Soba Noodle Salad Recipe

Soba noodle salad is a refreshing and flavorful dish that originates from Japan. It’s made with buckwheat soba noodles, crisp vegetables, and a tangy dressing, making it perfect for a light lunch or dinner. In this recipe, we’ll show you how to make a delicious soba noodle salad that’s packed with flavor and nutrients.

Ingredients for Soba Noodle Salad:

• 8 ounces (about 225g) soba noodles
• 1 medium cucumber, julienned
• 2 medium carrots, julienned
• 1 bell pepper, thinly sliced
• 2 green onions, thinly sliced
• 1/4 cup chopped cilantro (optional)
• 1/4 cup chopped peanuts or cashews (optional, for garnish)

For the Dressing:

• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey or maple syrup
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 tablespoon sesame seeds (optional, for garnish)

How to Make Soba Noodle Salad:

1. Cook the Soba Noodles: Bring a large pot of water to a boil. Add the soba noodles and cook according to the package instructions, usually about 5-7 minutes, or until al dente. Drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
2. Prepare the Vegetables: While the noodles are cooking, prepare the vegetables. Julienne the cucumber and carrots, thinly slice the bell pepper, and chop the green onions. You can also add chopped cilantro for extra flavor and color.
3. Make the Dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, and minced garlic until well combined.
4. Assemble the Salad: In a large bowl, combine the cooked soba noodles, julienned vegetables, and chopped green onions. Pour the dressing over the salad and toss gently to coat everything evenly.
5. Garnish and Serve: Transfer the soba noodle salad to a serving platter or individual bowls. Garnish with chopped peanuts or cashews and sesame seeds, if desired. Serve immediately or refrigerate until ready to serve.

About the Main Ingredients:

Soba Noodles: Soba noodles are thin noodles made from buckwheat flour, which gives them a slightly nutty flavor and a chewy texture. They are a staple in Japanese cuisine and are often served cold in salads or hot in soups.

Cucumber: Cucumber adds a refreshing crunch to the soba noodle salad and pairs well with the other vegetables and the tangy dressing.

Carrots: Carrots add color, sweetness, and additional crunch to the salad. They are rich in vitamins and minerals, making this salad not only delicious but also nutritious.

Bell Pepper: Bell pepper adds sweetness and a pop of color to the salad. You can use any color of bell pepper you like, such as red, yellow, or orange.

Soy Sauce: Soy sauce is the base of the dressing and adds savory umami flavor to the salad. Look for low-sodium soy sauce if you’re watching your sodium intake.

Sesame Oil: Sesame oil adds a rich, nutty flavor to the dressing and helps to emulsify the other ingredients.

Variations and Tips:

• Add protein: To make this salad a complete meal, add grilled chicken, tofu, shrimp, or edamame.
• Customize the vegetables: Feel free to add or substitute other vegetables such as snow peas, bean sprouts, or shredded cabbage.
• Make it spicy: Add a pinch of red pepper flakes or a drizzle of sriracha to the dressing for a spicy kick.

This soba noodle salad is a delicious and healthy dish that’s perfect for any occasion. With its flavorful dressing and crisp vegetables, it’s sure to become a favorite in your household. Serve it as a light lunch or dinner, or bring it to a potluck or picnic for a refreshing and satisfying meal.