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Soba Noodle Salad

A crisp, colorful salad featuring nutty soba noodles and fresh vegetables, drizzled with a zingy dressing.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: Japanese
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 oz soba noodles
  • 1 cucumber julienned
  • 1 red bell pepper thinly sliced
  • 1 carrot grated
  • 2 green onions diced
  • 1/4 cup cilantro chopped
  • 3 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp honey or maple syrup for vegan option
  • 1 tbsp sesame seeds for garnish

Equipment

  • Large pot for boiling noodles
  • Colander for draining
  • Large bowl for mixing
  • Whisk or fork for dressing
  • Cutting board and knife

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Cook the soba noodles according to package instructions for about 5 minutes.
  3. Once cooked, drain the noodles in a colander and rinse under cold water.
  4. While the noodles cool, julienne the cucumber and thinly slice the red bell pepper.
  5. Grate the carrot and chop the green onions.
  6. In a bowl, whisk together the sesame oil, rice vinegar, soy sauce, and honey.
  7. In a large bowl, toss together the cooled noodles with the vegetables and dressing.
  8. Sprinkle with sesame seeds and chopped cilantro before serving.
  9. Serve immediately or refrigerate for a few hours for the flavors to meld.

Notes

This salad is versatile and can be served warm or cold. Customize with your favorite veggies or protein.