Best 9 Simple Soba Noodle Salad Recipes

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Soba noodle salad is a refreshing and flavorful dish that is perfect for a light lunch or dinner. The combination of soba noodles, fresh vegetables, and a tangy dressing creates a delicious and healthy meal that is easy to make and can be customized to your liking. With a variety of vegetables, proteins, and dressings to choose from, there is a soba noodle salad recipe for everyone. Whether you are a vegetarian, vegan, or meat-eater, you will be able to find a recipe that suits your dietary needs and preferences. So grab your favorite vegetables, soba noodles, and dressing, and let's get started on creating the perfect soba noodle salad.

Let's cook with our recipes!

COLD SOBA NOODLE SALAD



Cold Soba Noodle Salad image

This cold salad is easy to make and great for prepping healthier options for the week's lunches or snacks. I like to add some heat by mixing sriracha or chili garlic paste into the Thai peanut sauce.

Provided by B. Tario

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 5

Number Of Ingredients 9

1 (14 ounce) package dried soba noodles
1 tablespoon toasted sesame oil
5 (3-cup) storage containers
1 cup shelled edamame
1 large carrot, shredded
4 green onions, thinly sliced
½ cup chopped cilantro
1 ¼ cups Thai peanut sauce
5 (2-ounce) dressing containers

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Drop in soba noodles and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain.
  • Toss noodles with sesame oil in a medium bowl. Divide noodles evenly between the 5 containers.
  • Top noodles with edamame, carrot, green onions, and cilantro, dividing them evenly between the 5 containers. Place lids on containers. Pour 1/4 cup peanut sauce into each dressing container. Refrigerate until ready to eat. Mix 1 dressing container with 1 serving of soba salad to serve.

Nutrition Facts : Calories 489.7 calories, Carbohydrate 68.9 g, Fat 19.2 g, Fiber 2.7 g, Protein 19.7 g, SaturatedFat 3.7 g, Sodium 787.9 mg, Sugar 1 g

SOBA NOODLE SALAD



Soba Noodle Salad image

Provided by Giada De Laurentiis

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 16

Kosher salt
8 ounces dried buckwheat soba noodles
1/3 cup creamy almond butter
1/4 cup soy sauce
3 tablespoons fresh lime juice
3 tablespoons extra-virgin olive oil
2 tablespoons sesame oil
1 1/2 tablespoons honey
2 teaspoons wasabi paste
One 1 1/2-inch piece fresh ginger, peeled and coarsely chopped
One 1 1/2-pound head napa cabbage, cored and shredded
3 green onions, thinly sliced
1 red bell pepper, cored, seeded and thinly sliced
1 hothouse cucumber, peeled, halved lengthwise and sliced into 1/4-inch-thick half-moon shapes
1 cup slivered almonds, toasted, see Cook's Note
3 tablespoons black sesame seeds

Steps:

  • Boil a large pot of salted water over high heat. Cook the noodles until tender but still firm to the bite, stirring occasionally, 4 to 5 minutes. Rinse the noodles in cold water, drain and place in a serving bowl.
  • For the dressing: Combine the almond butter, soy sauce, lime juice, olive oil, sesame oil, honey, wasabi and ginger in a blender. Blend until smooth.
  • Pour the dressing over the noodles. Add the cabbage, green onions, bell peppers, cucumbers and almonds. Toss until all the ingredients are coated. Garnish with sesame seeds and serve.

SOBA NOODLE SUPER SALAD



Soba Noodle Super Salad image

Good!

Provided by Brandon

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 55m

Yield 8

Number Of Ingredients 16

½ cup soy sauce
¼ cup canola oil
3 tablespoons balsamic vinegar
3 tablespoons sesame oil
1 tablespoon chili oil
3 ½ tablespoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon minced fresh ginger root
1 clove garlic, minced
1 (8.8 ounce) package dried soba noodles
1 bunch fresh asparagus, trimmed and shaved into ribbons
1 bunch scallions, thinly sliced
2 red bell peppers
2 cups bean sprouts
¼ cup sesame seeds
½ cup chopped fresh cilantro

Steps:

  • Whisk soy sauce, canola oil, balsamic vinegar, sesame oil, and chili oil in a bowl until blended. Mix sugar, salt, ginger, and garlic into the same bowl, stir sauce to combine.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Cut red bell peppers in half from top to bottom; remove the stem, seeds, and ribs. Place peppers with cut sides down onto the prepared baking sheet.
  • Cook bell peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers in a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins, slice peppers into strips.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Ease soba noodles into the water and return to a boil. Cook uncovered, stirring occasionally, until pasta is tender yet firm to the bite, 5 to 7 minutes. Drain.
  • Combine asparagus, scallions, red bell peppers, bean sprouts, sesame seeds, and cilantro in a large serving bowl. Add noodles and sauce, toss well to combine.

Nutrition Facts : Calories 317.5 calories, Carbohydrate 39.2 g, Fat 16.2 g, Fiber 3.5 g, Protein 8.9 g, SaturatedFat 1.8 g, Sodium 1641.5 mg, Sugar 10 g

SOBA NOODLE SALAD



Soba Noodle Salad image

Enjoyed chilled or at room temperature, this Soba Noodle Salad tossed in a honey soy dressing is exactly what you need for a quick, light meal.

Provided by Namiko Chen

Categories     Salad

Time 15m

Number Of Ingredients 9

7 oz dried soba noodles (buckwheat noodles) ((2-3 bundles for 4 servings))
2 green onions/scallions
1 handful cilantro (coriander) ((0.7 oz, 20 g for 4 servings))
1 Tbsp toasted white sesame seeds
1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)
3 Tbsp roasted sesame oil
½ tsp crushed red pepper (red pepper flakes)
3 Tbsp honey ((use maple syrup for vegan))
3 Tbsp soy sauce

Steps:

  • Gather all the ingredients.
  • To make the dressing, combine the vegetable oil, sesame oil, and crushed red peppers in a small saucepan.
  • Whisk it all together and infuse the oil over medium heat for 3 minutes. Alternatively, you can put these ingredients in a small microwave-safe bowl and microwave for 3 minutes. Set aside to let it cool a bit; be careful while handling as it'll get very hot.
  • Add the honey and soy sauce to the oil mixture.
  • Whisk it all together until the honey has completely dissolved.
  • Bring water to a boil in a large pot (you do not need to salt the water for cooking soba). Cook the soba noodles according to the package instructions, but make sure they are al dente. Drain into a colander and rinse the soba noodles under cold running water. This step is important to remove the excess starch from the noodles and to stop the cooking. Drain well and transfer to a large bowl.
  • Thinly slice the green onions and chop the cilantro into small pieces.
  • Add the dressing, green onions, cilantro, and sesame seeds to the bowl with the soba noodles.
  • Toss everything together. Transfer to a serving bowl or plate. Serve chilled or at room temperature.

Nutrition Facts : Calories 309 kcal, Carbohydrate 48 g, Protein 9 g, Fat 11 g, SaturatedFat 3 g, Sodium 904 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 8 g, ServingSize 1 serving

SOBA NOODLE SALAD



Soba Noodle Salad image

Provided by Food Network

Number Of Ingredients 12

1/4 cup Dashi or defatted chicken stock
2 tablespoons low-sodium soy sauce
1/4 cup rice vinegar
1 tablespoon sugar
1 teaspoon Asian sesame oil
7 ounces dried soba noodles
1/2 or so cup finely julienned daikon or breakfast radishes
1 cup daikon radish sprouts, loosely packed
1 small onion, cut in half, thinly sliced, rinsed, and drained
2 tablespoons finely chopped green onion
1 tablespoon sesame seeds, toasted
Japanese seven-spice powder, to taste (optional)

Steps:

  • Combine the dressing ingredients in a small bowl and set aside.
  • Bring 2 quarts of lightly salted water to a boil in a large pot over high heat. Separate the noodles and drop them into the boiling water, stirring once or twice. When the water begins to boil, add 1 cup of cold water. Repeat this procedure twice cooking until the noodles are just tender, about 3 to 4 minutes. Drain in a colander. Rinse with cold water until completely cooled, rubbing gently with hands to remove all surface starch and drain well.
  • Toss the noodles with the dressing and arrange the daikon, sprouts, onion, green onions, sesame seeds, and a dash of seven-spice powder over the top.

SIMPLE SOBA NOODLE SALAD



Simple Soba Noodle Salad image

I had this at a baby shower and just had to get the recipe. It is very easy to make and does not take a lot of time to prepare. I hope you enjoy.

Provided by KimmieCat1

Categories     Asian

Time 20m

Yield 2 salads, 2 serving(s)

Number Of Ingredients 9

8 ounces soba noodles
3/4 cup carrot, shredded
1/2 cup peanuts, chopped
1/4 cup green onion, diced
1 tablespoon sesame oil
6 tablespoons rice wine vinegar
4 tablespoons sugar
1/4 cup soy sauce
1/4 cup sesame oil

Steps:

  • 1. Prepare the dressing by combining the rice wine vinegar, sugar, soy sauce, and 1/4 cup sesame oil.
  • 2. Cook the noodles for about 5 minutes. Dry really well and mix with the carrots, peanuts, green onion, & 1 tablespoon of sesame oil.
  • 3. Mix the salad with the dressing and serve.

SOBA-NOODLE SALAD



Soba-Noodle Salad image

Enjoy this recipe for soba-noodle salad-it's a wonderfully light lunch treat.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 17

1/4 cup rice-wine vinegar
1 teaspoon grated peeled fresh ginger
2 teaspoons tamari or low-sodium soy sauce
1/4 teaspoon fish sauce
2 teaspoons freshly squeezed lime juice
2 pinches cayenne pepper
4 tablespoons safflower oil
1 teaspoon toasted sesame oil
Coarse salt and freshly ground pepper
12 ounces soba noodles (not 100 percent soba)
1 green mango, peeled and julienned
1 large red pepper, stemmed, seeded, cored, and julienned
1 medium carrot, julienned
3 scallions, thinly sliced on the bias
1/4 cup thinly sliced fresh mint
1/4 cup thinly sliced fresh basil
Lime wedges, for serving

Steps:

  • In a small bowl, mix together vinegar, ginger, tamari, fish sauce, lime juice, and cayenne pepper. Slowly whisk in oils until well combined; season with salt and pepper. Set dressing aside.
  • Fill a medium pot of water and bring to a boil over high heat. Add soba noodles and cook according to the package directions, until al dente, 4 to 5 minutes. Drain and rinse with cold water.
  • Transfer noodles to a large bowl and add mango, red pepper, carrot, scallions, mint, and basil. Season with salt and pepper; toss to combine.
  • Drizzle with dressing; you may not need to use all the dressing. Serve salad with lime wedges.

COLD SOBA NOODLE SALAD



Cold Soba Noodle Salad image

Make and share this Cold Soba Noodle Salad recipe from Food.com.

Provided by KaffirLime

Categories     Japanese

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 11

1/3 cup sesame seeds
8 ounces soba noodles
2 teaspoons rice vinegar
5 teaspoons soy sauce
2 teaspoons honey
2 teaspoons sesame oil
5 spring onions, finely chopped
ice
water
1 lemon wedge
salt

Steps:

  • Toast sesame seeds in a dry non-stick pan on medium heat till golden brown.
  • Bring a pot of water to boil and add salt. Put in the soba noodles and cook for about 6 minutes or until tender but not mushy. Plunge drained soba into bowl of ice water.
  • In a large mixing bowl, mix vinegar, soy sauce, honey and oil. Add drained, cooled soba and chopped spring onions and mix well.
  • Mix in toasted sesame seeds and toss well. Adnd give that lemon wedge a good squeeze. Mix well.

Nutrition Facts : Calories 603.7, Fat 17.3, SaturatedFat 2.5, Sodium 1749.9, Carbohydrate 100.7, Fiber 4.3, Sugar 6.9, Protein 23

SOBA NOODLE SALAD



Soba Noodle Salad image

French breakfast radishes add crunch and spiciness to this soba noodle salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

Chilled cooked soba noodles
Thinly sliced cucumbers
Very thinly sliced radishes
Halved blanched sugar snap peas
Vegetable oil
Soy sauce
Fresh lemon juice
Coarse salt and freshly ground pepper

Steps:

  • Toss noodles with cucumbers, radishes, and sugar snap peas. Dress with oil, soy sauce, and lemon juice. Season with salt and pepper.

Tips:

  • Choose the right noodles: Soba noodles are thin, long noodles made from buckwheat flour. They have a slightly nutty flavor and a chewy texture. You can find them in most Asian grocery stores or online.
  • Cook the noodles according to the package directions: Soba noodles are usually cooked in boiling water for a few minutes, until they are tender but still firm. Be sure to rinse them with cold water after cooking to stop the cooking process.
  • Use a variety of vegetables: This salad is a great way to use up leftover vegetables. Some good choices include shredded carrots, cucumbers, bell peppers, and snap peas.
  • Make a flavorful dressing: The dressing for this salad is made with a combination of soy sauce, rice vinegar, sesame oil, and ginger. You can adjust the amounts of each ingredient to taste.
  • Top the salad with your favorite toppings: Some good options include crumbled tofu, sliced almonds, or a sprinkle of sesame seeds.

Conclusion:

This simple soba noodle salad is a delicious and healthy meal that can be enjoyed for lunch or dinner. It's also a great way to use up leftover vegetables. With a few simple ingredients, you can create a flavorful and satisfying salad that will please everyone at the table.

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