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Cold Yakisoba Noodles with Cucumber and Mint

Cold Yakisoba Noodles with Cucumber and Mint

Inspired by the Japanese cuisine I came up with this Cold Yakisoba Noodles with Cucumber and Mint recipe a few weeks ago. I love having new recipes for this warm summer weather but I need to keep it interesting and mix it up a bit. 

Without really trying, I guess the scorching heat has been pushing me in this direction, but this year I've end up creating a lot of dishes, like this one that are preferably served cold, easy to make and absolutely refreshing 

I really like that this cold noodle recipe turned out to be really light so you won't feel bloated after eating your meal but still, your belly won't be asking for more food for a good while since you will be properly nourished.

Did you know that when we eat a lot of junk food or food that has little to no nutrition value your body will ask you for more food soon after? Not necessarily because it's hungry, but because your body is deprive from nutrients so it will ask your brain to give it more food. REAL food!

This is one of the many reasons why is so important to pay attention to what we have on our plates, otherwise we end up over eating and still feeling it was not enough, we end up tired or weak, having mental fog, not being able to concentrate, nor make decisions or think clearly. 

Recipes like this one are life savers since they are easy to make and do not require hours to make. With only 428 calories you are getting 19g of protein per serving and a bunch of nutrients since we are using only fresh ingredients, there's a lot of good stuff in this noodle bowl.

The only ingredient that you'll have to buy in a package are the Yakisoba noodles, whenever I can I buy them from Japanese markets, if you have one near you I really recommend going that route but otherwise the ones at the supermarket will work just fine. 

One thing to note about Yakisoba noodles is that they have nothing to do with Soba noodles which are made from buckwheat flour. This is important to note, especially if you are following a gluten-free diet, since Yaksioba noodles are made with wheat flour. 

Other than noodles we have tofu as our protein source, bean sprouts, crushed peanuts for some texture, cucumber and fresh mint to make it even more healthy and refreshing, and sesame oil and rice vinegar that add a lot of flavour and a hint of our beloved Japanese cuisine.

Cold noodle recipes are great because you can have them for lunch or dinner, you can easily pack them to take them with you, and they are great for sharing at barbecues or if you are having friends over, if you want to make a big batch just double the quantities and you're good.

For more awesome noodle recipes like that also check out our Cold Soba Noodles with Miso Sauce recipe or our Soba Noodles Japanese Style with Mushroom and Edamame recipe. Make yourself some noodles, stay nourish and keep it cool! 

Ingredients
7
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Peanut, Soy

Ingredients

For the noodles

  • 20 oz cooked yakisoba noodles

For the topping

  • 1 cup bean sprouts
  • 14 cup peanuts (roasted)

For the vegetables

  • 2 small cucumber (cut into matchsticks)
  • 12 oz firm tofu (sliced)
  • 2 tablespoons toasted sesame oil

For the sauce

  • 14 tsp black pepper (ground)
  • 4 tbsps fresh mint (washed and chopped)
  • 8 tbsps rice vinegar
  • 1 tsp sea salt

Directions

  1. Boil water and add the noodles, boil them very short, just long enough so they separate.
  2. Rinse them in cold water properly and set aside.
  3. Use a big frying pan and add the oil, fry the tofu for about 10 minutes for all sides until golden brown.
  4. In a small bowl mix the sauce ingredients.
  5. combine all the ingredients in a big bowl, adjust taste and serve in a small bowl or on a plate, sprinkle with the topping, enjoy!

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