Cold Soba Noodle Salad
This refreshing Cold Soba Noodle Salad combines chewy buckwheat noodles with crisp vegetables and a vibrant sesame-ginger dressing, perfect for a light and satisfying meal.
For 3 servings
Bring a large pot of water to a rolling boil. Add the soba noodles and cook according to package directions, typically 3-5 minutes, until al dente. Do not overcook, as they can become mushy.
Immediately drain the cooked noodles in a colander and rinse thoroughly under cold running water to stop the cooking process and remove excess starch. Continue rinsing until the noodles are completely cool. Drain very well and set aside.
While the noodles are cooking and cooling, prepare your vegetables: julienne the English cucumber and carrot. Thinly slice the red bell pepper and scallions. If using frozen edamame, cook according to package directions and cool completely.
In a small bowl, whisk together the low-sodium soy sauce, toasted sesame oil, rice vinegar, maple syrup, grated fresh ginger, minced garlic, and water until well combined.
In a large mixing bowl, combine the cooled soba noodles, julienned cucumber, carrot, sliced red bell pepper, cooked edamame, and sliced scallions. Pour the prepared dressing over the ingredients.
Gently toss everything together until the noodles and vegetables are evenly coated with the dressing. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly.
Before serving, give the salad another gentle toss. Garnish generously with toasted sesame seeds and fresh chopped cilantro. Serve cold and enjoy!
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Perfectly Cooked Soba**: Don't overcook soba noodles; they can become mushy. Rinse them immediately and thoroughly with cold water to remove starch and ensure a pleasant, non-sticky texture.
- 2**Customize Your Veggies**: Feel free to add other crisp vegetables like shredded cabbage, snap peas, or radishes for extra crunch and color.
- 3**Make Ahead**: The dressing can be made up to 3 days in advance and stored in the refrigerator. The salad itself is best enjoyed within a day of preparation for optimal texture.
- 4**Balance the Dressing**: Taste the dressing before adding it to the salad. Adjust sweetness, tanginess, or saltiness to your preference. A little more maple syrup for sweetness or a splash more vinegar for tang can make a big difference.
Adapt it for your goals.
Protein Addition
Add grilled chicken, pan-seared tofu, or shrimp for a more substantial meal. Marinate protein in a bit of the dressing before cooking.
Spice Level AdjustmentSpice Level Adjustment
Incorporate 1/2-1 tsp of sriracha or chili garlic sauce into the dressing for a fiery twist.
Nutty CrunchNutty Crunch
Top with chopped peanuts or cashews for added crunch and a different flavor profile. Ensure no nut allergies if serving to others.
Why this is on our healthy list.
High Fiber Content
Soba noodles, especially 100% buckwheat, are a good source of dietary fiber, aiding digestion and promoting satiety.
Abundant Vitamins & Minerals
Packed with fresh vegetables like cucumber, carrot, and bell pepper, this salad provides essential vitamins, minerals, and antioxidants.
Naturally Gluten-Free (check label)
100% buckwheat soba noodles are naturally gluten-free, making this a suitable option for those with gluten sensitivities or celiac disease.
Frequently asked questions
While you can, the flavor and texture will be different. Soba noodles have a distinct earthy, nutty flavor and a firmer bite that is central to this dish. For an authentic taste, soba is recommended.
