Choi Yu-ra’s Super Simple Cold Cucumber Noodles
Perfect for Summer! Choi Yu-ra’s Ultra-Easy Cucumber Noodles Recipe
This is an ultra-simple cold cucumber noodle dish, inspired by a recipe from Choi Yu-ra’s YouTube channel, using fresh cucumbers from the garden. All you need to do is boil the noodles! On a hot summer day, this dish is incredibly delicious and refreshing, served with plenty of crisp cucumbers in a chilled broth filled with ice.
Broth Ingredients- 150ml Tsuyu (Japanese seasoned soy sauce base, adjust to taste)
- 300ml Cold Water (Start with a 1:2 or 1:3 ratio of Tsuyu to water)
- Ice cubes, as needed
- 1 Fresh Cucumber
- 1 Tbsp Dried Seaweed Flakes (Gim)
- 1 Tbsp Minced Scallion or Green Onion
- 1 Tbsp Wasabi (adjust to taste)
- 1 Tbsp Lemon Juice (or juice from 1/6 lemon)
Cooking Instructions
Step 1
Since Tsuyu seasoning can vary by brand, it’s important to taste it first and adjust the seasoning accordingly. Prepare the broth by mixing water and Tsuyu according to the amount of noodles. Taste the broth and add more Tsuyu if it’s too bland, aiming for a slightly savory flavor. Remember to account for the noodles and cucumbers you’ll be adding, plus the melting ice, so slightly saltier is better.
Step 2
Add about 1 Tbsp of wasabi to the broth. Use a ladle to stir and dissolve the wasabi completely, ensuring there are no clumps. Adjust the amount of wasabi to your preference.
Step 3
Squeeze in 1 Tbsp of fresh lemon juice, or the juice from about 1/6 of a lemon, to add a refreshing zest.
Step 4
Add a generous amount of ice cubes to the prepared broth to make it extra cold. Chilling the Tsuyu, water, and ice mixture first is key to achieving the signature refreshing taste of this cold cucumber noodle dish.
Step 5
Wash the cucumber thoroughly, trim off both ends, and thinly julienne it. Slicing the cucumber thinly is crucial for achieving a pleasant, crisp texture that complements the noodles perfectly.
Step 6
Finely mince the scallions or green onions. Using scallions often adds a milder, more fragrant aroma, enhancing the overall flavor of the dish.
Step 7
Add the minced scallions to the chilled broth and mix well. The subtle aroma of the scallions will infuse the broth, adding another layer of flavor.
Step 8
Boil the somen noodles according to package directions for 2 servings. Once cooked, rinse them thoroughly under cold running water to remove excess starch. Drain them well but leave them slightly moist. Arrange the noodles on a large plate or in bowls by gently twirling small portions with your fingers into neat servings.
Step 9
Now that everything is prepared, you’re ready to assemble! With dried seaweed flakes, beautifully arranged noodles, thinly sliced cucumber, and the refreshing broth at the ready, you’ll have the simplest yet most delicious summer dish: Cold Cucumber Noodles!
Step 10
Set out individual deep bowls for serving. This makes it easy for everyone to add their own toppings and enjoy the noodles.
Step 11
Place a serving of noodles in each individual bowl. Ladle about 2 scoops of the chilled broth over the noodles to moisten them. Sprinkle with dried seaweed flakes. Just before eating, top generously with the julienned cucumber, like you would garnish kimchi.
Step 12
Serve the noodles with plenty of ice cubes in the broth. Arrange half noodles and half cucumber strips attractively in each bowl. The julienned cucumber, added like kimchi, offers a delightful crunch and fresh taste. This super simple summer cucumber noodle dish allows you to enjoy a generous amount of cucumber, and the combination of the crisp cucumber and refreshing broth is perfect for beating the heat. It’s truly delicious!
