This Asian Inspired Soba Noodle Salad recipe is a great recipe to take to a potluck or for lunch at work. Add chicken or shrimp and you have a quick and delicious dinner.
After months of cloudy days, we’re finally seeing a hint of spring. For John and I, that means bike rides, hiking, and eating a little different. By eating differently I mean replacing the heavier comfort food that kept us hibernating and in a warm fuzzy fog, to a lighter, I’m waking up, kind of food. This Asian Inspired Soba Noodle Salad recipe fits right into that category.
What is a Soba noodle? Soba noodles are a thin Japanese noodle made from buckwheat flour. They are yummy and cook in only 4 minutes! They’re delicious cold and just beg you to add a bunch of veggies and a nice vinaigrette or sauce. You can make them organic and are gluten free as well.
I served this salad as a side dish. You could easily eat it as a main meal and add chicken or shrimp as other options. It would be a great dish to take to a potluck or to work for lunch because you can make it ahead of time and it stays for days in the refrigerator. Like any pasta don’t overcook it and it will not get soggy.
I used a pasta cooker to cook noodles. After removing the noodles, I used the basket to steam my veggies. with the same hot water. It made this salad really quick to put together and clean up a breeze. Store this Soba Noodle Salad in the refrigerator and it makes delicious leftovers for a couple of days. I just love dishes that I can put with other meals don’t you? It sure cuts down on the meal prep time.
Don’t have time to make it now? Pin it for later!
- 9.5 oz package of Soba Noodles I choose organic, gluten free
- 1 1/2 cups red pepper julienned (one large or two small peppers)
- 1 1/2 cup snow peas
- 5 green onions sliced thinly white and green parts, plus additional for garnish
- 1 cup matchstick carrots
- 2 tablespoons sesame seeds (toasted if desired), and additional for garnish
- 1/2 cup sesame oil
- 1/4 cup rice wine vinegar
- 1/4 cup honey
- 1 teaspoon soy sauce reduced sodium preferred
- 1 teaspoon grated ginger
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon crushed red pepper more or less according to your heat tolerance
- Add soba noodles to rapidly boiling water. Cook for 4 minutes. Drain and remove to a bowl. Refrigerate and allow to chill.
- Add sesame seeds to a skillet and heat over medium heat, stirring frequently, until browned and aromatic. Remove seeds from skillet or seeds will continue to cook.
- Steam red pepper and snow peas for 3 to 4 minutes. While steaming, prepare a cold-water bath by adding cold water and ice to a bowl. Add steamed vegetables to cold water. Drain when cooled.
- Prepare vinaigrette by adding all ingredients to a jar or bowl. Shake or whisk to combine.
- In a large bowl, combine noodles, steamed vegetables, matchstick carrots, green onion and sesame seeds.
- Pour vinaigrette over salad until thoroughly coated.
- Refrigerate any leftover vinaigrette or salad in a covered container.
- This salad may be made a day in advance.
If you are still looking for some great salad ideas, here are a couple of my favorite ones!