This Soba Noodle Salad is always top of mind whenever I am craving something light and refreshing. It’s ready in just 20 minutes or less!
I love the chewy texture of Japanese soba noodles (also known as “buckwheat noodles”), and how well it complements all the crunchy veggies and the umami-packed ginger soy dressing.
This cold soba noodle salad is a quick and easy recipe! The noodles cook very quickly and everything else can be prepped ahead.
Have you ever tried Japanese soba noodles? They are also known as buckwheat noodles, and have a slightly chewy yet firm texture, as well as a subtle nutty flavor. Because it cooks really fast, it makes the perfect quick lunch option or a quick side for dinner.
This soba noodle salad is very simple to make. You only need a few ingredients: soba or buckwheat noodles, thinly sliced veggies, and a quick ginger soy dressing. And of course, feel free to customize the mix-ins any way you’d like!
I like to add grilled salmon, steak, or tofu to make it a meal. My favorite way to serve soba noodle salad is with this incredibly flavorful Baked Miso Salmon.
Looking for more light Asian recipes? Try this amazing Asian Chicken Salad! Other great recipes are Ramen Stir Fry, Chicken Lettuce Wraps and my favorite Chicken Teriyaki Stir Fry.
This soba noodle salad is the perfect for weeknights:
- Light and refreshing, with a a lot of fresh crunch and umami-packed flavor.
- Quick and easy: This recipe takes under 20 minutes to make.
- Prep-ahead friendly: Prep all your veggies and the dressing for meal prep or a quick lunch.
- Make it a full meal by adding my miso salmon or any protein you like.
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Tips for Cooking Soba Noodles (Buckwheat Noodles)
Soba noodles are Japanese noodles made with buckwheat flour. They come dried and have a light to dark brown color. They have a slightly chewy yet firm texture.
The key is to not overcook them because they can become too soft very quickly. Bring a large pot of water to a boil (no salt). Then, cook the noodles for just 3 to 5 minutes until al dente. Drain and rinse through cold water to stop the cooking process.
Note that they are not always 100 percent gluten-free. Most contain 80 percent buckwheat flour and 20 percent wheat flour. 100 percent buckwheat noodles tend to have a stronger taste and a firmer texture, and can usually be found in Japanese grocery stores.
Ingredient Notes
As always, here are a few helpful ingredient notes. You can find the ingredient quantities and details in the recipe card down below.
- Soba noodles: They take only 3 to 5 minutes in boiling water. Rinse the cooked noodles with cold water to remove any residual heat and maintain their texture.
- Veggies: Cilantro, thinly sliced red cabbage, matchstick or thinly sliced carrots. Use your favorite mix-ins.
- Scallions: Thinly sliced.
- Sesame seeds and roasted seaweed for garnish. You can find these in the Asian foods section at most grocery stores or at an Asian grocery store.
- For the dressing, I use rice vinegar, vegetable oil, sesame oil, soy sauce, honey, ginger.
Step-by-Step Instructions
Making this cold soba noodle salad is super easy and comes together in no time. Here’s how I make them.
Step 1 | Make the dressing
In a mason jar or salad dressing shaker, combine all the dressing ingredients. Shake vigorously until evenly combined and emulsified. Set aside.
Step 2 | Cook the noodles
In a large pot with boiling water, cook the noodles according to package directions. Drain and rinse with cold water to completely stop the cooking process. The texture should slightly chewy, yet still firm with a slight grainy texture.
Step 3 | Toss noodles with veggies and dressing
Toss the cooked noodles with the prepared gingery soy dressing, as well as the cabbage, carrots, cilantro, and scallions. Garnish with sesame seeds, roasted seaweed, and sliced scallions.
Substitutions and Variations
The easiest way to customize this soba noodle salad is by using your favorite mix-ins. I like to use veggies that have a little crunch for texture, such as:
- Thinly sliced cucumbers
- Thinly sliced bell peppers
- Snap peas
- Edamame
- Sautéed mushrooms (doesn’t add crunch, but adds nice flavors)
Prep Ahead Tips
The vegetables and the dressing can be prepared 1 to 2 days in advance. The noodles should be cooked the same day.
If you’re planning to take the salad to a gathering or party, add the dressing right before serving to prevent the noodles from getting soggy.
Pairing and Serving Ideas
You can serve the noodles with grilled salmon, tofu, or beef, which can also be drizzled with teriyaki sauce.
Here are more amazing Asian recipes you can serve with the noodle salad:
Recipe FAQs
Bring a large pot of water to a boil. Cook the noodles for about 3 to 5 minutes, until cooked to your liking. Don’t add salt to the water. Drain immediately and rinse with cold water to stop the noodles from overcooking.
Not all are. Most are 80 percent buckwheat flour and 20 percent wheat flour. There’s another type of soba noodles that are made with 100 percent buckwheat flour. I used the 80/20 kind to make this recipe.
I’d recommend cooking the noodles the same day, but you can prep all the veggies and dressing 1 to 2 days in advance. If you need to cook the noodles in advance, make sure to rinse thoroughly with cold water or an ice bath. This will keep their texture.
This recipe was published in 2020 and updated in August 2024.
Tips for Success
- Don’t overcook the noodles, as they can soften too quickly. They only need 3 to 5 minutes in boiling water, or to taste.
- If making ahead, wait until ready to eat to toss the salad with the dressing to prevent the noodles from getting soggy.
- Make sure the cabbage and carrots and thinly sliced for best texture.
- This soba noodle salad is highly customizable. Use your favorite veggies or add a protein of your choice. It goes really well with grilled salmon!
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Cold Soba Noodle Salad
Ingredients
- 9 ounces soba noodles - also known as buckwheat noodles
- 1 cup roughly chopped fresh cilantro
- 1 cup thinly sliced red cabbage
- 1 cup matchstick or thinly sliced carrots
- 3 scallions, thinly sliced - plus more for garnish
- Sesame seeds - for garnish
- Sliced seasoned seaweed - for garnish
Ginger Soy Dressing:
- ¼ cup rice vinegar
- 3 ½ tablespoons vegetable or canola oil
- 3 tablespoons soy sauce
- 1 to 2 tablespoons honey - to taste
- 3 teaspoons sesame oil
- 1 teaspoon grated fresh ginger
Instructions
- Make the dressing: In a mason jar, combine all the Ginger Soy Dressing ingredients. Cover with lid and shake vigorously until evenly combined. Adjust to taste if needed. Set aside.
- Cook soba noodles according to package directions, until al dente, about 3-5 minutes. There's no need to add salt to the water. To be sure, test it after 3-4 minutes to check for doneness. When ready, immediately drain and rinse with very cold water to stop any residual heat from overcooking the noodles.
- In a large serving bowl, toss the noodles with the cilantro, cabbage, carrots, scallions, and the prepared dressing. Garnish with sesame seeds, more sliced scallions, and sliced seasoned seaweed. Enjoy!
Notes
- How long to cook soba noodles: They only need 4 to 5 minutes in boiling water.
- For best crunch, thinly slice the cabbage and carrots.
- Prep ahead: The veggies and dressing can be prepared 1-2 days in advance. I’d recommend cooking the noodles the same day. Wait until ready to serve to add the dressing to prevent the noodles from getting soggy.
- Other veggies: Cucumbers, bell peppers, snap peas, edamame, mushrooms.
- Make it a full meal! Try it with salmon, steak, shrimp, or tofu.
Cat says
LOVE this! thank you so much
Jessica M says
I have made this recipe 3 times in the last 3 weeks and my family loves it. I added cucumber and red pepper cut in strips. Thank you for this delicious recipe.
Lydia Rodarte Quayle says
I was really nervous there wasn’t going to be enough sauce for the noodles but it’s PERFECT. The noodles will soak up the sauce as they cool. Amazing flavor and I love that it has no garlic. Delightful recipe – thank you.
Tania says
Glad you loved the recipe!
Stacey says
I can’t wait to make this. Could l sub apple cider vinegar for the rice vinegar. Thanks
Tania says
Yup, you can!
Bails says
This looks so good. I’m on an elimination diet and can only use coconut oil or ghee. Could l sub either of these with the oil. Thanks.
Tania says
Yes you can, but melt before using.
Bay says
Whdn you do prep veggies and dressing mixed together or separate
Thank you
Tania says
You can toss everything together right before serving
Catherine says
Making this for the second time this week. Such a good recipe I’m adding it to my lunch rotation. Perfect for a healthy packed lunch. I don’t usually like home made vinaigrettes but this one turned out really good.
Thank you!
Tania says
yay, happy to hear!
Lesley says
Tania do you know why Soba noodles have such a huge Sodium content – compared to other noodles?
Tania says
Hi Lesley! I think it may vary by brand. Try comparing different ones and see which one has less.
Maia says
Perfect for summer. A big hit.
Diana says
Amazing!! Added cucumber sooooo good! My go to summer meal.
Tania says
Thank you, Diana!