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Soba Noodle Salad

×2 · Serves 4

Prep 5 min · Cook 10 min

A quick, light soba noodle salad tossed in a honey-sesame dressing and served chilled or at room temperature.

Gather all the ingredients. In a large pot, bring water to a boil (you do not need to salt the water).

  • 2 Tbsp (26 g) vegetable oil
  • 1⁄3 cup, 2 tsp toasted sesame oil
  • 1 tsp crushed red pepper (optional) or chili pepper flakes (optional), optional; you can skip or adjust to your preference

Combine neutral oil, toasted sesame oil, and crushed red pepper (red pepper flakes) in a small saucepan.

Whisk it all together and infuse the oil over medium heat for 3 minutes. The oil should sizzle, but do not burn the chili flakes. Remove from the heat and let cool for 1–2 minutes. Tip: If you smell something burnt, the heat is too strong or you cooked it too long.

  • 1⁄3 cup, 2 tsp (120 g) honey or maple syrup

Add honey and whisk well until it has completely dissolved. Tip: Don‘t add the soy sauce first as it will splatter in the hot oil.

  • 1⁄3 cup, 2 tsp (96 g) soy sauce

Add soy sauce to the mixture and whisk it all together. Set aside.

  • 14 oz (400 g) dried soba noodles, buckwheat noodles

Add dried soba noodles (buckwheat noodles) to the boiling water. Cook, stirring occasionally, until they are al dente. Tip: I like to boil the noodles for 30 seconds less than the package instructions. Mine says to cook for 4 minutes, so I cook for 3 minutes and 30 seconds.

  • 4 green onions

Meanwhile, thinly slice green onions/scallions.

  • 2 cilantro

Discard the stems of cilantro (coriander) and chop the leafy parts into small pieces.

Drain the soba noodles into a colander and rinse them with your hand under cold running water. This important step removes the excess starch and stops the cooking.

Drain well and transfer to a large bowl. Pour the cooled dressing over the noodles.

  • 2 Tbsp white toasted sesame seeds, toasted

Add the green onions, cilantro leaves, and toasted white sesame seeds to the noodles. Toss everything together.

  • shichimi togarashi (optional), for serving; optional

Transfer to a serving bowl or plate. Serve chilled or at room temperature. For a spicy kick, you can sprinkle shichimi togarashi (Japanese seven spice).

Notes
  • Enjoy it chilled or at room temperature.
  • Soba noodle salad is the perfect blank slate to customize with your favorite vegetables like edamame, sugar snap peas, cucumber slices, carrot strips, arugula, or red cabbage.
  • Try adding blanched or pickled veggies like kimchi, Quick Fresh Kimchi, Spicy Japanese Pickled Cucumbers, and Blanched Broccoli with Sesame Oil.
  • For a more substantial meal, add hard-boiled eggs, Ramen Eggs, shredded leftover chicken, or grilled tofu.
  • You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for 2 weeks.

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