Dawn Perry'S Soba Salad With Cucumbers, Soft Tofu & Quick Chile Oil

  1. In a small saucepan over medium heat, combine the oil, red pepper flakes, and dried chile. Cook, swirling occasionally, until fragrant and sizzling about 4 minutes.
  2. Remove the pan from the heat and transfer the oil to a bowl or glass jar; let cool (no need to strain the chile). The oil will keep, tightly sealed in the refrigerator, for a very long time.
  3. Place the cucumbers in a large bowl and season with 1/2 teaspoon of salt. Set aside, tossing occasionally, until the cucumbers have release some of their liquid, about 15 minutes.
  4. Drain off any accumulated juices into a separate medium bowl, and whisk in the ginger, garlic, soy sauce, vinegar, and oil. Pour over the cucumbers and toss to combine.
  5. Bring a medium pot of salted water to a boil. Add the soba noodles and cook until tender, about 5 minutes. Drain, rinse under cold water, then drain once more.
  6. Add the drained soba noodles to the cucumber mixture and toss to combine. Divide the noodles and cucumbers among 4 bowls and top each with a spoonful of tofu. Drizzle each bowl with some of the Quick Chile Oil, sprinkle with sesame seeds and basil, and serve.

chile oil, vegetable oil, red pepper, calabrian, cucumber, kosher salt, ginger, garlic, soy sauce, rice vinegar, sesame oil, noodles, silken, chile oil, black sesame seeds, handful

Taken from food52.com/recipes/72145-dawn-perry-s-soba-salad-with-cucumbers-soft-tofu-quick-chile-oil (may not work)

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