Buckwheat Soba Noodle Salad
Refreshing soba noodle salad with crisp vegetables and a savory sesame dressing.
15 mins
Prep Time
5 mins
Cook Time
2
Servings
Ingredients
- 200g buckwheat soba noodles
- 1 cucumber
- 1 carrot
- 2 green onions
- 1 red bell pepper
- 2 tbsp toasted sesame seeds
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp honey
- 1 clove garlic (minced)
- 1 tsp grated ginger
Nutrition Facts
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Instructions
Cook the soba noodles: Bring a pot of water to a boil. Add the soba noodles and cook according to package instructions (usually 4-5 minutes). Drain and rinse under cold water to stop cooking.
Prepare the vegetables: Julienne the cucumber, carrot, and red bell pepper. Thinly slice the green onions. Set aside.
Make the dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, minced garlic, and grated ginger until well combined.
Combine the salad: In a large bowl, toss the cooled soba noodles with the prepared vegetables. Pour the dressing over and mix well to coat evenly.
Garnish and serve: Sprinkle toasted sesame seeds over the salad. Let it sit for 5 minutes before serving to allow flavors to meld.
Serve chilled: For best results, refrigerate for 30 minutes before serving to enhance the refreshing taste.
Chef's Tips
- Noodle Texture: Be careful not to overcook the soba noodles as they can become mushy. Rinsing them under cold water helps maintain a firm texture.
- Vegetable Variations: Add or substitute with other crunchy vegetables like radishes or snap peas for different textures.
- Protein Boost: Top with grilled chicken, shrimp, or tofu to make it a complete meal.
- Spice It Up: Add a dash of chili oil or red pepper flakes for some heat.
- Make Ahead: This salad can be prepared a few hours in advance, making it perfect for picnics or packed lunches.
