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For the quick pickled cucumber
4 persian cucumbers (or 1 english)
1/2 tsp salt
1 tsp sugar
~2 tbsp rice wine vinegar
For the dressing
1-2 tbsp chili**
1 tbsp rice wine vinegar
1/2 - 1 tbsp soy sauce
1 tsp honey
For the rest
~100 g soba noodles
4 eggs
everything but the bagel seasoning/sesame seeds for garnish
make your cucumbers
place washed cucumbers on your cutting board and using the side of your knife and the palm of your hand, smash the cucumbers. Then roughly chop them into ~1/2 inch pieces (smashing them let’s more flavor absorb in all the crevices).
place in a bowl and add 1/2 tsp salt, 1 tsp sugar, ~2 tbsp rice wine vinegar (enough to cover). Mix and set aside.
make your noodles + eggs
bring a large pot of water to a rolling boil. Cook 100g noodles per package instructions and immediately drain and rinse well with cold water until the noodles are cold. Let sit. **Save the water if you can for boiling the eggs - or bring a fresh pot of water to a boil.
drop 4 eggs into boiling water and cook for 7 minutes.
once cooked, immediately remove to a bowl filled with ice and water to cool.
make your dressing
while your noodles + eggs cook, in a small bowl mix together: 1 tbsp chili crisp, 1 tbsp rice wine vinegar, 1/2 tbsp soy sauce and 1 tsp honey.
You’ll need to adjust depending on your chili crisp brand. You’re looking for it to be fairly salty to season the cold noodles, not too spicy, and just a bit of tang to balance. Add up to:
1 more tbsp chili crisp if you want more spice
1/2 tbsp soy if you want more salt
1/2 tbsp more rice wine vinegar if you want more tang
assemble
to a large bowl, add cold soba noodles. Drain cucumber from the excess liquid and add to bowl. Add dressing and mix well.
finish with jammy eggs and everything but the bagel seasoning/sesame seeds for garnish. Enjoy!
