Print

Soba Noodle Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soba Noodle Salad combines tender buckwheat noodles, crisp colorful vegetables, edamame, and a savory sesame-soy dressing. Served chilled or at room temperature, it makes a refreshing light meal, side dish, or make-ahead lunch.

Ingredients

  • 8 ounces soba noodles
  • 1 medium carrot, julienned
  • 1 cup thinly sliced red cabbage
  • 1 small cucumber, thinly sliced or julienned
  • 1 red bell pepper, thinly sliced
  • 3 green onions, thinly sliced
  • 1/2 cup shelled edamame
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon sesame seeds
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon freshly grated ginger
  • 1 small garlic clove, minced
  • 1 teaspoon lime juice
  • 1 teaspoon sriracha or chili sauce, optional

Instructions

  1. Whisk together the soy sauce, rice vinegar, toasted sesame oil, honey or maple syrup, ginger, garlic, lime juice, and optional sriracha until well combined. Set the dressing aside.
  2. Bring a large pot of water to a boil. Add the soba noodles and cook according to the package directions, taking care not to overcook them.
  3. Drain the cooked noodles and immediately rinse thoroughly under cold running water, gently tossing them while rinsing to remove excess starch and stop the cooking process. Drain very well.
  4. Prepare the carrot, red cabbage, cucumber, red bell pepper, green onions, and cilantro, cutting the vegetables into relatively thin pieces.
  5. Place the cooled and drained soba noodles in a large mixing bowl. Add the carrot, cabbage, cucumber, bell pepper, green onions, edamame, and cilantro.
  6. Pour the prepared sesame-soy dressing over the noodles and vegetables. Gently toss until everything is evenly coated.
  7. Sprinkle with sesame seeds and serve immediately at room temperature, or refrigerate for 20–30 minutes before serving for a chilled salad.

Notes

  • Add crispy pan-fried or baked tofu for a more substantial vegetarian meal.
  • Cooked chicken, shrimp, salmon, or a soft-boiled egg can be added for extra protein.
  • For extra crunch, add chopped peanuts, cashews, almonds, crispy wonton strips, or additional sesame seeds.
  • Increase the sriracha or add chili crisp, red pepper flakes, or fresh chili for more heat.
  • Snap peas, radishes, shredded lettuce, broccoli, bean sprouts, or avocado can be added or substituted for the vegetables.
  • For a gluten-free variation, use 100% buckwheat soba and certified gluten-free tamari in place of regular soy sauce.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. For make-ahead preparation, consider keeping some of the dressing separate.
  • If the noodles become dry during storage, toss them with reserved dressing or a small splash of soy sauce and rice vinegar before serving.

Nutrition

Find it online: https://thefamilycooking.com/soba-noodle-salad/