270g Hakubaku Organic Cha Soba (or Soba)
1 large cucumber, julienned finely or grated
1/2 apple or Asian pear, julienned finely
1/2 tbs toasted sesame oil
1 tbs toasted sesame seeds
1 tbs or to taste Korean Gochujang (spicy red pepper paste)
1 tbs or to taste soy sauce
1 tbs rice wine vinegar
2 tsp rice syrup or sugar
2 cloves garlic, minced
1/2 red or green chilli, seeded and sliced thinly (optional)
1 per serve eggs – sliced hard boiled or fried omlette style and cut into strips
Cold Cucumber Noodles
Cook Cha Soba according to instructions on packet. Drain and rinse well with cold water.
While noodles are cooking, prepare cucumber and apple.
Combine sesame oil, Gochujang, rice wine vinegar, soy sauce, rice syrup and garlic.
Combine sauce with noodles, sesame seeds, cucumber and apple. Stir to combine well.
If using omelete style egg, stir through noodles. Garnish with egg slices and chopped red chilli, if using.