Cold Soba Noodle Salad Recipe

This refreshing cold soba noodle salad recipe features a delightful Asian-inspired dressing, accompanied by crisp fresh vegetables and aromatic herbs, making it a perfect choice for meal prep. With its harmonious blend of flavors and textures, this salad offers a satisfying and convenient option for a quick, healthy, and delicious meal.

What Are Soba Noodles?

Soba noodles are a Japanese noodle that is made from buckwheat. Buckwheat is naturally gluten-free, and is higher in protein and fiber than regular noodles! Most soba noodles are made with a combination of buckwheat and regular wheat, so the noodles itself is not gluten-free. You can serve soba noodles cold or hot, in salads or in soups!

Supplies Needed:

• Stock Pot
• Mixing Bowls
• Serving Bowl or Platter

Ingredients:

For The Salad:

• Soba Noodles: You can get soba noodles at most grocery stores, sometimes in the Asian aisle! Cook the noodles according to package directions.
• Carrots: I like to use large carrots and shred them up on my own! You can also get already grated carrots.
• Red Cabbage: Red cabbage adds flavor and texture. Chop it up in thin slices!
• Bell Pepper: I used red bell pepper but you can use any color you prefer.
• Radishes: I sliced them thin into little matchsticks, but you can cut them up however you prefer! I like the small bites of each veggie in every bite!
• Edamame: You can buy this frozen. Be sure to thaw the edamame before adding it to the salad.
• Green Onions: For texture and flavor!
• Cilantro: This adds a fresh, herby flavor.
• Sesame Seeds: For texture!

For The Vinaigrette:

• Soy Sauce: For a touch of savory flavor!
• Sesame Oil: Sesame oil is nutty and perfect for this soba salad.
• Rice Wine Vinegar: This is the vinegar that makes the dressing a vinaigrette! It adds just the perfect amount of tang.
• Honey: To round out the flavors and add a hint of sweetness.
• Ginger: Fresh ginger is great for aroma and flavor.
• Salt & Pepper: To taste!

How To Make A Cold Soba Noodle Salad:

1. Cook Noodles: Bring a large pot of water to boil and cook the soba noodles according to the package directions. Strain in a colander and rinse with cold water and set aside.
2. Prep Veggies: In a large bowl, add the shaved carrot, red cabbage, sliced bell pepper, radishes, green onion, and edamame. Mix to combine.
3. Combine Veggies & Soba Noodles: Next, combine the cooled soba noodles with the vegetables carefully with tongs.
4. Make Vinaigrette: In a mixing bowl, combine the vinaigrette ingredients (soy sauce, sesame oil, rice wine vinegar, honey and ginger) until mixed. Test the taste and add any salt and pepper as desired.
5. Combine: Pour the vinaigrette over the soba noodle and veggie mixture and toss well. Add in the cilantro and the sesame seeds and mix one more time before serving.
6. Serve: Place in a large serving bowl or platter and serve right away if desired!

Expert Tips:

• Don’t overcook the noodles! For this cold soba noodle salad recipe, you want the soba noodles to have an al dente texture, so keep an eye on them while they are cooking!
• Feel free to substitute different veggies! I like to add a variety of crunchy veggies here, but you can omit any or add other veggies as you see fit! Try adding snap peas or thinly sliced cucumbers!
• Serve this soba noodle salad on its own or with a variety of dishes like beef flanken ribs, furikaki salmon nuggets, or some simple grilled chicken!

Frequently Asked Questions:

More Recipes To Try:

• Beef Flanken Ribs Recipe
• Salmon Stir Fry
• Char Siu Smoked Pulled Pork
• Spaghetti Squash Pad Thai
• Sriracha Salmon Bowls
• Crispy Egg Noodles

Cold Soba Noodle Salad Recipe

This refreshing cold soba noodle salad features a delightful Asian-inspired dressing, accompanied by crisp fresh vegetables and aromatic herbs, making it a perfect choice for meal prep. With its harmonious blend of flavors and textures, this salad offers a satisfying and convenient option for a quick, healthy, and delicious meal.

5 from 2 votes

Print Pin Rate

Course: 30 minute meals, Main Course, Salad

Cuisine: American, Japanese

Keyword: Cold Soba Noodle Salad Recipe

Prep Time: 30 minutes minutes

Servings: 12

Calories: 128kcal

Author: Bon Appeteach

Ingredients

Salad Ingredients

• 8 oz. Soba Noodles
• 1 cup Carrots Shredded or Shaved
• 1.5 cups Red Cabbage Shredded
• 1 Red Bell Pepper sliced thin
• 6 Radishes sliced thin
• 1 cup Edamame defrosted
• 4 Green Onions sliced thin
• 1 cup Cilantro minced
• 2 tbsp Sesame Seeds

Viniagrette

• 1/2 cup Soy Sauce
• 2 tbsp. Sesame Oil
• 2 tbsp. Rice Wine Vinegar
• 1 tbsp. Honey
• 1 tsp Fresh Ginger minced
• Salt and Pepper to taste

Instructions

• Bring a large pot of water to boil and cook the soba noodles according to the package directions. Strain in a colander and rinse with cold water and set aside.
• In a large bowl, add the shaved carrot, red cabbage, sliced bell pepper, radishes, green onion, and edamame. Mix to combine.
• Next, combine the cooled soba noodles in with the vegetables carefully with tongs.
• In a mixing bowl, combine the vinaigrette ingredients (soy sauce, sesame oil, rice wine vinegar, honey, and ginger) until mixed. Test taste and add any salt and pepper as desired.
• Pour the vinaigrette over the soba noodle and veggie mixture and toss well. Add in the cilantro and the sesame seeds and mix one more time before serving.
• Place in a large serving bowl or platter and serve right away if desired.

Notes

This salad can be made ahead of time. My recommendation is to slightly undercooked the noodles by 1 minute or so to allow for the dressing to soak in so they retain flavor and texture for 3-4 days when stored in the fridge. 

Nutrition

Serving: 1g | Calories: 128kcal | Carbohydrates: 20g | Protein: 6g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 745mg | Potassium: 220mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2052IU | Vitamin C: 10mg | Calcium: 46mg | Iron: 2mg