Tangy Cold Cha Soba Noodles

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Tangy Cold Cha Soba Noodles 542a2adefbc0335c3026a8cb_soba.png

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180g Hakubaku Organic Cha Soba noodles
1 Lebanese cucumber, sliced thinly
1 cup Mixed cherry tomatoes, quartered
1 cup Snow peas and/or sugar snap peas
1 handful Bean sprouts or snow pea shoots,
Half a handful of torn coriander
¼ cup Extra virgin olive oil
2.5 tbsp Sesame oil
1 tsp Sea salt
1 tsp Raw sugar or coconut sugar
1 Lemon, juiced
½ Orange, juiced

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Serves 2 adults


Do you like your noodles tangy? This may be the meal for you.


1. Whisk together all of the dressing ingredients, set aside to let the flavours combine,
2. Bring a pot of water to the boil and blanch the snow peas and/or sugar snap peas,
3. Remove from water with a slotted spoon, and rinse under cold water,
4. Bring the water back to the boil, and cook the Cha Soba noodles as per instructions,
5. Drain and rinse under ice cold water,
6. Divide noodle into 2 bowls, top with cucumber, cherry tomatoes, peas, and shoots/sprouts,
7. Drizzle liberally (to taste) with the dressing, and top with coriander.... Enjoy!