Soba and Zucchini Noodle Salad
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.
Ann Taylor Pittman
June 2022
Gallery
Credit: Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley
Recipe Summary
Ingredients
Directions
Make Ahead
Salad can be prepared up to 1 day in advance and stored in an airtight container in refrigerator.
Note
Be sure to use real gochujang paste—the miso-thick, glossy-shiny paste sold in tubs in Asian markets. Gochujang sauce, sold in many grocery stores, is thinner and milder and doesn't have as deep a flavor.
