Soba Noodle Salad
A vibrant, quick-to-make soba noodle salad loaded with fresh veggies and a tangy-sesame dressing, ideal for light lunches or healthy dinners.
Equipment
- 1 Large Pot
- 1 Colander
- 1 Whisk
- 1 large mixing bowl
Ingredients
Salad:
- 8 ounces dry soba noodles
- 1 cup frozen shelled edamame thawed
- 1 cup shredded purple or green cabbage
- 1 large red bell pepper thinly sliced
- 1 cup julienned carrots
- ½ cup chopped fresh cilantro
- ⅓ cup sliced green onions about 3 stalks
Dressing:
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons rice vinegar
- 2 tablespoons neutral oil olive, avocado, sunflower, or grapeseed
- 1 tablespoon toasted sesame oil + 1 teaspoon for drizzling
- 1 tablespoon agave nectar or maple syrup
- 1 tablespoon minced fresh ginger
- 2-3 teaspoons sriracha
- 1 clove garlic minced
Toppings:
- Black or white sesame seeds
- Additional chopped cilantro
- Extra sliced green onions
Instructions
- Prepare the Dressing: Begin by making the flavorful dressing, which is the heart of this salad. In a medium-sized bowl or small mixing cup, combine 3 tablespoons of low-sodium soy sauce, 2 tablespoons of fresh lime juice, and 2 tablespoons of rice vinegar. Next, add 2 tablespoons of your choice of neutral oil—such as olive, avocado, sunflower, or grapeseed oil—for a smooth, light texture. Incorporate 1 tablespoon of toasted sesame oil to bring a nutty aroma and richness. Sweeten the mixture with 1 tablespoon of agave nectar or maple syrup to balance the acidity. Add freshly minced ingredients: 1 tablespoon of ginger and 1 clove of garlic, which provide a fresh, zesty bite. For heat, stir in 2 to 3 teaspoons of sriracha, adjusting to your preferred spice level. Whisk all the ingredients thoroughly until the dressing is smooth and well combined. Taste and adjust seasoning as needed. Once ready, place the dressing in the refrigerator to chill and allow flavors to meld while you prepare the rest of the salad.
- Cook the Soba Noodles: Fill a large pot with water and bring it to a rapid boil over high heat. Add the 8 ounces of dry soba noodles to the boiling water, gently stirring immediately to prevent sticking. Cook according to the package instructions, typically about 4 to 5 minutes, until the noodles are tender but still have a slight chew (al dente). Carefully pour the noodles into a colander to drain the hot water. Rinse the noodles thoroughly under cold running water, tossing gently with your fingers to remove excess starch and cool them completely. This step is essential to stop the cooking process and prevent the noodles from becoming mushy. To keep the noodles from sticking together, drizzle about 1 teaspoon of toasted sesame oil or another neutral oil over them and toss gently to coat evenly.
- Prepare the Fresh Vegetables and Herbs: While the noodles are cooking, prepare your fresh ingredients for the salad. Thinly slice one large red bell pepper into slender strips, making sure each piece is uniform for even texture and presentation. Shred 1 cup of purple or green cabbage finely to add crunch and vibrant color. Julienne 1 cup of carrots into thin matchsticks, which provide sweetness and crispness. Chop ½ cup of fresh cilantro leaves, bringing bright, herbal notes to the dish. Slice about ⅓ cup of green onions (approximately three stalks), separating the white and green parts if desired, for a mild onion flavor that complements the other veggies.
- Combine Salad Ingredients: In a large mixing bowl, place the cooked and cooled soba noodles as the base. Add the thawed 1 cup of shelled edamame, which contributes a satisfying, protein-rich bite. Layer in the shredded cabbage, sliced red bell pepper, julienned carrots, chopped cilantro, and sliced green onions. Using tongs or salad forks, gently toss all the ingredients together to distribute them evenly without bruising the delicate vegetables.
- Dress and Toss the Salad: Retrieve the chilled dressing from the refrigerator. Pour it slowly over the combined noodle and vegetable mixture. Using salad tongs or two large spoons, gently toss the salad to coat every strand of noodle and each vegetable piece evenly with the dressing. Take your time to ensure the dressing is well incorporated, but avoid over-tossing to keep the textures intact. Taste the salad and adjust the seasoning if necessary — you can add a touch more soy sauce for saltiness, lime juice for brightness, or sriracha for heat.
- Garnish and Serve: Transfer the dressed salad to a serving bowl or divide it evenly onto plates. Sprinkle generously with black or white sesame seeds for a nutty crunch and appealing visual contrast. Add extra chopped cilantro and sliced green onions on top for freshness and color. If desired, drizzle a little more toasted sesame oil over the salad for an added layer of flavor. Serve immediately for the best texture and freshness, or refrigerate for up to a few hours to allow flavors to deepen. Enjoy this vibrant, nourishing soba noodle salad as a light lunch, dinner, or a delicious side dish.
Notes
This soba noodle salad shines when you use fresh, high-quality ingredients—especially fresh vegetables and good-quality soba noodles. Be sure to rinse the noodles thoroughly under cold water after cooking to stop them from overcooking and to prevent clumping. Adjust the sriracha amount to your spice tolerance, as this dressing packs a flavorful punch. For a gluten-free option, choose soba noodles made from 100% buckwheat flour. You can prep the dressing a day ahead to deepen its flavor and save time on busy days. Lastly, toss the salad gently when combining ingredients to keep the noodles and veggies crisp and intact.
