Soba Noodle Salad (Japan)

A refreshing cold soba noodle salad that combines the earthy flavors of buckwheat noodles with crisp, fresh vegetables and a tangy soy-based dressing, ideal for a light summer meal.

Prep time: 15 minutes
Cook time: 8 minutes
Serves: 4

Ingredients

8 oz soba noodles

1 cup cucumber, julienned

1 cup carrots, julienned

1 cup red bell pepper, thinly sliced

2 green onions, chopped

1/4 cup cilantro, chopped

2 tbsp sesame seeds, toasted

1/4 cup soy sauce

2 tbsp rice vinegar

2 tbsp sesame oil

1 tbsp honey

1 tbsp fresh ginger, grated

1 garlic clove, minced

1/2 tsp red pepper flakes

Instructions

1. Cook the soba noodles according to the package instructions, then rinse them under cold water and drain.

2. In a large bowl, combine the soba noodles, cucumber, carrots, red bell pepper, green onions, and cilantro.

3. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and red pepper flakes to make the dressing.

4. Pour the dressing over the noodle and vegetable mixture and toss gently to combine.

5. Sprinkle with toasted sesame seeds before serving.

Storage

Store any leftover soba noodle salad in an airtight container in the refrigerator for up to 3 days.

Reheating

Soba noodle salad is best served cold, so reheating is not necessary. Enjoy it straight from the fridge.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.