Soba Noodle Salad
This easy and refreshing soba noodle salad is full of flavor. It is made with soba, or buckwheat, noodles and is tossed with lots of fresh veggies and a homemade dressing.
Servings: 6 people
- 9 oz soba noodles (3 standard bundles)
- 1 cup roughly chopped fresh cilantro
- 1 cup thinly sliced red cabbage
- 1 cup matchstick carrots
- 3 scallions, thinly sliced (plus more for garnish)
- 1 tablespoon sesame seeds (garnish)
- Sliced seasoned nori seaweed (garnish)
- 1/4 cup rice vinegar
- 3 1/2 tablespoons vegetable or canola oil
- 3 teaspoons sesame oil (or to taste)
- 3 tablespoons soy sauce (or to taste)
- 1 to 2 tablespoons honey (or to taste)
- 1 teaspoon grated ginger, or to taste
Make the dressing: In a mason jar, combine all the Dressing ingredients. Cover with lid and shake vigorously until evenly combined. Set aside.
Cook soba noodles according to package directions, until al dente, about 4-5 minutes. To be sure, test it after 3-4 minutes to check for doneness (al dente). When ready, immediately drain and rinse them with very cold water to stop the cooking process and to prevent mushy noodles.
In a large 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. Serve immediately. Enjoy!
- Cooking the noodles: Soba noodles cook really fast, in about 4-5 minutes. I'd say closer to 3.5 to 4 if you want it al dente. After they are cooked, be sure to rinse them in cold water immediately.
- Make ahead: chop or slice all the veggies and prep the dressing up to 1 day in advance. Store in the fridge. Do not cook the noodles ahead of time since they will get soft and mushy if stored for too long.
- For the dressing, I'd highly recommend using freshly grated ginger. Also, I'd recommend light soy sauce for best results.