• Emily Tyler

Soba Noodles and Cucumber Salad





Every year at The Hill School we have a cultural study.  This year we studied Japan.  Part of this three-day event  is a school wide feast. I develop recipes which are kid friendly but still in keeping of the country we are studying  – a fine line, and often create a great solid recipe with broad appeal.  These recipes are then given to the parents and they do the cooking – a true labor of love and the results are amazing.

4 Tbs Lime Juice Zest of 1 Lime 6 Tbs Soy Sauce 1 1/2 tsp  Sugar 1 tsp Sesame Oil 1 1/2 Tbs finely grated Ginger

1/4 cup Vegetable Oil



1 lbs. Soba noodles – cooked according to package directions, rinsed under cold water and drain


4 Carrots, peeled and coarsely grated

1 Red Pepper, cleaned cored and diced


  1. whisk together the lime juice, zest, soy sauce, ginger, sesame oil, sugar and canola oil. Pour over the soba noodles, carrots and red pepper and toss to combine

  2. Serve cold or at room temperature

Serve with Cucumbers, thinly sliced dressed with Seasoned Rice Vinegar

#Buckwheatnoodles #coldnoodlesalad #Ginger #limejuice

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