Cold soba noodles mixed with vegetables in a savory hot chili oil sauce. This is a wonderful meal for a warm weather, and it only takes 15 minutes!

I don’t know about you, but I LOOOOOOVE noodles. That said, I could never ever go on a no-carb diet longer than seven days. I need these soft, comforting and satisfying strips in my life. This soba noodle recipe I am about the share with you totally hits the spot. Plus, it’s COLD!!! Thank goodness!

When I told you that hot chili oil was the secret ingredient that I pretty much grew up with last week, I was totally being serious. If there’s any chance that I could use it in my food, I won’t miss it. Making these Cold Soba Noodles was the perfect time to use the hot chili oil.

What’s in the noodles?

This is the best part of this recipe. I used cucumber and carrot matchsticks to stir with the chilled soba noodles. However, feel free to customize it by adding bean sprout or shredded chicken if you are not vegetarian. Don’t forget to place some apple slices on the side. I promise you that they taste good with the noodles.

What’s in the sauce? Oh my! Glad you asked.

It’s the magic mix with fresh garlic, ginger, soy sauce, balsamic vinegar, brown sugar, sesame oil, and, of course, hot chili oil! Yes, it’s Asian, and it’s darn savory!

Toss the noodles and vegetables with the sauce, and let’s finish off with a soft-boiled egg on top sprinkled with white sesame seeds and seaweed. Yum!

Are you game? I hope so! If you get a chance to make this recipe, please let me know how it goes by leaving a comment or tagging #gourmetpersuasian on Instagram, or both! I would love to see what you cook up! Happy cooking, my friend!

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Cold Soba Noodles In Hot Chili Oil Sauce

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  • Author: Sharon Chen
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Category: Main
  • Method: Stove
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Cold soba noodles mixed with vegetables in a savory hot chili oil sauce. This is a wonderful meal for a warm weather, and it only takes 15 minutes!


Units Scale
  • 4 ounces soba noodles
  • 2 eggs
  • 1 medium-sized cucumber, cut into thin strips
  • 1/2 cup carrot matchsticks
  • 1/2 Red Delicious Apple, cored and thinly sliced
  • seaweed, white sesame seeds and fresh cilantro for garnishing

For the hot chili oil sauce

  • 2 teaspoons sesame oil
  • 1 tablespoon hot chili oil
  • 3 tablespoons soy sauce (coco aminos if gluten free)
  • 2 tablespoons Balsamic vinegar
  • 1 teaspoon brown sugar
  • 2 cloves garlic, minced
  • 2 teaspoons fresh ginger, minced


  1. Cook noodles according to the package instruction. (Bring enough water to a boil in a saucepan, cook noodles for 4-5 minutes or until tender.)
  2. In a separate small saucepan, bring 2 cups of water to a rapid boil, gently place 2 eggs in the boiling water and cook for 4-5 minutes, depending on how done you want the egg yolks to be. Remove eggs and place in cold water to let cool.
  3. When the noodles are done, drain and rinse in cold water. Cover noodles in cold water and add a few ice cubes to keep the noodles cool.
  4. Now peel the eggs. (Don’t wait until eggs are completely cold to peel. It will be difficult.)
  5. Mix the hot chili oil sauce ingredients in a small bowl.
  6. Drain the chilled noodles. In a large mixing bowl, combine noodles, cucumber, and carrots. Pour the sauce over and mix well.
  7. Divide the noodles into two even portions onto two serving plates. Add apple slices, followed by soft-boiled eggs (cut in half if you like). Garnish with white sesame seeds, seaweed, and cilantro.


Bean sprouts and shredded chicken can be added into the noodles as well.

About the Author

Sharon Chen is an Integrative Nutrition Health Coach and author of the Complete Sous Vide Cookbook. She believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she aims to make meal prep easier than ever and help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.