Spicy Black Vinegar Soba Noodles
Spicy Black Vinegar Soba Noodles
Quick and easy spicy and tangy cold noodles. Vegan and plant-based.
This quick cold noodle recipe is one of my favorite go to lunch meals on a hot day if I’m craving something light, refreshing, but packed full of flavors. Spicy black vinegar soba noodles carry the perfect balance between spicy and tangy thanks to the Thai chile peppers and the intense malty and umami flavors from the Chinese black vinegar. Note: Thai chile peppers are intense so I recommend just starting out with one and if you want a less spicy version I would sub with jalapeños or omit the peppers.
I highly recommend you stick with using Chinese black vinegar for this recipe, which you can find at your local asian supermarket or your big city supermarkets if they have a decent selection of ethnic foods. What is Chinese black vinegar and why is it different? Chinese black vinegar is made by fermenting glutinous rice and has a rich black color. In comparison to other types of vinegar such as apple cider vinegar or rice wine vinegar, it’s not as sweet and acidic but more smokey and acidic. I specifically use chinkiang vinegar.
Spicy Black Vinegar Soba Noodles
Pin RecipeIngredients
- 1 bundle of soba noodles ~76 grams
- 1 thai chile remove for no spice
- ¼ cup black vinegar
- 2 tbsp soy sauce
- 1 bulb grated garlic
- 2 stalks diced green onions
- 1 tbsp diced cilantro
Instructions
- Slice the thai chile and green onions into thin slices. Roughly chop or dice the cilantro. Grate the garlic
- In a small to medium mixing bowl, mix the thai chiles, grated garlic, half the green onions, and half the cilantro with the soy sauce and black vinegar
- Boil the soba noodles following the instructions on the packet. Note: soba cooks quickly (2-3 minutes). After the noodles are cooked, drain the water and quickly rinse under cold water for about 10 seconds. Try to gently squeeze out most of the water
- Toss the cooked noodles into your sauce and mix everything together, ensuring the sauce is well coated. Toss in the rest of the cilantro and green onions and mix again. Leave in the fridge for 30 minutes to serve chilled or eat immediately! I like to eat mine with some sesame seeds sprinked on top and sliced persian cucumbers
