Cold matcha noodles, also known as chasoba, are Japanese green tea noodles served cold with a creamy sauce of sesame, soy, rice vinegar and gochujang. In this recipe, they’re topped with pickled cucumber, a soft-boiled egg, nori, and sesame seeds. It’s a fresh, quick and nourishing dish, perfect for spring or summer.
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Cold matcha noodles ready in 15 minutes
Cold matcha noodles are one of those dishes that immediately make you want to eat fresh, but without giving up taste, texture and deliciousness.
Here, we start with a very simple bowl: chasoba, Japanese noodles flavored with green tea, rinsed in cold water to keep a firm and elastic texture. Coat them in a creamy sauce of sesame, soy, rice vinegar and gochujang, then add cucumber lightly marinated in salt, a runny soft-boiled egg, nori and a few sesame seeds.
The result is a bowl of cold matcha noodles that is at once vegetal, fresh, slightly spicy, tangy and very satisfying. A quick recipe, perfect for spring, summer, improvised lunches or evenings when you want something healthy, fragrant and ready without complication.
A bowl of fresh, creamy, fragrant chasoba
What makes these cold matcha noodles so interesting is the balance between the elements. Chasoba have a vegetal and slightly bitter flavor, reminiscent of green tea without being too dominant. This note works great with a round, intense sauce, as long as you don’t overwhelm it.
Sesame-gochujang sauce plays this role. Tahini or sesame puree brings creaminess. Soy sauce gives the salt and umami. Rice vinegar adds a mild acidity. Gochujang brings spiciness, but also a fermented and slightly sweet depth. A touch of honey or maple syrup rounds off the whole, while sesame oil gives a very fragrant toasted note.
Cucumber marinated in salt is essential. It brings crunch, freshness and a clean sensation that contrasts with the sauce. By letting it drain for a few minutes, it becomes firmer, less watery and more pleasant in the bowl.
The soft-boiled egg turns this recipe for cold matcha noodles into a real meal. Its runny yolk mixes naturally with the sauce and coats the noodles without weighing them down. The nori, on the other hand, adds a very discreet iodine touch, while the sesame seeds reinforce the toasted side.
It’s a very simple recipe for cold Japanese noodles , but it ticks all the boxes: quick, healthy, indulgent, fresh, complete and full of character.
History and origin of matcha noodles, or chasoba
Cold matcha noodles are usually called chasoba, or cha soba. In Japanese, “cha” means tea, and “soba” means buckwheat noodles. Chasoba are therefore soba noodles to which powdered green tea is added, which gives them their green color and vegetal fragrance.
Soba is one of the large families of Japanese noodles. They are traditionally prepared with buckwheat flour, sometimes mixed with wheat flour to improve their hold. They can be served hot in a broth or cold with a dipping sauce. Cold soba is especially popular during hot periods because it stays firm in texture and tastes sharper.
Chasoba are part of this tradition, but with a more fragrant touch. They are often associated with Kyoto and Uji, a region very famous for its green tea and matcha. They can be considered a traditional variation of the soba, rather than a purely modern invention. They belong to the kawari soba family, i.e. soba flavored or colored with a particular ingredient.
Traditionally, chasoba can be served quite soberly, with tsuyu sauce, nori, spring onion or wasabi. In this version, we keep the idea of the bowl of cold noodles with matcha, but we bring it to a more contemporary Asian fusion recipe. Gochujang comes from Korean cuisine, tahini brings a creamy texture similar to sesame sauces, and soft-boiled egg makes it more nourishing.
It is therefore not a strict traditional Japanese recipe, but rather a recipe inspired by chasoba, designed for a quick, modern and tasty homemade meal.
The ingredients of cold matcha noodles
To make these cold matcha noodles, you don’t need many ingredients, but each one has its role.
Matcha noodles, or chasoba, form the base of the dish. They bring a green color, a vegetal flavor and a slight bitterness. Depending on the brand, they can be more or less rich in buckwheat and green tea. Simply follow the cooking time indicated on the package, then rinse them well with cold water.
Eggs provide protein and indulgence. A soft-boiled egg cooked for 6 minutes 30 gives a runny yolk; at 7 minutes, it will be creamier but still supple.
The cucumber is salted quickly to lose some water. This step improves its texture and prevents it from soggy the cold matcha noodles.
Nori brings a marine and Japanese note. You can chop it very finely over the bowl, just before serving.
The sauce is the heart of the recipe. It mixes soy sauce, rice vinegar, tahini, gochujang, honey, sesame oil, garlic and ginger. Cold water allows it to be relaxed so that it coats the noodles without forming a paste that is too thick.
Recipe for cold noodles with matcha, pickled cucumber and soft-boiled egg
Ingredients for 2 people
For the noodles
- 180 to 200 g matcha noodles, or chasoba
- 2 eggs
- 1/2 cucumber
- 1 sheet of nori
- 1 tsp sesame oil
- 1 teaspoon sesame seeds, ideally toasted
- Salt
For the sesame-gochujang sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp tahini or sesame puree
- 1 to 2 teaspoons gochujang, depending on the desired level of spiciness
- 1 teaspoon honey, sugar or maple syrup
- 1 tsp sesame oil
- 1 small clove garlic, grated, optional
- 1 small piece grated ginger, optional
- 1 to 3 tbsp cold water, to loosen the sauce
Preparation
Start by preparing the cucumber. Cut it into very thin strips, into ribbons using a peeler or into julienne strips. Place it in a colander with a small pinch of salt, mix and let it drain for 10 minutes. Then gently squeeze to remove the excess water.
Prepare the soft-boiled eggs. Bring a pot of water to a boil, then gently plunge the eggs into it. Cook for 6 minutes 30 minutes for a runny yolk, or 7 minutes for a creamier yolk. Immediately plunge them into a bowl of cold water, then peel them gently.
Meanwhile, prepare the sauce. In a bowl, combine the soy sauce, rice vinegar, tahini, gochujang, honey, sesame oil, garlic, and ginger if using. Add the cold water a little at a time until you get a fluid but still slightly creamy sauce. Taste and adjust: it should be salty, tangy, slightly sweet, with a discreet warmth on the finish.
Cook the matcha noodles according to the instructions on the package. Drain them, then rinse them immediately under cold water to stop the cooking process and remove the excess starch. Drain thoroughly. For an even fresher and firmer texture, put them in a bowl of ice water for a few seconds before draining them again.
Toss the cold noodles with some of the sauce, just enough to coat them well. Divide between two bowls.
Add the drained cucumber strips. Cut the soft-boiled eggs in half and place them on top of the noodles. Chop the nori sheet into thin strips over the bowls. Add the sesame seeds, then finish with a small touch of sesame oil.
Serve immediately, with the remaining sauce on the side to adjust to taste.
Tips for making perfect cold matcha noodles
Rinsing is the most important step. After cooking, the cold matcha noodles should be run under cold water immediately. This will stop the cooking process, remove excess starch and prevent them from becoming sticky. For an even firmer texture, a quick swipe in ice water really makes a difference.
Don’t overcrowd the sauce with gochujang. Chasoba have a subtle taste, and too much chili paste could mask their fragrance. One teaspoon gives a balanced result; two spoons give a more spicy and more pronounced version.
The sauce should be creamy but fluid. If it’s too thick, it won’t distribute properly in the noodles. Add the cold water gradually, spoon by spoon, until you get a coating texture.
Also remember to taste before serving. Depending on the soy sauce, gochujang, or tahini used, the balance may vary. You can add a little vinegar for more freshness, a little honey to soften, or a few drops of sesame oil to strengthen the fragrance.
Finally, assemble the bowl at the last minute. Cold matcha noodles are best right after being mixed into the sauce, when they stay firm and fresh.
Gourmet variations around cold chasoba
This recipe can easily be adapted according to the season and what you have on hand.
For a more protein-packed version, add grilled tofu, shredded cold chicken, shrimp, or edamame. Crispy tofu works especially well with sesame-gochujang sauce.
For a vegan version, replace the soft-boiled egg with silken tofu, marinated tofu or pan-fried and cooled mushrooms. Use maple syrup or sugar instead of honey.
For a more Japanese version, cut back on the gochujang and add a little wasabi, chopped spring onion, grated radish or tsuyu sauce. The dish will be more sober, closer to the classic cold soba.
For a more Korean version, increase the gochujang slightly, add a little chopped kimchi, toasted sesame seeds, and a few slices of pear or apple for a sweet and crunchy touch.
For an even cooler version, add radishes, julienned carrots, bean sprouts, cilantro or mint. Cold matcha noodles are very accepting of crunchy toppings, as long as the sauce remains well balanced.
FAQ: The 5 Most Asked Questions About Cold Matcha Noodles
What are chasoba?
Chasoba are Japanese noodles, often made from buckwheat and wheat flour, flavored with green tea or matcha. They have a green color and a slightly bitter vegetal flavor. They can be served hot or cold.
Can you substitute matcha noodles?
Yes. If you can’t find chasoba, you can use classic soba, somen, thin wheat noodles, or even rice noodles. The taste will be different, but the sesame-gochujang sauce works great with other cold noodles.
Why do you need to rinse noodles in cold water?
Rinsing stops cooking, removes surface starch, and prevents the noodles from sticking. This is essential to obtain cold matcha noodles that are firm, clean and pleasant to eat.
Is gochujang mandatory?
No, but he brings a very interesting depth. You can substitute it with a little miso, sriracha sauce, sweet chili paste, or just omit it for a milder sesame-soy sauce.
Can you make this recipe ahead of time?
You can make the sauce and cucumber ahead of time, but it’s best to cook and rinse the noodles at the last minute. Once mixed with the sauce, cold matcha noodles are best enjoyed immediately.
Conclusion: a cold, quick and ultra-fragrant bowl
These cold matcha noodles are a great idea when you want to cook quickly, fresh, and differently. They combine the vegetal delicacy of chasoba, the crunch of pickled cucumber, the roundness of a soft-boiled egg and the intensity of a creamy sesame and gochujang sauce.
It’s an easy recipe, but not a trivial one. A bowl of cold matcha noodles perfect for sunny days, light, gourmet, nourishing and full of contrasts. The kind of dish that you prepare once to test, then that you decline all summer long.
Macros and estimated nutritional values per serving
For one portion, based on 200 g of dry noodles for 2 people and one egg per bowl:
- Calories: about 500 to 540 kcal
- Protein: about 18 to 21 g
- Carbohydrates: approx. 68 to 75 g
- Fat: about 16 to 19 g
- Fibre: about 4 to 6 g
- Sodium: varies depending on soy sauce and gochujang
These values are estimates. They can vary depending on the brand of chasoba, the exact amount of sauce used and the type of sesame puree.
Cold Matcha Noodles: Chasoba, Pickled Cucumber Soft-Boiled Egg
Ingredients
For the noodles
- 180 to 200 g matcha noodles
- 2 eggs
- 1/2 cucumber
- 1 Nori Sheet
- 1 c. teaspoon sesame oil
- 1 c. teaspoon sesame seeds Ideally grilled
- Salt
For the sesame-gochujang sauce
- 2 c. tablespoon soy sauce
- 1 c. tablespoon rice vinegar
- 1 c. tablespoon tahini or sesame puree
- 1 to 2 teaspoons of gochujang depending on the desired level of spiciness
- 1 c. teaspoon honey sugar or maple syrup
- 1 c. teaspoon sesame oil
- 1 small clove of garlic, grated optional
- 1 small piece of grated ginger optional
- 1 to 3 tbsp cold water to relax the sauce
Preparation
- Cut the cucumber into very thin strips, ribbons or julienne. Place it in a colander with a small pinch of salt, mix and let it drain for 10 minutes. Gently squeeze out excess water.
- Bring a pot of water to a boil. Gently plunge the eggs and cook for 6 minutes 30 minutes for a runny yolk, or 7 minutes for a creamier yolk. Cool them immediately in a bowl of cold water, then peel them.
- In a bowl, combine the soy sauce, rice vinegar, tahini, gochujang, honey, sesame oil, garlic, and ginger if using. Add the cold water gradually until you get a fluid but creamy sauce.
- Cook the matcha noodles according to the instructions on the package. Drain them, then rinse them immediately under cold water. Drain thoroughly. For a firmer texture, put them in a bowl of ice water for a few seconds before draining them again.
- Toss the cold noodles with some of the sauce, just enough to coat them well. Divide between two bowls.
- Add the drained cucumber. Cut the soft-boiled eggs in half and place them on top of the noodles. Chop the nori sheet over the bowls. Add the sesame seeds and a drizzle of sesame oil.
- Serve immediately, with the remaining sauce on the side to adjust to taste.
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