A absolutely delightful dish that’s perfect for those warm summer days or when you’re craving something light yet satisfying. This soba noodle salad combines the nutty flavors of buckwheat noodles with a tangy dressing and crisp veggies for a meal that’s as nutritious as it is delicious.
Why This Recipe Works
- The combination of cold soba noodles and fresh vegetables offers a refreshing contrast to traditional hot noodle dishes.
- A homemade dressing with soy sauce, sesame oil, and a hint of ginger adds depth and umami to the salad.
- Quick and easy to prepare, this recipe is perfect for meal prep or a last-minute dinner option.
- Customizable with your favorite proteins or veggies, making it a versatile dish for any palate.
Ingredients
- 8 oz soba noodles
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 clove garlic, minced
- 1 tsp grated ginger
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 2 green onions, sliced
- 1 tbsp sesame seeds
Equipment Needed
- Large pot
- Colander
- Mixing bowls
- Whisk
- Measuring cups and spoons
Instructions
Step 1: Cook the Soba Noodles
Bring a large pot of water to a boil. Add the soba noodles and cook according to package instructions, usually about 4-5 minutes. Drain and rinse under cold water to stop the cooking process and cool the noodles. Tip: Rinsing the noodles removes excess starch, preventing them from sticking together.
Step 2: Prepare the Dressing
In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, minced garlic, and grated ginger until well combined. Taste and adjust the seasoning if necessary. This dressing is the heart of the dish, so don’t skimp on the flavors!
Step 3: Combine Noodles and Vegetables
In a large mixing bowl, combine the cooled soba noodles, shredded carrots, sliced cucumber, and green onions. Pour the dressing over the top and toss gently to coat all the ingredients evenly. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld together.
Step 4: Garnish and Serve
Sprinkle the salad with sesame seeds for an extra crunch and a nutty flavor. Serve chilled or at room temperature. This salad is perfect on its own or as a side dish with grilled chicken or fish.
Tips and Tricks
For an extra protein boost, add grilled chicken, shrimp, or tofu to the salad. If you’re short on time, pre-shredded carrots and pre-sliced cucumbers from the grocery store can be a real time-saver. To make the salad ahead of time, prepare the noodles and veggies but wait to add the dressing until just before serving to keep everything crisp. For a spicier kick, add a dash of chili oil or red pepper flakes to the dressing. Finally, don’t forget to toast the sesame seeds before adding them to the salad for an enhanced nutty flavor.
Recipe Variations
- Add avocado slices for a creamy texture and healthy fats.
- Swap out the soba noodles for whole wheat spaghetti or rice noodles for a different twist.
- Include edamame or snap peas for an extra crunch and protein.
- For a sweeter version, add mango or pineapple chunks to the salad.
- Use peanut butter in the dressing for a richer, more decadent flavor.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the components of the salad ahead of time, but it’s best to add the dressing just before serving to keep the noodles and vegetables from becoming soggy. Store the dressed salad in the refrigerator for up to 2 days.
Are soba noodles gluten-free?
Traditional soba noodles are made from buckwheat, which is gluten-free, but many brands mix in wheat flour. If you’re gluten-sensitive, look for 100% buckwheat soba noodles.
Can I use a different type of vinegar in the dressing?
Absolutely! While rice vinegar is traditional, apple cider vinegar or white wine vinegar can be used as substitutes. Just adjust the quantity to taste, as different vinegars have varying levels of acidity.
Summary
This soba noodle salad is a light, refreshing, and versatile dish that’s perfect for any occasion. With its combination of nutty noodles, crisp vegetables, and a tangy dressing, it’s sure to become a favorite in your recipe collection.
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