Soba Noodle Salad
A refreshing and nutritious soba noodle salad featuring crisp vegetables, a zesty dressing, and the rich flavors of buckwheat noodles.
Ingredients
Main Ingredients
- 8 ounces soba noodles Look for 100% buckwheat for gluten-free.
- 2 teaspoons sesame oil Use toasted for richer flavor.
- 3 green onions Sliced on a diagonal for presentation.
- 1 red bell pepper Can substitute with yellow bell pepper.
- 1 large carrot Thinly sliced or julienned.
- 1 cup edamame, shelled Fresh or frozen works.
- 3 tablespoons sesame seeds Toasted for extra flavor.
- 1 tablespoon grated ginger Fresh is best for flavor.
- 2 tablespoons fresh lime juice Adds tang to the dish.
- 1 tablespoon soy sauce Use Tamari for gluten-free.
- 1 tablespoon rice vinegar Sweet and tangy flavor.
- 1 tablespoon honey Maple syrup as a vegan alternative.
- 1 clove garlic, minced For aromatic flavor.
- 2 teaspoons Sriracha Optional for heat.
Instructions
Preparation
- Cook the soba noodles according to the package directions.
- Once done, strain and rinse them under cold water to halt cooking.
- Toss the cooled noodles with 2 teaspoons of sesame oil in a large bowl.
- Refrigerate the noodles while preparing the remaining ingredients.
Mixing Ingredients
- In a medium bowl, combine sliced green onions, red bell pepper, carrot, edamame, and sesame seeds.
- Gently toss to mix.
Dressing
- In a small bowl, whisk together grated ginger, lime juice, soy sauce, rice vinegar, remaining sesame oil, honey, minced garlic, and Sriracha.
- Taste and adjust the seasoning if needed.
Assembly
- Retrieve cooled noodles from the fridge and top with the vegetable mixture.
- Pour the dressing over the salad and toss until well-coated.
- Serve immediately or let sit in the fridge for flavors to meld.
Notes
Store leftovers in an airtight container in the fridge for 2-3 days. Best enjoyed cold. Keep dressing separate if preparing in advance.