Light, Refreshing, and Oh-So-Flavorful

Hello, noodle lovers! If you’re on the hunt for a dish that’s as satisfying as it is refreshing, this Soba Noodle Salad is your answer. It’s a medley of tender buckwheat noodles, crisp veggies, and a tangy-sweet sesame dressing. Whether it’s a quick lunch, a picnic addition, or a side dish, this salad hits all the right notes.

Why You’ll Adore This Recipe

This salad is a perfect harmony of textures and flavors: chewy soba noodles, crunchy vegetables, and a vibrant dressing that ties it all together. It’s easy to make, endlessly customizable, and packed with nutrients—a dish that proves healthy eating can be absolutely delicious.

A Story of Flavor Discovery

I first encountered soba noodles during a small dinner party hosted by a friend who loved experimenting with Asian cuisine. The nutty flavor of the noodles, combined with a zesty dressing, was a revelation. I went home and immediately started recreating the dish. After a few tweaks, this version became a family favorite. Now, it’s my go-to for days when I want something quick, light, and delicious!

Why This Soba Noodle Salad?

Selling Points:

Quick and Easy: Ready in under 30 minutes!
Healthy and Wholesome: Packed with fiber, protein, and fresh veggies.
Versatile: Enjoy it as a main dish, side, or meal prep option.
Globally Inspired: Brings a taste of Japanese cuisine to your table.

Cuisine

Japanese-Inspired

Tips for Success

Rinse the Noodles: Thoroughly rinse soba noodles after cooking to remove excess starch and prevent clumping.
Prep Ahead: The salad tastes even better after sitting for a few hours, allowing the flavors to meld.
Toast the Sesame Seeds: Toasting enhances their nutty flavor—don’t skip this step!

Substitutions and Variations

Veggie Swaps: Add shredded cabbage, snap peas, or edamame for extra crunch and protein.
Gluten-Free Option: Use gluten-free soba noodles and tamari instead of soy sauce.
Add Protein: Top with grilled chicken, shrimp, tofu, or a soft-boiled egg.

Make a Healthier Version

Reduce the amount of sesame oil and soy sauce in the dressing.
Opt for whole-grain soba noodles for added fiber.
Skip the honey or maple syrup for a sugar-free version.

Closing

And there you have it! This Soba Noodle Salad is a burst of fresh flavors and vibrant colors that’s sure to impress. Whether you’re serving it as a side or enjoying it as a main dish, it’s a recipe you’ll come back to time and again. Don’t forget to share your creations and check out our other quick and delicious recipes!

FAQs

1. Can I make this salad ahead of time?
Yes! Prepare it up to a day in advance and store in the fridge. Toss again before serving.

2. How long will it last in the fridge?
Store in an airtight container for up to 3 days.

3. Can I serve it warm?
While traditionally served cold, you can enjoy it warm for a comforting twist.

4. What pairs well with this salad?
Grilled salmon, teriyaki chicken, or miso soup complement this dish perfectly.

5. Can I use other noodles?
Yes! Try rice noodles, udon, or even zucchini noodles for variation.

Dive into this delightful dish and bring a taste of Japan to your kitchen! 🥢🍜

Soba Noodle Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Victoria
Total Time: 15 minutes

Print Recipe

Description

If you’re on the hunt for a dish that’s as satisfying as it is refreshing, this Soba Noodle Salad is your answer. It’s a medley of tender buckwheat noodles, crisp veggies, and a tangy-sweet sesame dressing.

Ingredients

For the Dressing

▢ 1 Tbsp neutral oil
▢ 3 Tbsp toasted sesame oil
▢ ½ tsp crushed red pepper (red pepper flakes) (optional; you can skip or adjust to your preference)
▢ 3 Tbsp honey (use maple syrup for vegan)
▢ 3 Tbsp soy sauce

For the Salad

▢ 7 oz dried soba noodles (buckwheat noodles) (2–3 bundles)
▢ 2 green onions/scallions
▢ 1 handful cilantro (coriander) (0.7 oz, 20 g)
▢ 1 Tbsp toasted white sesame seeds

Cook Mode Prevent your screen from going dark

Instructions

Add 7 oz dried soba noodles (buckwheat noodles) to the boiling water. Cook, stirring occasionally, until they are al dente. Tip: I like to boil the noodles for 30 seconds less than the package instructions. Mine says to cook for 4 minutes, so I cook for 3 minutes and 30 seconds.

Meanwhile, thinly slice 2 green onions/scallions.

Discard the stems of 1 handful cilantro (coriander) and chop the leafy parts into small pieces.

Drain the soba noodles into a colander and rinse them with your hand under cold running water. This important step removes the excess starch and stops the cooking.

Drain well and transfer to a large bowl. Pour the cooled dressing over the noodles.

Add the green onions, cilantro leaves, and 1 Tbsp toasted white sesame seeds to the noodles. Toss everything together.

To Serve

Transfer to a serving bowl or plate. Serve chilled or at room temperature. For a spicy kick, you can sprinkle shichimi togarashi (Japanese seven spice).
To Customize
- Soba noodle salad is the perfect blank slate to customize with your favorite vegetables like edamame, sugar snap peas, cucumber slices, carrot strips, arugula, or red cabbage. Try adding blanched or pickled veggies like kimchi, Quick Fresh Kimchi, Spicy Japanese Pickled Cucumbers, and Blanched Broccoli with Sesame Oil. For a more substantial meal, add hard-boiled eggs, Ramen Eggs, shredded leftover chicken, or grilled tofu.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for 2 weeks.

Prep Time: 5
Cook Time: 10

Nutrition

Calories: 309
Sugar: 9g
Fat: 11g
Carbohydrates: 48g
Fiber: 1g
Protein: 9g