Smacked cucumber soba noodles
Prep time: 25 minsTotal time: 
Smacked cucumber soba noodles
Welcome warmer days with this refreshing noodle salad, finished with a nutty tahini dressing. Or prep ahead for a packed lunch the next day
Prep time: 25 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- ½ cucumber
- ¼ tsp fine salt
- 20g cashews, roughly chopped
- 2 portions Yutaka Soba Noodles (about 170g)
- 1 x 175g pot edamame ready-to-eat beans
- pinch chilli flakes (optional)
For the dressing
- 2 tbsp tahini, stirred
- 1 tbsp rice vinegar
- 2 tsp soy sauce
- 1 tsp ginger paste
- 1 tsp caster sugar
Step by step
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Slice the cucumber lengthways in half, place cut-side down, then bash with a rolling pin until the sides split open. Slice lengthways in half again, then cut into 2cm chunks. Put in a colander, set over the sink and toss with the salt. Set aside for 20 minutes while you continue.
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Put the cashews in a pan over a medium heat and toast for a few minutes, shaking the pan occasionally, until golden. Set aside on a plate to cool. Fill the same pan with water and bring to the boil, then add the noodles and cook for 4-5 minutes. Drain, cool under cold running water and drain again. Put all the ingredients for the dressing in a large bowl with 1½ tablespoons of water and whisk until combined (it’ll be quite a loose dressing – add a splash more water if it’s too thick).
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Add the soba noodles, cucumber and edamame to the tahini dressing. Toss well to coat, then divide between 2 shallow bowls. Scatter over the toasted cashews, along with a few chilli flakes, if liked.
