Save The first time I made this soba noodle salad was during a sweltering July heatwave when turning on the stove felt like a personal betrayal. I had a bunch of vegetables from the farmers market and a forgotten package of soba noodles in the pantry, so I threw them together with whatever I could whisk into a dressing. My roommate walked in, took one bite, and asked if I'd been secretly taking culinary classes on weekends.
I served this at a rooftop potluck last summer, and three people asked for the recipe before they even finished their first helpings. Something about the cold slippery noodles, the crunch of raw vegetables, and that savory-sweet dressing makes it impossible to stop eating. Plus it looks stunning piled high in a glass bowl.
Ingredients
- 250 g soba noodles: Buckwheat noodles cook fast and have this nutty earthiness that stands up perfectly to bold Asian flavors
- 1 medium carrot, julienned: Use a julienne peeler or slice thin—the crunch against the soft noodles is everything
- 1 small cucumber, sliced into thin strips: English or Persian cucumbers work best since they have fewer seeds and more snap
- 1 red bell pepper, thinly sliced: Adds sweetness and this gorgeous bright pop of color that makes the salad look restaurant-quality
- 2 spring onions, finely sliced: The mild onion flavor pulls everything together without overwhelming the delicate vegetables
- 1 cup red cabbage, shredded: Brings a slight bitterness and gorgeous purple contrast that makes each bowl feel special
- 3 tbsp smooth peanut butter: Creates the creamy base for the dressing—use tahini instead if you need nut-free
- 2 tbsp soy sauce: The salty backbone that makes the dressing addictive and rich
- 1 tbsp rice vinegar: Cuts through the creaminess with just enough brightness to keep you coming back for another bite
- 1 tbsp toasted sesame oil: Dont skip this—its the deep aromatic flavor that makes the dressing taste complex and intentional
- 1 tbsp maple syrup or honey: Just enough sweetness to balance the salty soy sauce and nutty peanut butter
- 1 tsp grated fresh ginger: Fresh ginger has a spicy zing that powder cant match—grate it right into the bowl
- 1 small garlic clove, minced: One clove is plenty since it eats raw and mellow into the dressing
- 1–2 tbsp water: Add this slowly until the dressing reaches pourable consistency—thick sauces drown delicate noodles
- 2 tbsp toasted sesame seeds: Toast them in a dry pan for 2 minutes until fragrant—raw seeds taste like nothing
- 2 tbsp chopped fresh cilantro: Adds freshness and a herbal pop that cuts through the rich dressing
- 1 small red chili, thinly sliced: Optional but recommended if you like heat—thin slices distribute spice evenly
- Lime wedges, for serving: A squeeze right before eating wakes up all the flavors and makes the vegetables sing
Instructions
- Cook the noodles:
- Boil soba noodles for 5–7 minutes, then drain and rinse under cold water until the noodles feel completely cool to the touch
- Whisk the dressing:
- Combine peanut butter, soy sauce, rice vinegar, sesame oil, maple syrup, ginger, and garlic, then whisk in water one tablespoon at a time until smooth and pourable
- Toss everything together:
- Add cooled noodles and all prepared vegetables to the bowl, then toss gently but thoroughly until every strand is coated in dressing
- Garnish and serve:
- Divide among bowls, then top with sesame seeds, cilantro, and chili slices, passing lime wedges at the table
Save My sister texted me at midnight last week asking for this recipe because she and her partner had eaten the entire batch standing at the counter. Apparently they planned to save some for lunch the next day but could not stop going back for just one more bite.
Make It Your Own
Add edamame, shredded rotisserie chicken, or grilled tofu to turn this from a side dish into a complete meal that still comes together in minutes.
Meal Prep Magic
This salad actually tastes better after a day in the fridge because the dressing soaks into the noodles and vegetables, making each forkful more flavorful than the last.
Perfect Pairings
Serve alongside grilled fish, dumplings, or even on its own for a light dinner that hits every craving—crunchy, creamy, salty, sweet, and satisfying all at once.
- Use a julienne peeler for the carrot and cucumber if you want restaurant-thin strips in seconds
- Double the dressing and keep it in a jar for instant salads all week
- If the noodles feel sticky after rinsing, toss them with a teaspoon of sesame oil before adding the dressing
Save This is the kind of recipe that makes you feel like a competent cook without actually requiring any effort beyond some vegetable chopping and whisking.
Recipe FAQs
- → How do I prevent soba noodles from sticking?
Rinse cooked soba noodles thoroughly under cold running water to remove excess starch and cool them. Tossing with a small amount of sesame oil can also help keep them separate.
- → Can I substitute peanut butter in the dressing?
Yes, tahini is a great alternative for a sesame-forward flavor and is ideal for nut-free diets.
- → Is this dish suitable for gluten-free diets?
Use 100% buckwheat soba noodles and tamari instead of soy sauce to make it gluten-free.
- → How long does the salad stay fresh?
Stored in an airtight container, the salad keeps well in the fridge for up to 2 days. Refresh with a squeeze of lime before serving.
- → What protein additions work with this salad?
Edamame, grilled tofu, or shredded chicken can be added for extra protein and heartiness.