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Soba Noodles with Spicy Peanut Sauce and Soy-Marinated Eggs

Spicy Peanut Noodles with Marinated Eggs and Cucumber

These cold noodles with peanut sauce are perfect for hot days or those days when you don’t feel like eating a warm meal. It takes you less than 10 minutes to make this recipe – just make sure to prep your marinated eggs ahead or make a soft poached egg instead.

For this recipe I used round soba noodles, but ramen noodles or udon noodles work as well. The sauce is a bit spicy as I used gochujang as a base. Gochujang is a thick Korean chilli paste made from fermented soybeans, glutinous rice and red chili powder. I mixed the gochujang with peanut butter, soy sauce and rice vinegar.

I have made several versions of this dish. I have used poached eggs instead of marinated eggs, swapped the cucumber for bean sprouts, or used both when I wanted to add a bit more crunch.

Here are pictures of the other variation I made with poached eggs:

Spicy Peanut Noodles with Poached Eggs

Hope you enjoy it as much as I do!

Print recipe

Cold Soba Noodles with Spicy Peanut Sauce

Soba Noodles with a Spicy Peanut Sauce, Cucumber and Marinated Soy-Eggs
Prep Time5 minutes
Cooking Time5 minutes
Waiting Time1 day
Total Time1 day 10 minutes
Course: Main Course
Cuisine: Asian
Keyword: cold noodles, cold noodles with peanut sauce, cold noodles with spicy peanut sauce, spicy noodles
Author: Annely
Servings: 2

Adjust servings here:

Equipment

  • cooking pot
  • Mixing bowl
  • airtight container for eggs

Ingredients
 

  • 225 grams soba noodles

SAUCE

  • 2 tbsp peanut butter
  • 2 tbsp gochujang
  • 2 tbsp soy sauce
  • 2 tsp rice vinegar

MARINATED EGGS

  • 6 eggs
  • 250 ml soy sauce
  • 125 ml rice vinegar
  • 125 ml water
  • 2 tbsp sesame oil
  • 1 tbsp ginger
  • 1 tsp chili flakes
  • ice cubes

TOPPING

  • 1/2 cucumber
  • 1 tsp crispy chili oil
  • a bit sesame seeds
  • a few peanuts optional

Instructions

MARINATED EGGS

  • Bring water to boil. Once it is boiled, use a spoon to let the eggs carefully enter the water. Boil the eggs for 6 minutes and 30 seconds.
  • Prepare an ice bath for your eggs; fill up a bowl with cold water and add ice cubes. Let the eggs slide into the bath. This helps to slow down the cooking process.
  • Peel the eggs. Make sure to gently crack the shell all around so manly cracks are visible. This makes it easier and keeps the eggwhite from breaking.
  • Prepare the marinate; chop or grate the ginger and add together with the other ingredients (soy sauce, water, rice vinegar, chili flakes, sesame oil) to a bowl or an air tight container.
  • Close the bowl or container with a lid, or wrap, and add to the fridge for at least 24 hours. Make sure to flip the eggs carefully with a spoon every now and then.

PEANUT SAUCE

  • Boil water and cook the noodles for 4 minutes. Once cooked, add to a sieve or colander and rinse with cold water to cool down.
  • Add to a mixing bowl; peanut butter, gochujang, soy sauce and rice vinegar. Whisk or mix with a fork.
  • Mix the noodles with the sauce.

OTHER

  • Slice the cucumber into thin sticks by using a slicer or by chopping with a knife.
  • Chop the peanuts.

PLATING

  • Add the spicy peanut noodles to a bowl or pasta bowl.
  • Add the cucumber on top.
  • Slice the marinated eggs in halves and add on top.
  • Top it off with crispy chili oil, sesame seeds and chopped peanuts.

Notes

I marinated 6 eggs for this recipe. I usually add one egg per portion, sliced in half, which makes it perfect for 6 servings. Even if I’m only making one or two portions, I still marinate more eggs so the liquid fully covers them and doesn’t go to waste. The marinated eggs keep well in the fridge for a few days.

Enjoy!