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Cold Soba Noodle Salad

Cold Soba Noodle Salad

A refreshing and vibrant Cold Soba Noodle Salad featuring buckwheat noodles, fresh vegetables, and a savory sesame dressing, perfect for warm weather gatherings.
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Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Japanese
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 8 oz Soba Noodles (buckwheat noodles)
  • 1 cup shredded carrots
  • 1 red bell pepper (sliced thin)
  • 1 cup purple cabbage (shredded)
  • 1 cup shelled edamame
  • 3 scallions (sliced)
  • 1/2 cup fresh cilantro (chopped)
  • 1 tablespoon fresh ginger (grated)
  • 2 cloves garlic (minced)
  • 3 tablespoons soy sauce (or tamari)
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sriracha or chili flakes (optional)
  • 1 tablespoon toasted sesame seeds

Method
 

  1. Bring a large pot of water to a boil. Do not add salt.
  2. Carefully drop the soba noodles into the boiling water and cook according to package instructions (about 5-7 minutes).
  3. Prepare a large bowl of ice water.
  4. Once the noodles are al dente, drain them and plunge them into the ice water bath to stop cooking.
  5. In a small bowl, combine soy sauce, rice vinegar, toasted sesame oil, honey, grated ginger, and minced garlic. Whisk until well combined.
  6. In a large mixing bowl, add shredded carrots, sliced bell peppers, cabbage, and edamame.
  7. Drain the chilled soba noodles and add them to the bowl with the vegetables.
  8. Pour the dressing over the salad and toss gently to combine.
  9. Fold in sliced scallions and chopped cilantro.
  10. Transfer to a serving platter, sprinkle with toasted sesame seeds, and chill for 20 minutes before serving.

Notes

Ensure to use 100% buckwheat noodles for a gluten-free option. Adjust the dressing to taste before serving.