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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


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.

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