Soba Noodle Salad (Printable Page)

Buckwheat soba noodles combined with fresh vegetables and a creamy sesame-peanut dressing for a light, refreshing meal.

# What You Need:

→ Noodles

01 - 9 oz soba noodles

→ Vegetables

02 - 1 medium carrot, julienned
03 - 1 small cucumber, thinly sliced
04 - 1 red bell pepper, thinly sliced
05 - 2 spring onions, finely sliced
06 - 1 cup shredded red cabbage

→ Dressing

07 - 3 tbsp smooth peanut butter or tahini
08 - 2 tbsp soy sauce
09 - 1 tbsp rice vinegar
10 - 1 tbsp toasted sesame oil
11 - 1 tbsp maple syrup or honey
12 - 1 tsp freshly grated ginger
13 - 1 small garlic clove, minced
14 - 1 to 2 tbsp water, to thin dressing

→ Garnishes

15 - 2 tbsp toasted sesame seeds
16 - 2 tbsp chopped fresh cilantro
17 - 1 small red chili, thinly sliced (optional)
18 - Lime wedges for serving

# Steps:

01 - Boil soba noodles according to package instructions, approximately 5 to 7 minutes. Drain and rinse under cold running water to stop cooking and remove excess starch. Set aside.
02 - In a large bowl, whisk together peanut butter or tahini, soy sauce, rice vinegar, sesame oil, maple syrup or honey, grated ginger, and minced garlic. Gradually add water, one tablespoon at a time, until smooth and pourable.
03 - Add cooled noodles, julienned carrot, sliced cucumber, red bell pepper, spring onions, and shredded red cabbage to the dressing. Toss thoroughly to coat all ingredients evenly.
04 - Portion salad into bowls. Garnish with toasted sesame seeds, chopped cilantro, and optional red chili slices. Serve with lime wedges.

# Expert Advice:

01 -
  • It comes together in under 30 minutes and tastes like you spent way more effort than you actually did.
  • The creamy peanut dressing hits that perfect balance between nutty and tangy without feeling heavy.
  • Leftovers get better overnight, making it ideal for meal prep without the boring factor.
02 -
  • Rinsing the soba noodles under cold water isn't optional if you want them to stay separate and delicious instead of turning into a dense brick.
  • The dressing thickens slightly as it sits, so mix it thinner than you think you want it, because it'll tighten up as the noodles absorb the liquid.
  • Don't add all the water at once when making the dressing; add it slowly and taste as you go because every peanut butter brand is slightly different.
03 -
  • A squeeze of lime juice right before eating makes a huge difference, so always serve with lime wedges and let people adjust it to their preference.
  • If you're bringing this somewhere and can't keep it cold, pack the dressing separately and toss everything together right before eating to prevent the noodles from becoming too soft.
Go Back