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Soba Salad with Marinated Cucumber and Ponzu
Ingredients
  • 3⁄4 cup cilantro leaves, roughly chopped
  • 1⁄4 cup plus 2 tbsp. mirin
  • 1⁄4 cup plus 2 tbsp. rice wine vinegar
  • 1 tbsp. brown sugar
  • 1 1⁄2 tsp. fish sauce
  • 1 English cucumber, sliced ⅛-inch thick
  • 1 red bell pepper, minced
  • 1 red Thai chile, thinly sliced
  • 1 small red onion, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (8-oz.) package dried buckwheat soba noodles
  • 1 cup soy sauce
  • 1 tbsp. granulated sugar
  • 1⁄4 cup toasted sesame oil
  • 2 tbsp. fresh lemon juice, preferably Meyer
  • 2 tbsp. bonito flakes ( amazon.com)
  • Mint and Thai basil leaves, for garnish
  • Instead of the cookout-classic pasta salad, chef Chris Shepherd of Underbelly in Houston serves this refreshing Asian noodle dish zipped up with crunchy vegetables.
  • Featured in: A Houston Cookout with a Far East Reach
Steps
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