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The Tokyo-to-Tulum Jalapeño-Lime Cold Soba & Pickled Cucumber Desk Escape

The Tokyo-to-Tulum Jalapeño-Lime Cold Soba & Pickled Cucumber Desk Escape

Desk lunches usually feel like a dismal layover in a fluorescent-lit terminal, but not today! We're grabbing our passports and plunging headfirst into a wildly refreshing cold noodle salad that marries bouncy Japanese soba with punchy, zesty Mexican-inspired lime and jalapeño notes. With quick-pickled Persian cucumbers, shredded rotisserie chicken, and a delightfully chaotic mountain of fresh herbs, this 15-minute bowl will make your office cubicle feel like a breezy beachside cabana.

Chef Mira Lin
Chef Mira Lin
Prep: 10 minutes
Cook: 5 minutes
2
easy
lunchsalad
mason-jar-dressingquick-picklingno-reheat-lunchrotisserie-chicken+1

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Timeline

14 minutes
0m5m10m14m
Boil Water
5m
Pickle Cucumbers
3m
Cook Soba
4m
Shake Dressing
2m
Prep Chicken & Herbs
2m
Chill Soba
2m
Toss & Assemble
3m

Ingredients

  • 4 oz Soba noodles(About two bundles, preferably 100% buckwheat if you can find it)
  • 3 whole Persian cucumbers(Thinly sliced into coins)
  • 2 tbsp Rice vinegar(Unseasoned)
  • 1 tsp Sugar
  • 1/2 tsp Kosher salt
  • 1.5 cups Rotisserie chicken(Skinless, shredded)
  • 3 tbsp Lime juice(Freshly squeezed from about 2 limes)
  • 1 tbsp Fish sauce(The funky flavor engine!)
  • 1 tbsp Toasted sesame oil
  • 1 whole Jalapeño(Finely minced (remove seeds if you prefer mild))
  • 1 cup Fresh cilantro(Roughly chopped, loosely packed)
  • 1/2 cup Fresh mint(Roughly chopped, loosely packed)
  • 1/4 cup Roasted peanuts(Crushed)

Instructions

  1. 1

    Welcome to your departure gate—get that cutting board ready! Fill a large pot with water and bring it to a rolling boil over high heat.

    5 min

    Tip: Cover the pot with a lid to get the water boiling faster. Every minute counts on a weeknight!

  2. 2

    While the water heats up, let's work some quick-pickling magic. In a medium bowl, toss the sliced 3 whole Persian cucumbers with 2 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp Kosher salt. Give it a good massage with your hands and set aside to pickle.

    3 min

    Tip: Massaging the cucumbers slightly breaks down their cell walls, letting the vinegar penetrate in a fraction of the usual time.

  3. 3

    Once the water is boiling, drop in the 4 oz Soba noodles. Cook according to package directions (usually about 4 minutes).

    4 min

    Tip: Don't salt the water for soba! Soba noodles are already quite salty from their manufacturing process.

  4. 4

    Time for our signature mason jar shake-up. In a jar, combine the 3 tbsp Lime juice, 1 tbsp Fish sauce, 1 tbsp Toasted sesame oil, and the minced 1 whole Jalapeño. Seal it tight and shake it vigorously like you're trying to outrun the morning school drop-off!

    2 min

    Tip: If you like it sweeter, you can sneak in a tiny squirt of agave nectar here.

  5. 5

    While the noodles finish up, roughly shred the 1.5 cups Rotisserie chicken and chop your massive handfuls of herbs: 1 cup Fresh cilantro and 1/2 cup Fresh mint.

    2 min

    Tip: Rotisserie chicken is my ultimate weeknight cheat code. Just pull the meat apart with your fingers.

  6. 6

    When the soba is done, drain immediately and plunge the noodles into a bowl of ice water, or rinse them vigorously under the coldest tap water you have. Rub them gently with your hands to remove the surface starch.

    2 min

    Tip: This is the most crucial step for cold noodle tossing! Removing the starch prevents the noodles from turning into a sad, sticky clump and gives them an amazing bouncy chew.

  7. 7

    Let's assemble this desk-lunch oasis. Drain the noodles well and add them to a large mixing bowl. Dump in the pickled cucumbers along with all their lovely pickling liquid, the shredded chicken, the chopped cilantro and mint, and pour that shaken dressing all over the top. Toss vigorously until every noodle is glossy and coated. Garnish with 1/4 cup Roasted peanuts.

    3 min

    Tip: Use tongs to really pull the noodles up and fold the ingredients through evenly.

Chef's Notes

This dish actually gets better as it sits in the fridge for a few hours, making it the absolute pinnacle of meal-prepped desk lunches. The soba absorbs that vibrant jalapeño-lime dressing, and the cucumbers get even crunchier. Just hold off on adding the peanuts until right before you eat so they don't get soggy!

Frequently Asked Questions

How long does The Tokyo-to-Tulum Jalapeño-Lime Cold Soba & Pickled Cucumber Desk Escape take to make?

The Tokyo-to-Tulum Jalapeño-Lime Cold Soba & Pickled Cucumber Desk Escape takes about 15 minutes total. That includes 10 minutes of prep and 5 minutes of cooking.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for The Tokyo-to-Tulum Jalapeño-Lime Cold Soba & Pickled Cucumber Desk Escape?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for The Tokyo-to-Tulum Jalapeño-Lime Cold Soba & Pickled Cucumber Desk Escape?

The main ingredients are: Soba noodles, Persian cucumbers, Rice vinegar, Sugar, Kosher salt, Rotisserie chicken, Lime juice, Fish sauce, Toasted sesame oil, Jalapeño, Fresh cilantro, Fresh mint, Roasted peanuts.

What type of meal is The Tokyo-to-Tulum Jalapeño-Lime Cold Soba & Pickled Cucumber Desk Escape?

The Tokyo-to-Tulum Jalapeño-Lime Cold Soba & Pickled Cucumber Desk Escape is categorized as: lunch, salad.