Cold Asian Noodles with Cucumber
These refreshing noodles are the perfect meal in the summertime, with a chilled Asian-flavored broth and julienned cucumber.
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:
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:
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:
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.
Take a ladle and pour over the sauce:
Now you can stir it up and enjoy!
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!
Cold Asian Noodles with Cucumber
- 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
- 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 is estimated using a food database and is only intended to be used as a guideline for informational purposes.
27 Comments on “Cold Asian Noodles with Cucumber”
Thank you so much for this recipe!!! The sauce is the BOMB! I used it as a yakisoba stir fry sauce and as a dressing on cucoodles as well as boullion for broth with zoodle ramen. It’s what I have been looking for to mitigate the cost of Yakisoba seasoning packets that come with the noodles that are so darn expensive. Family is uber happy!
YAY!!! Really happy to hear you all enjoyed it.
Can’t wait to try this one. Should be so refreshing, especially with the ice!
Thanks for sharing 😉
I made this tonight and it was awesome. I didn’t follow exactly as I didn’t measure anything, but the general idea was there. Added fried shallots and lemon as well and it was delicious. Everyone loved it. Thanks for the great and easy idea.
Wow Jae, your photo is gorgeous!!! You have excellent plating skills. Loved the ingredients you added too =) Thanks for the comment and photo!
I can’t wait to try this recipe! I adore noodle bowls and love one that can be served cold!!
This looks right up my alley! Noodles are one of my favorite things and it’s hotter than blazes in Texas.
mmmmmmm. Sounds so good. I started following your blog now. 🙂
Hope you enjoy, Pamela!
This looks so delicious! Do you have any ideas for what I could use in place of the fish oil?
Hi Alison, you can leave it out, and it should still be tasty =)
Hi, your reader asks about fish “oil.” I just wonder if fish oil is being confused with fish sauce? I think a splash of fish sauce in a recipe takes it from good to “knock-your-socks-off” delicious! Wouldn’t want readers new to it to miss out on the flavor explosion! This recipe hits the spot for a summer craving I’ve been having…thanks!
Mo, Thanks for the clarification. I had confused the two. I was looking for a vegetarian alternative to the fish sauce.
This looks wonderful! I wish I had a big bowl right now!
MMMM somen salad. I forgot about this stuff! Its randomly a super common potluck item back in HI.
Really?! That’s awesome!
Perfect! I got some soba noodles in the pantry waiting to be cooked! Thank you for this recipe!
Hope you enjoy it Pey-Lih!
This looks delicious! Perfect for lunch on a hot summer day!
This looks so good. I love noodle bowl dishes. I like to add bean sprouts and if I have some left over chicken to slice thinly or a few shrimp to add in then it is really delish!! So good in the summer. Thanks again, have a great day…
Wonderful idea to add the bean sprouts!
It’s like naengmyeon but with different noodles. . love this! I don’t think I’ve tried tomoshiraga somen noodles before. . will have to look for these the next time I visit my Japanese market!
I loved eating naengmyeon when I was growing up. It’s tempting to throw a few ice cubes in here!
Hi Joanne! New York! Whoohoo! I’m a native New Yorker now living in NJ, but come into the city whenever I can. My brother helped launch Tao. Have you been there? Amazing! My boss always tells me I’m a rock star in the kitchen, but no, YOU are truly a rock star. Thank you for all your delicious recipes. I’m so glad you’re feeling back to your old self again! Deena
Hi Deena, that is awesome!! I haven’t been to Tao yet, but it’s on my list. That’s nice you live in NJ now! I wonder if I’ll be settling somewhere in the tri-state area eventually. Thanks for your sweet comment! And I’m sure you are a rock star in the kitchen!!