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Home » Recipes » Asian Inspired Soba Noodle Salad Recipe

Asian Inspired Soba Noodle Salad Recipe

March 16, 2016 Updated: August 19, 2020 By Julie Menghini 33 Comments

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A black bowl filled with a soba noodle salad containing red peppers, green onions, and snap peas.

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.

A black bowl filled with soba noodles with Asian flavors stuffed with red peppers and garnished with sesame seeds and cilantro. A second bowl sits in the background.

This Asian Inspired Soba Noodle Salad recipe is fresh and crisp. It a celebration of flavors and textures that make it a great side to any meal.

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.

Top-down photo of a black bowl filled with soba noodles with Asian flavors stuffed with red peppers and garnished with sesame seeds and cilantro. A second bowl sits in the background.

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!

This noodle is versatile because 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.

Top-down view of two bowls of black bowls filled with soba noodles with Asian flavors stuffed with red peppers and garnished with sesame seeds and cilantro. A larger serving bowl sits in the background.

We 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.

A black bowl filled with soba noodles with Asian flavors stuffed with red peppers and garnished with sesame seeds and cilantro. A second bowl sits in the background next to a serving bowl.

How to Make Soba Noodle Salad

We 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.

We just love dishes that I can put with other meals, don’t you? It sure cuts down on the meal prep time.

Pin it now!

A black bowl filled with a soba noodle salad containing red peppers, green onions, and snap peas.

I would love it if you enjoy this recipe that you will leave me a comment and rate the recipe with 5 stars!  ⭐️⭐️⭐️⭐️⭐️

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5 from 2 votes

Soba Noodle Salad

This Soba Noodle Salad 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.
Prep Time 20 mins
Cook Time 8 mins
Total Time 28 mins
Servings 12
Author Julie Menghini

Ingredients

Salad

  • 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

Sesame Vinaigrette

  • 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

Instructions

  • 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.

Nutrition

Calories: 203kcal | Carbohydrates: 26g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 319mg | Potassium: 178mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2590IU | Vitamin C: 32.5mg | Calcium: 34mg | Iron: 1.3mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

If you are still looking for some great salad ideas, here are a couple of my favorite ones!

Asian Cabbage Salad

Chopped purple cabbage filled with diced red pepper and carrot sticks garnished with chopped cashews and dressed in a ginger sesame vinaigrette sits on a white bowl.

Tabouli Salad Recipe

Tabouli salad garnished with red peppers and feta in a white bowl with a second bowl behind it.

Let’s keep in touch!  You can find me on Pinterest, Instagram, Facebook, Twitter, and YouTube! Better yet, enter your email address in the box below and never miss a recipe!

Asian· Main dishes· Pasta· Recipes· Salads

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Comments

  1. Deb Clark says

    July 2, 2020 at 2:16 pm

    It’s been so hot here and thought this salad is super yummy and terrific for a light lunch!

    Reply
    • Julie Menghini says

      July 3, 2020 at 3:30 pm

      Thank you! It’s one of our favorites too!

      Reply
  2. apuginthekitchen says

    April 15, 2016 at 7:39 pm

    Julie this is a lovely salad. Sorry for the very late comment but I just found this in my junk folder along with many many other emails that I never saw. To say the least I am horrified and I apologize. I don’t know what is going on with my computer but I don’t like it and have to figure out what to do.

    Reply
    • Julie Menghini says

      April 16, 2016 at 1:18 pm

      My sister said my stuff was going into her junk folder too. I don’t know the answer to some of this. It seems like there is more and more junk, but you have to go through it so you don’t miss one of your friends posts. Too bad that such a thing even exists. I don’t understand doing something to just make peoples lives difficult. I am 360 degrees opposite.

      Reply
  3. Nancy says

    March 22, 2016 at 10:15 am

    This salad looks perfect to help usher in spring. Delicious, Julie! It appears to be the perfect lunch!

    Reply
    • Julie Menghini says

      March 22, 2016 at 8:22 pm

      Thank you Nancy! I ate it for lunch and loved it.

      Reply
  4. Joy | Yummy Seconds says

    March 20, 2016 at 11:23 pm

    I enjoy making soba noodle salad. It is easy to make and I can always mix it with veggies.
    Thanks for sharing. Have a wonderful week.

    Reply
    • Julie Menghini says

      March 21, 2016 at 8:33 am

      Thank you so much for stopping by! You are right that these salads are so versatile!

      Reply
  5. Mila says

    March 19, 2016 at 2:25 am

    I’m another fan of soba noodles, but love when they are long! I really like such dishes which you can take with you somewhere and it will stay nice and still tasty! 🙂

    Reply
    • Julie Menghini says

      March 19, 2016 at 8:16 am

      Thank you so much Mila! They are just perfect for so many things.

      Reply
  6. Julianna says

    March 18, 2016 at 2:37 pm

    I am so with you on this one, Julie! Soba noodles are amazing and make the very best cold salads! Your recipe sounds wonderful and I will try it for sure! Thanks a bunch for bringing this to us at FF this week! 🙂

    Reply
  7. Nivedita says

    March 18, 2016 at 1:04 am

    The presentation is so good! Made me hungry!

    Reply
    • Julie Menghini says

      March 18, 2016 at 8:54 am

      Thank you Nivedita! Enjoy your day!

      Reply
  8. Jeff @ Make It Like a Man! says

    March 17, 2016 at 10:32 am

    I eat a lot of salads, but I don’t have one like this in my usual rotation. It has, for the most parts, ingredients that I commonly have around – except for the noodles … but I’m eager to buy some and try this.

    Reply
    • Julie Menghini says

      March 17, 2016 at 2:26 pm

      Thank you Jeff! It took me a while to try them because I wasn’t sure John would like them (he’s Italian and has pasta opinions). We loved them because they are really light and don’t get sticky in this recipe. I appreciate you stopping by!

      Reply
  9. Celebrating Sunshine says

    March 17, 2016 at 9:52 am

    I’ve never had soba noodle, but I’m sure it goes well with these vegetables. Your pictures are gorgeous! 🙂

    Reply
    • Julie Menghini says

      March 17, 2016 at 2:28 pm

      Awe thank you sweet friend. Soba noodles are just made of buckwheat instead of Seminole flour. Give it a whirl, you’ll like them. 🙂

      Reply
  10. cookingwithauntjuju.com says

    March 17, 2016 at 8:37 am

    I always enjoy an Asian-inspired pasta salad – have not used soba noodles in awhile! Looks really good…

    Reply
    • Julie Menghini says

      March 17, 2016 at 9:09 am

      Thank you Judi! It really is lite and delicious.

      Reply
  11. chitra says

    March 17, 2016 at 7:19 am

    wow this looks so appetizing Julie… love all the flavors in there… 🙂

    Reply
    • Julie Menghini says

      March 17, 2016 at 9:09 am

      Thank you Chitra! Enjoy your day!

      Reply
  12. Liz says

    March 16, 2016 at 10:59 pm

    I have been planning to make soba noodles for so long. Thanks for sharing this recipe. I have learnt a lot from you!

    Reply
    • Julie Menghini says

      March 16, 2016 at 11:08 pm

      Thank you so much Liz! I hope you’ll give them a try.

      Reply
  13. dave g says

    March 16, 2016 at 10:43 pm

    I love the photos! Looks amazing. And this would be perfect for dinner for the state I’m in.

    Reply
    • Julie Menghini says

      March 16, 2016 at 11:08 pm

      Thank you Dave!

      Reply
  14. simplyvegetarian777 says

    March 16, 2016 at 8:32 pm

    This is simple felt my kind of meal Julie :). Loved Soba noodles when I tried them the first time. This salad is so appetizing and filled with goodness!❤️

    Reply
    • Julie Menghini says

      March 16, 2016 at 8:48 pm

      Thank you Sonal! I like that they are thin so you get a whole salad dish instead on one just about the pasta. ❤️

      Reply
  15. Loretta says

    March 16, 2016 at 6:09 pm

    I’ve never tried the soba noodle Julie, but my word this dish does look good. You’ve been quite busy in the kitchen haven’t you? Great job! I’ll bet the sesame vinaigrette really worked wonders, loved all the ingredients. Roll on spring eh? From temps in the 80’s last week, we’re back to 50’s and 60’s.

    Reply
    • Julie Menghini says

      March 16, 2016 at 8:50 pm

      Thank you Loretta! I think you would love these noodles. In the 80’s? I think that’s just a bit warm for coming out of winter. I hope you’ve been having a great time in the gardens.

      Reply
  16. [email protected] says

    March 16, 2016 at 4:43 pm

    This dish looks very light and refreshing while still filling Julie; I love it!

    Reply
    • Julie Menghini says

      March 16, 2016 at 5:10 pm

      Thank you Jess! Thanks for stopping by! I’m getting confident that spring is on it’s way so here comes the salads.

      Reply

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