Soba Noodle Salad

This chilled soba noodle salad tosses nutty buckwheat noodles with crisp julienned vegetables in a bright, tangy sesame-soy dressing. Refreshing and light, it's an ideal quick lunch or side dish, especially in warmer months.

By YumYum Editorial · Japanese

Prep: 15 min · Cook: 10 min · Total: 25 min · Serves 4

Ingredients

• 8 oz dried soba noodles
• 1/2 cucumber, julienned
• 1 carrot, julienned
• 1/4 red cabbage, thinly shredded
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame seeds
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp mirin
• 1 tsp sugar
• 1 tsp grated fresh ginger
• 1 clove garlic, grated

Instructions

1. Bring a large pot of water to a boil and cook the soba noodles according to package instructions, usually 4-5 minutes.
2. Drain the noodles and rinse immediately under cold running water, rubbing gently to remove excess starch until the water runs clear.
3. Drain well and set aside in a large mixing bowl.
4. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, mirin, sugar, ginger, and garlic to make the dressing.
5. Add the julienned cucumber, carrot, and shredded cabbage to the bowl with the noodles.
6. Pour the dressing over the noodles and vegetables, tossing thoroughly to coat.
7. Let the salad sit for 5 minutes to allow the flavors to meld.
8. Divide among bowls, top with sliced green onion and toasted sesame seeds, and serve chilled.