Soba Noodle Salad Fresh (Printable)

A cold buckwheat noodle salad with crunchy vegetables and a creamy sesame-peanut 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

→ 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 to 2 tbsp water, to thin dressing

→ 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

# How-To Steps:

01 - Boil soba noodles according to package directions for 5 to 7 minutes. Drain and rinse under cold water to halt cooking and remove starch. Set aside.
02 - In a large bowl, whisk peanut butter or tahini with soy sauce, rice vinegar, sesame oil, maple syrup or honey, ginger, and garlic. Gradually add water, 1 tablespoon at a time, until smooth and pourable.
03 - Add cooled soba noodles, carrot, cucumber, bell pepper, spring onions, and red cabbage to the dressing. Toss thoroughly to coat evenly.
04 - Divide salad among bowls. Garnish with toasted sesame seeds, cilantro, and sliced chili if desired. Serve with lime wedges.

# Expert Suggestions:

01 -
  • It comes together in under 30 minutes, which means you can eat lunch before your afternoon actually starts spiraling.
  • The dressing is a creamy dream that somehow tastes both rich and refreshing at the same time.
  • Leftovers actually taste better the next day, so meal prep becomes something you actually want to do.
02 -
  • If you skip the step of rinsing the noodles thoroughly, they'll stick together into a clump in the fridge, and no amount of dressing will save you later.
  • The dressing thickens slightly as it sits, so mix it a little thinner than you think you like it and it'll be perfect by the time you serve.
  • Don't add all the vegetables at once if you're making this ahead—keep the cucumber separate until right before serving or it'll release water and dilute your beautiful dressing.
03 -
  • Pat your vegetables dry before tossing—especially the cucumber and bell pepper—so they don't dilute your dressing with their moisture.
  • Toast your sesame seeds in a dry pan for 2–3 minutes right before serving and you'll understand why they're worth the extra step.
Return