This recipe appears in:Pantry Essentials: All About Ponzu Sauce
I was in need of something light and spicy to deal with the heat. Though I haven't always had the best luck with cold soba dishes, this recipe from The Perfect Pantry looked like exactly what I needed.
The sauce, which is made with ponzu, is lively and slightly tart, and the bell peppers add crunch and color. I, of course, added a sprinkling of togarashi for some heat, but it's optional.
I don't always have the best luck with cold soba. At its worst, the soba comes out gummy and water-logged. The key is to start with a very simple dish like this one. The soba is boiled, drained in a colander, then rinsed under cold water. Just make sure to let it drain again after the rinse—this solved most of my issues. Some sauteed shrimp or tofu would help bulk this out if you were really hungry, but it's absolutely perfect for those in need of a light summer meal.
- 12 ounces soba
- 4 tablespoons ponzu
- 4 tablespoons reduced-sodium soy sauce
- Juice of 2 limes
- ½ teaspoon honey
- ½ red bell pepper, stemmed, seeded, diced
- ½ orange bell pepper, stemmed, seeded, diced
- 4 scallions, green parts only, thinly sliced
- 1 teaspoon sesame seeds
- togarashi (optional)
Bring two quarts of water to a boil in a large pot. Add the noodles, stir well, and cook until al dente, about five minutes. Drain in a colander, and then rinse under cold water. Drain again.
Whisk together the ponzu, soy sauce, lime juice, and honey in a medium-sized bowl.
Combine the noodles, sauce, diced bell peppers, and scallions in a large bowl. Sprinkle with sesame seeds and some togarashi (optional).