Description

Cold Soba Noodle Salad is a light, refreshing, and nutritious dish perfect for hot summer days. It combines chewy buckwheat soba noodles with crisp vegetables and a tangy, balanced dressing. Quick to prepare and highly customizable, this salad offers a perfect blend of flavors and textures that can be served as a vibrant side, a wholesome lunch, or a simple dinner.

Ingredients

Scale

Main Ingredients

200g soba noodles (preferably 100% buckwheat for gluten-free)
1 medium cucumber, julienned
2 medium carrots, julienned
3 green onions, finely sliced
1 tablespoon toasted sesame seeds

Dressing

3 tablespoons soy sauce (use gluten-free tamari if needed)
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 tablespoon honey or maple syrup

Optional Additions

Fresh herbs like cilantro or mint (a handful, chopped)
Protein options: 150g tofu, grilled chicken, shrimp, tempeh, or edamame
Spicy elements: chili oil or red pepper flakes (to taste)
Alternative toppings: chopped peanuts or cashews
Vegetable swaps: bell peppers, radishes, or snap peas

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Instructions

Cook the Soba Noodles: Bring a large pot of water to a boil and cook the soba noodles according to package instructions, usually about 4-5 minutes. Avoid overcooking to maintain a chewy texture. Drain and rinse immediately under cold water to stop cooking and cool the noodles.
Prepare the Vegetables: While the noodles cook, julienne the cucumber and carrots into thin strips. Finely slice the green onions. Place all vegetables into a large mixing bowl.
Make the Dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and honey or maple syrup until well combined. Adjust sweetness or acidity to your taste preference.
Toss Everything Together: Add the cooled soba noodles to the bowl with vegetables. Pour the dressing over and toss gently to coat noodles and veggies evenly. Sprinkle toasted sesame seeds on top.
Chill and Serve: Refrigerate the salad for at least 15 minutes to allow flavors to meld and to enjoy it refreshingly cold. Garnish with optional fresh herbs, additional sesame seeds, or your choice of toppings before serving.

Notes

Avoid overcooking noodles by rinsing thoroughly in cold water to prevent stickiness.
Lightly toast sesame seeds in a dry pan to enhance their nutty flavor before sprinkling.
Adjust the dressing gradually by adding soy sauce and vinegar little by little to perfect the balance.
Add fresh herbs like cilantro or mint for a bright, fresh flavor boost.
The dressing and noodles can be prepared a day ahead for faster assembly.
Use 100% buckwheat or gluten-free noodles to make the recipe gluten-free.
The salad keeps well refrigerated for up to 3 days but is best eaten fresh.
Not suitable for freezing due to fresh vegetables and delicate noodles.
Consume chilled or at room temperature; reheating is not recommended.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Appetizers
Method: No-Cook
Cuisine: Japanese-inspired

Nutrition

Serving Size: 1 serving (approx. 1 cup)
Calories: 250 kcal
Sugar: 5 g
Sodium: 600 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 8 g
Cholesterol: 0 mg