Recipe: Easy Soba Noodle Salad

Fresh vegetables and buckwheat noodles come together for a simple meal.

Soba noodles photo via Asia Bradlee

Soba noodles photo by Asia Bradlee

After a long day at work, cooking dinner can seem like a daunting task. To make your night easier, I created an effortless soba noodle salad recipe that can be made in fewer than 20 minutes.

Soba noodles, a Japanese staple made from buckwheat, provide a healthy dose of whole grains, and are complemented by fresh garlic, ginger, and vegetables. Soba noodles, rice vinegar, and sesame oil should all be available at your local supermarket or an Asian specialty food store.

For this recipe, I chose to chill the noodles for a cold salad, but it can also be prepared right after they’re done cooking if you’d prefer a hot meal.


6 cups (400 grams) soba noodles
1/2 cup rice vinegar
3 tbs sesame oil
1/4 tsp ground ginger
1 tbs honey
2 gloves minced garlic
2 carrots
2 red peppers, chopped
1 bunch green onions
1bunch cilantro
1 lime

Directions: Cook the soba noodles according to package directions. For this recipe, they were cooked for 6 to 8 minutes in boiling water. Be careful not to overcook, or they will turn mushy. If you’re serving the noodles hot, put them in a bowl once they’re done. If serving cold, let them chill for at least 30 minutes in the refrigerator.

While the noodles are cooking, whisk together the rice vinegar, sesame oil, ginger, honey, and garlic in a separate bowl. Chop up the peppers and peel and cut the carrots into strips. Mince the cilantro and chop up the green onions, using as much or as little as you prefer. Add the dressing and vegetables to the noodles and toss thoroughly. If desired, garnish with more cilantro or green onion and a wedge of lime.