Cold Soba Noodle Salad

Laurel Randolph
Ratings (7)
  • Total: 20 mins
  • Prep: 15 mins
  • Cook: 5 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
324 Calories
13g Fat
47g Carbs
7g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 324
% Daily Value*
Total Fat 13g 16%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 758mg 33%
Total Carbohydrate 47g 17%
Dietary Fiber 5g 18%
Protein 7g
Calcium 79mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Summer is here and the heat is on! And that means no one wants to crank up their oven or turn on their stove if they can help it. Luckily, this cool and crunchy soba noodle salad requires minimal heat (just enough to cook the delicate noodles) and packs lots of flavor.

Fresh cucumber, crunchy carrots, bright bell pepper, zesty radishes and spring onions add brightness and texture to the chewy buckwheat noodles. The sauce is a refreshing combination of flavors: sour lime juice and vinegar, sweet honey, spicy ginger and chili sauce, and nutty sesame oil. It's perfect for a summer lunch and travels well if you're eating al fresco. Eat this dish on its own or pair it with tender grilled fish.

Ingredients

  • 8 oz dried soba noodles
  • 2 tablespoons grapeseed or canola oil
  • 1 lime (juiced)
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon honey
  • 1 teaspoon chili sauce (like Korean chili sauce or Sriracha)
  • Dash salt and pepper
  • 4 small Persian cucumbers (thinly sliced)
  • 2 medium carrots (cut into matchsticks or coarsely grated)
  • 1 small red or yellow bell pepper (thinly sliced)
  • 6 small radishes (thinly sliced)
  • 4 spring onions (sliced)
  • 2 tablespoons packed fresh cilantro (chopped)
  • 1 tablespoon sesame seeds

Steps to Make It

  1. Cook the soba noodles according to the package directions. Rinse with cold water and drain well. Set aside.

  2. Make the dressing. Combine the oil, lime juice, ginger, vinegar, sesame oil, honey, and chili sauce in a small mixing bowl. Season with salt and pepper and mix well until combined.

  3. In a large bowl, combine the soba noodles, cucumber, carrot, bell pepper, radish, spring onion, and cilantro. Add the dressing and toss well to combine. Taste for seasoning.

  4. Top with sesame seeds and serve immediately or store in the refrigerator for up to one day. Toss again before serving.