Soba Noodle Salad (Printable)

Chilled buckwheat soba tossed with crisp veggies and creamy sesame-peanut dressing for a fresh, light lunch.

# What you need:

→ Noodles

01 - 9 ounces buckwheat soba noodles

→ Vegetables

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

→ Dressing

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

→ Garnishes

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

# How to make it:

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

# Expert Advice:

01 -
  • Ready in under 30 minutes with zero cooking stress—just boiling water and knife skills.
  • The creamy dressing clings to every noodle, making plain buckwheat taste like you've unlocked a secret.
  • It actually improves after a day in the fridge, so meal prep becomes your friend, not your chore.
02 -
  • Rinsing the noodles thoroughly under cold water is non-negotiable—it stops them from cooking and removes the starch that would make them gummy.
  • If your dressing breaks or looks oily and separated, whisk in a splash of water or soy sauce and it'll come back together like magic.
  • Don't dress the salad more than an hour before serving if you want maximum crunch; if you're making it ahead, keep the components separate and toss just before eating.
03 -
  • Toast your sesame seeds yourself in a dry skillet for 2–3 minutes if you buy them raw; the difference in flavor depth is startling and worth the extra step.
  • Keep the dressing thicker than you think you need it, because the noodles and vegetables will release moisture as the salad sits, thinning everything out naturally.
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