Boiled Noodles in Strainer with Cold Water

Plate a big heap of noodles into a low bowl, and add some julienned cucumber, a hard boiled egg, and some extra scallions, if you happen to be scallion-obsessed like I am.

Asian Noodles, Shredded Cucumber, and hard boiled egg in bowl

Take a ladle and pour over the sauce:

Pouring Cold Noodle Sauce Over Bowl

Now you can stir it up and enjoy!

Korean Cold Cucumber Noodle Soup in White Bowl

Oh, and if you want the dish to be super refreshing, add a few ice cubes to the dish. My mom always did this when I was little and it’s perfect for a hot day!

Asian Noodles with Cucumbers and Boiled Egg

Cold Asian Noodles with Cucumber

Servings: 4
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
 These refreshing noodles are the perfect meal in the summertime, with a chilled Asian-flavored broth and julienned cucumber.
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Ingredients

  • 1/2 cup chicken broth
  • 2 tbsp low sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp fish sauce
  • 1 tbsp sriracha
  • 2 tsp sesame oil
  • 1 scallion chopped
  • 24 oz package tomoshiraga somen noodles
  • 1 seedless cucumber julienned
  • hard boiled eggs for serving

Instructions 

  • In a medium bowl, whisk to combine the chicken broth, soy sauce, rice vinegar, fish sauce, sriracha, sesame oil, and scallion. Set this aside.
  • Cook the noodles in salted boiling water according to the package directions. The tomoshiraga somen noodles I used only took a couple minutes. Drain the noodles, and rinse them under cold running water to stop the cooking process and rinse away the excess starch.
  • Plate the noodles with the julienned cucumber and the hard boiled eggs, and pour over the sauce. Mix it up and enjoy!

Nutrition

Calories: 637kcal, Carbohydrates: 150g, Protein: 1g, Fat: 2g, Sodium: 832mg, Potassium: 178mg, Fiber: 1g, Sugar: 1g, Vitamin A: 110IU, Vitamin C: 7.2mg, Calcium: 55mg, Iron: 4.1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Main Course
Cuisine: asian
Author: Fifteen Spatulas