- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This soba salad offers bracing heat that's most welcome on a hot day when the coldest beers are at hand. Tender buckwheat noodles and crispy strands of zucchini "noodles" soak up a pleasantly piquant dressing laced with both gochugaru and gochujang for a double hit of spicy Korean peppers mellowed by a touch of brown sugar. Perfect served chilled or at room temperature, it's an easy make-ahead dish for summer entertaining.
Ingredient:
- 8 ounces uncooked soba noodles
- 3 tablespoons gochujang (see Note)
- 3 tablespoons rice vinegar
- 2 tablespoons gochugaru
- 2 tablespoons light brown sugar
- 2 tablespoons toasted sesame oil
- ½ teaspoon kosher salt
- 1 large garlic clove, grated (about 1/2 teaspoon)
- 3 cups zucchini spirals (about 10 ounces) (from 2 small [6-ounce] zucchini)
- 2 cups thinly sliced red cabbage (from 1 small [2-pound] head cabbage)
- ½ cup matchstick-cut carrots
- 1 small yellow bell pepper (about 7 ounces), cut into thin strips
