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LKK Cucumber soba salad - angle 600x465

Cucumber Soba Salad

  • Difficulty Level: 1
  • Serves Serves: 4
  • Preparation

    30mins

  • Cooking

    8mins

Dinner Holiday Festival Dinner Lunch Fusion Appetizer Salad Less Than 60 mins Seafood Gluten Free

What You Will Need

Ingredients

  • 200g soba noodles
  • 1 telegraph cucumber, grated
  • 1 carrot, grated
  • 3 tbsp Lee Kum Kee Premium Soy Sauce
  • 1 tbsp Lee Kum Kee Pure Sesame Oil
  • 2 tsp Black vinegar
  • ½ tsp chilli flakes (more or less according to taste)
  • 2 spring onions, finely sliced
  • 1 tbsp sesame seeds, lightly toasted in a dry frying pan

Made with
Lee Kum Kee products

GLUTEN FREE SOY SAUCE 250MLx6 - FRONT v2

Soy Sauce

Gluten Free Soy Sauce
PURE SESAME OIL 207ML - FRONT

Cooking and Dipping Sauces

Pure Sesame Oil

How to make it

  1. Cook soba noodles in boiling water according to packet instructions or until tender. Remove and soak in iced water. Drain well and place into a serving bowl.

  2. Arrange cucumber and carrots on soba noodles.

  3. Drizzle with combined soy sauce, sesame oil, vinegar and chilli flakes and mix well. Garnish with spring onion and sesame seeds.

  4. Tip:  Serve this salad alongside your favourite pan-fried tofu, fish or meat.