Description
This refreshing Cold Soba Noodle Salad features chilled soba noodles tossed with crisp cucumber, carrot, red bell pepper, and green onions, all coated in a savory sesame-ginger dressing. It’s a quick and flavorful meal that brings together crunchy vegetables and nutty sesame flavors, perfect for a light lunch or side dish.
Ingredients
Main Ingredients
- 250 g soba noodles
- 1 cucumber, julienned
- 1 carrot, julienned
- 1 red bell pepper, thinly sliced
- 2 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1 tbsp sesame seeds
Sesame Ginger Dressing
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 1 tbsp lime juice
- 1 tsp grated fresh ginger
- 1 garlic clove, minced
- 1–2 tbsp water
Instructions
- Cook the Noodles: Cook the soba noodles according to the package directions, usually boiling for about 5 minutes until tender but not mushy.
- Rinse and Chill: Drain the noodles and rinse thoroughly under cold running water to stop the cooking process and cool them down completely, ensuring the noodles don’t become sticky.
- Prepare the Dressing: In a bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, lime juice, grated fresh ginger, minced garlic, and 1–2 tablespoons of water until smooth and well combined.
- Combine Salad Ingredients: Place the chilled noodles in a large mixing bowl. Add the julienned cucumber, carrot, thinly sliced red bell pepper, sliced green onions, and chopped cilantro.
- Toss with Dressing: Pour the sesame-ginger dressing over the noodle and vegetable mixture. Toss gently to evenly coat all ingredients without breaking the noodles.
- Garnish and Serve: Sprinkle sesame seeds over the top and serve the salad chilled for a refreshing meal.
Notes
- For a gluten-free version, use 100% buckwheat soba noodles and ensure the package is certified gluten-free.
- Add cooked edamame or shredded chicken to increase the protein content if desired.
- This salad can be stored in the refrigerator, tightly covered, for up to 2 days without loss of texture or flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Lunch, Salad, Side Dish
- Method: Stovetop
- Cuisine: Japanese-inspired
