Soba Noodle Salad (Printable Version)

A light and vibrant buckwheat noodle dish with fresh vegetables and a creamy, nutty dressing.

# What You'll 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 (50 g)

→ 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 - 1–2 tbsp water, to thin dressing as needed

→ 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

# Directions:

01 - Cook soba noodles according to package directions (about 5–7 minutes). Drain and rinse under cold running water to halt cooking and remove starch. Set aside.
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. Add water gradually until the dressing reaches a smooth, pourable consistency.
03 - Add cooled noodles, julienned carrot, sliced cucumber, bell pepper, spring onions, and shredded red cabbage to the dressing. Toss thoroughly to coat all components evenly.
04 - Divide the salad among bowls. Top with toasted sesame seeds, fresh cilantro, and sliced red chili if desired. Serve with lime wedges on the side.

# Additional Tips::

01 -
  • It comes together in under thirty minutes, which means you can make it on a Tuesday without overthinking dinner.
  • The dressing is so good you'll find yourself spooning it over other things, sometimes straight into your mouth when no one's looking.
  • It actually tastes better the next day, so meal prep becomes something you look forward to instead of dread.
02 -
  • Don't mix the noodles with the dressing too far ahead of time, or they'll absorb everything and turn into a dense block by lunchtime—the magic is in the balance right before you eat it.
  • If your dressing breaks or looks weird, it usually just needs more water and gentler whisking, not a complete restart, so trust the process and add water slowly.
03 -
  • Toast your sesame seeds in a dry pan for about two minutes right before serving—the aroma will change your mind about how good this salad can be.
  • Keep the lime wedges nearby and squeeze them at the absolute last second, because that brightness is what makes people remember this dish and ask for it again.
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