Cold soba noodle salad is a classic Japanese-inspired dish that's both light and satisfying, making it an ideal choice for warm weather meals.
This recipe highlights nutty buckwheat soba noodles combined with a tangy sesame and soy dressing, fresh scallions, and a hint of ginger for vibrant flavor.
It can be served as a quick lunch, a refreshing side, or a light dinner option that comes together in under 30 minutes.
Why You’ll Love This Recipe
- Using cold soba noodles gives the dish a refreshing texture and authentic flavor.
- A simple dressing of toasted sesame oil, soy sauce, and rice vinegar balances savoriness with acidity.
- Fresh scallions and a sprinkle of sesame seeds add crunch and enhance the nutty sesame flavor.
- The dish is easy to customize with additions like shredded carrots or cucumber for added color and crunch.
Cold Soba Noodle Salad with Sesame and Scallions
This refreshing cold soba noodle salad features buckwheat noodles tossed with a savory sesame-soy dressing and fresh scallions, perfect for a light meal or side dish.
- Prep time
- 15 minutes
- Cook time
- 10 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 8 ounces (225 g) dried soba noodles (buckwheat noodles)
- 3 green onions (scallions), thinly sliced, white and green parts separated
- 2 tablespoons toasted sesame oil
- 2 tablespoons soy sauce (use gluten-free tamari if desired)
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame seeds, toasted
- Optional: 1 small carrot, julienned or shredded
Instructions
- Cook the soba noodles Bring a large pot of water to a boil. Add soba noodles and cook according to package instructions, usually 4-6 minutes, until just tender. Drain and immediately rinse under cold running water to stop cooking and cool the noodles. Drain well.
- Prepare the dressing In a small bowl, whisk together toasted sesame oil, soy sauce, rice vinegar, and grated ginger until combined.
- Combine salad ingredients In a large mixing bowl, add cooled soba noodles, the white parts of the scallions, and julienned carrot (if using). Pour the dressing over and toss gently to coat everything evenly.
- Plate and garnish Divide the soba salad into bowls or a serving platter. Sprinkle with toasted sesame seeds and the green parts of the scallions for garnish. Serve immediately or chill for up to 1 hour before serving.
Helpful Tips
- To avoid soggy noodles, rinse soba noodles with cold water thoroughly after cooking to remove excess starch and cool them down quickly.
- Use gluten-free tamari instead of soy sauce if you need a gluten-free version.
- For extra crunch and color, add thinly sliced cucumber or bell peppers to the salad.
- Serve chilled or at room temperature; if refrigerating, consume within 24 hours for best freshness.
Storage and Make-Ahead
Store any leftovers in an airtight container in the refrigerator for up to 24 hours.
Do not freeze soba salad as noodles can become mushy upon thawing.
If storing, keep dressing separate and toss just before serving for best texture.
Frequently Asked Questions
Can I make this salad vegan?
Yes, this salad is naturally vegan if you use a soy sauce that is free of animal products. All ingredients listed are plant-based.
How do I store leftover soba noodle salad?
Store in an airtight container in the fridge for up to 24 hours and consume within that time for best quality. Toss again before serving.
Can I prepare this salad in advance?
Yes, prepare noodles and dressing in advance but combine and garnish just before serving to maintain freshness and texture.
Leave a Reply