Soba Noodle Salad
Yuki Tanaka
@yukitanakaumami
Prep
15 min
Cook
5 min
Total
20 min
Servings
4
Difficulty
Easy
Let's cook
Do not salt the water
Soba is already salted in production. Salting the water makes the finished noodles unpleasantly salty.
💡This is the one soba-specific rule people miss.
Cook briefly
Boil the soba for the packet time, usually 4–5 minutes. They go from perfect to mushy quickly.
Rinse under cold water
Rinse thoroughly under cold running water, rubbing the noodles with your hands, until the water runs clear and the noodles feel cool and slippery rather than sticky.
💡Rinsing removes the surface starch. Skip it and you get a solid clump.
Mix the dressing
Whisk the soy sauce, rice vinegar, sesame oil, maple syrup, ginger, and garlic together.
Toss and rest
Toss the drained noodles with the dressing and vegetables, then rest 15 minutes for the flavours to take.
Finish
Top with sesame seeds and cilantro just before serving.
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📝 Tips, swaps, and make-ahead notes
Keeps 3 days refrigerated, though the noodles absorb dressing as they sit — hold back a few tablespoons to loosen them before serving. Check the packet if you need it gluten-free; many soba are a wheat and buckwheat blend.
- •Add protein: Crisped tofu, edamame, or poached chicken.
- •Gluten-free: Look for 100% buckwheat soba.
- •Warm version: Serve in hot dashi as a noodle soup instead.
Nutrition & Safety
Calories
412kcal
Protein
14g
Carbs
62g
Fat
13g
⚠️ Allergen & Safety Note
This recipe contains gluten, soy and sesame. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
Made by the Chew community
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