Soba noodles in Cucumber Cups Recipe

buckwheat noodles

My favorite appetizers are simple affairs: easy to make, easy to eat. These elegant little cucumber cups fit the bill quite nicely, with the added bonus of making it appear as though they were much more difficult to make than they were. Paired with a gin & tonic, these are a total dinner party win.

chilled soba noodles in cucumber cups

1-2 large cucumbers

2 cups soba noodles, cooked and chilled

2 tablespoons rice vinegar

1 1/2 tablespoons tamari

1 tablespoon sesame oil

3 green onions, very thinly sliced

Siracha, to taste


Peel the cucumber if you wish, and cut into 1 ½ inch thick rounds. Scoop out the middles with a melon baller, or a paring knife, to create a cup. I love the taste of cucumber skin, so I keep mine attached 😉

Whisk together your sauce. Rice vinegar, soy sauce, and sesame oil. Pour the sauce mixture over the noodles. Add green onions to the noodles, save a few to garnish. Toss the noodles with your hands to coat them in sauce. I sometimes allow them to marinate for 30 minutes to soak up the flavour.

soba noodles recipe

Pack each cucumber cup with noodles, twirl the noodles to help them sit in the cup. Pour extra sauce over the noodles in each cup and sprinkle with a few onions.

Serve right away or keep chilled to serve later!

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One Comment

  • Soba Noodles says:

    This article is really amazing .This blog provide so much information. One cup of soba noodles has 0.4 mg Trusted Source of the mineral manganese. This is 21 percent of the daily recommended value. Manganese is important for bone health, glucose metabolism, and wound healing. It also supports your nervous system. One cup of cooked soba noodles contains 6 grams of protein. Protein is critical to grow, maintain, and repair cells throughout your body. It helps build muscle, including your heart muscle. It also produces hemoglobin and helps keep your immune system healthy.

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