What are some of your go-to quick lunches? My favorite light and fuss-free lunch is this easy and refreshing Soba Noodles Salad (蕎麦サラダ), which is ready in less than 20 minutes. Craving more noodles recipes? Try my Yakisoba (Japanese stir-fried noodles), Miso Ramen, and Beef Udon.
Why I Love This Recipe
It’s quick to make! You can make the sauce and chop the garnish while boiling water. Pantry-friendly. Ingredients are something that I already have in the refrigerator and pantry, so I can always make it any time. It’s kind of like a healthier version of instant ramen. Versatile. I kept this recipe simple, but you can add protein or add more vegetables to make it into a complete meal.
Ingredients for Soba Salad
Soba noodles – Use juwari soba for gluten-free Green onions/scallions Cilantro – You can skip it and add more green onions. Toasted sesame seeds Dressing – neutral oil, roasted sesame oil, crushed red pepper flakes, honey, and soy sauce (or tamari)
Find the printable recipe with measurements below. Soba is often served cold, such as Zaru Soba, or in hot Soba Noodle Soup.
Substitutions
Toasted sesame seeds: If you can’t find them, use dry roasted peanuts instead. Honey: Use maple syrup for vegan. Soy sauce: Use tamari for gluten-free.
How to Make Soba Salad
Preparation
Step 1 – Make the dressing. Season the oils with chili flakes over the stove. Remove from the heat and add honey and soy sauce. Mix all together and set aside. Step 2 – Cook the soba noodles. Boil the water and cook the soba noodles. There is no need to salt the water. Rinse the noodles under cold running water to remove the starch.
Assemble
Step 3 – Toss everything together. In a large bowl, mix the soba noodles, green onions, cilantro, and toasted sesame seeds together. Serve and enjoy!
Variations and Customizations
This Soba Noodle Salad recipe is the perfect blank slate for customization. For substance, feel free to add veggies or proteins and turn the salad into a main dish. Here are some delicious opt-in ingredients:
Different sauce variations: Swap soy sauce with soy sauce with miso, gochujang, and tahini.
Add legumes. Add edamame and sugar snap peas.
Add vegetables. Thin strips of cucumber, carrots, bell peppers, or red cabbage, a handful of arugula or steamed broccoli, and pickled veggies such as kimchi.
Add proteins. Grilled or pan-fried tofu, shredded leftover chicken, Miso Salmon, and hard-boiled eggs or Ramen Eggs.
For a vegan version, swap honey with maple syrup.
What to Serve with Soba Salad
As a main course – This salad is a fabulous main dish as is or with additional ingredients!
With vegetable sides – Serve with leafy greens, grilled vegetables, some delicious dips, or hearty soups, it will be a wonderful vegetarian/vegan meal!
With grilled seafood or meat – Grill some shrimp, scallops, or wagyu steak (with ponzu or soy sauce) to go with this salad!
Storage Tips
To store: You can store the leftovers in an airtight container in the refrigerator for up to 3 days. To freeze: Store in the freezer for up to 2 weeks. Thaw in the refrigerator overnight.
More Soba Noodle Recipes
If you love this Soba Salad recipe, you might enjoy other buckwheat noodle recipes! Give them a try!
Toshikoshi Soba – hot buckwheat noodle soup we eat on New Year’s Eve Oroshi Soba – buckwheat noodles with grated daikon on top
Editor’s Note: This post was originally published on May 13, 2013, then was updated with a video and step-by-step pictures in August 2016. The content was republished with more helpful information, a new video, and step-by-step pictures on October 11, 2024.
