Home RecipesLunch Cold Soba Noodles with Cucumber and Dipping Sauce

Cold Soba Noodles with Cucumber and Dipping Sauce

by saltwaterdaughters

Here we are, September already.  But the sun is still shining and we still have some heat, so we’re making these Cold Soba Noodles with Dipping Sauce to cool off.  We served them mixed up with julienned cucumbers to create a deliciously refreshing lunch or supper.  Perfect for when you don’t feel like turning on the oven, and especially good for a quick meal.  All you have to do is cook the noodles, julienne some cucumber, slice green onion and mix up your dipping sauce.  A full Japanese-style meal that is tasty and comes together in less than 30 minutes!

For the gluten intolerant, this meal could be gluten free if you use tamari and get the right kind of soba noodles.  They’re traditionally made with buckwheat flour, but a lot of times regular flour is added to the mix (which is what we used).  Be sure to check ingredients if you are sensitive to gluten.  I know Bulk Barn carries a few different varieties of soba noodles, particularly ones made by King Soba.  True 100% buckwheat noodles are hard to find (unless looking online), so maybe go for the buckwheat with sweet potato or something else that appeals to you. To julienne the cucumber we used a peeler like this one, it does a great job on soft vegetables.

On to the dipping sauce!  It contains mostly staple ingredients such as, soy sauce, mirin (check this one out) and fish sauce.  We also add sake, which is a Japanese rice wine available in the liquor store.  Don’t worry about the alcohol if serving to kids, it evaporates when the sauce is cooked!  The rice wine is nice for sipping as well, and is usually served in shot glasses.  I’ve also been known to make french onion soup with it….might sound weird but it tastes delicious!  We hope you enjoy our recipe, be sure to let us know if you do!

Cold Soba Noodles with Cucumbers and Dipping Sauce

A delicious and refreshing japanese-style recipe to save you on days when it's too hot to cook!

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings


  • 1/4 cup sake
  • 1/2 cup mirin
  • 1/4 cup dark soy sauce
  • 1/4 cup regular soy sauce, reduced sodium if possible
  • 1 1/2 tsp fish sauce
  • 1 sheet seasoned roasted nori, snack size (additional to serve if desired)
  • 4 servings soba noodles, cooked and rinsed under cold water
  • 1 english cucumber, seeded and julienned
  • 2 green onions, green parts only, sliced thin lengthwise
  • sesame seeds, for sprinkling


  1. Cook the soba noodles as per directions on your package, then rinse under cold water and leave to drain.  In a small pot, combine the soy sauce, mirin, sake, fish sauce and the sheet of roasted nori, and bring to a boil.  Boil for 5 minutes then remove from heat and allow to cool. 

  2. Julienne the cucumber, but do not include the seeded middle portion.  Slice the green portion of the green onions into thin strips, then place in some cold water to remove some of the harshness in flavour.  Combine the noodles with the cucumber and green onion, sprinkle with sesame seeds and serve with dipping sauce. 

You may also like

Leave a Comment

Recipe Rating

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept