Cold Soba Noodles with Spicy Peanut Sauce
Soba Noodles with a Spicy Peanut Sauce, Cucumber and Marinated Soy-Eggs
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.