Cold Soba Noodle Salad Recipe

By
Laurel Randolph
Photo of Laurel Randolph
Laurel Randolph
A fervid lover of the culinary arts and all things Instant Pot, Laurel has been writing about food for 10 years. One of her cookbooks was the #2 cookbook of 2017.
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Updated on 05/20/22
Cold soba noddle recipe

The Spruce / Andrew Bui

Prep: 15 mins
Cook: 5 mins
Total: 20 mins
Servings: 4 servings
Nutrition Facts (per serving)
211 Calories
9g Fat
30g Carbs
6g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 211
% Daily Value*
Total Fat 9g 12%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 121mg 5%
Total Carbohydrate 30g 11%
Dietary Fiber 4g 13%
Total Sugars 7g
Protein 6g
Vitamin C 104mg 521%
Calcium 90mg 7%
Iron 2mg 10%
Potassium 573mg 12%
*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 ounces dried soba noodles

  • 2 tablespoons grapeseed oil, 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, such as Korean chili sauce, or Sriracha

  • 1 dash salt

  • 1 dash freshly ground black pepper

  • 4 small Persian cucumbers, thinly sliced

  • 2 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 chopped fresh cilantro

  • 1 tablespoon sesame seeds

Steps to Make It

  1. Gather the ingredients.

    Ingredients for cold soba noodles
    The Spruce / Andrew Bui 

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

    Cook soba noodle
    The Spruce / Andrew Bui

  3. 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.

    Make dressing
    The Spruce / Andrew Bui

  4. 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.

    Combine soba noodles
    The Spruce / Andrew Bui

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

    Top with sesame seeds
    The Spruce / Andrew Bui