- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 300 g
- 60 ml
- 30 ml
- 15 ml
- 10 g
- 10 g
- 1 clove
- 10 g
- 1 pinch
Process
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Bring a large pot of water to a rolling boil and add a pinch of salt. Add the soba noodles and stir gently to separate them.
Cook the soba according to the package directions, usually 4 to 6 minutes, until just tender but still firm to the bite.
Drain the noodles and immediately rinse under cold running water for 1 to 2 minutes, rubbing gently, until completely cool and no longer sticky.
Drain well and spread the noodles on a clean kitchen towel or tray to remove excess water.
In a small bowl, whisk the soy sauce, rice vinegar, toasted sesame oil, honey, grated ginger and grated garlic until the honey dissolves.
Julienne the cucumber and carrot, and thinly slice the scallions.
In a large bowl, combine the cooled soba, cucumber, carrot and scallions. Pour the dressing over and toss gently with tongs until evenly coated.
Taste and adjust with a little more soy sauce or rice vinegar if needed. Scatter with toasted sesame seeds and serve chilled.
Kitchen notes
Kitchen notes
- The most common mistake is overcooking soba; it goes from firm to mushy in under a minute, so start checking 1 minute before the package time.
- Rinsing the cooked noodles under cold water is essential: it stops the cooking and washes away surface starch so the noodles stay separate instead of clumping.
- Dress the salad just before serving or keep the dressing separate; soba absorbs liquid quickly and can become soggy if left to sit for hours.
- If you cannot find 100 percent buckwheat soba, a blend with wheat is fine, but check the label if you need it gluten-free.
Substitutions
- soba noodles→thin whole-wheat spaghetti or rice noodles (for gluten-free)
- honey→maple syrup or agave syrup
- rice vinegar→apple cider vinegar or lime juice
- toasted sesame oil→a neutral oil with 1 teaspoon toasted sesame seeds
Storage & reheating
Store the dressed salad in an airtight container in the refrigerator for up to 2 days. The noodles will absorb the dressing and soften, so for the best texture keep the dressing separate and toss just before eating. To refresh, add a splash of soy sauce and a few drops of sesame oil, toss well, and serve cold. This salad is not suitable for freezing.
FAQ
The questions we get asked most
Why did my soba noodles turn mushy?
Soba overcooks very quickly because it is thin and contains little gluten. Drain and rinse them as soon as they are just tender, ideally 1 minute before the package time, and never let them sit in hot water.
Can I make this cold soba noodle salad ahead of time?
You can cook, rinse and drain the noodles up to 1 day ahead and keep them covered in the fridge. Whisk the dressing and cut the vegetables up to 1 day ahead too, but toss everything together just before serving so the noodles do not soak up the dressing and become soggy.
How do I keep the noodles from sticking together?
Rinse the cooked noodles thoroughly under cold running water until completely cool, then drain very well and toss with a teaspoon of sesame oil before chilling. This washes off surface starch and coats the strands so they stay separate.
Can I use rice noodles instead of soba?
Yes, thin rice noodles work well for a gluten-free version. Cook them according to the package directions, usually 3 to 5 minutes, then rinse under cold water and drain. They are more delicate, so toss gently with the dressing.
Is this salad gluten-free?
Only if you use 100 percent buckwheat soba and gluten-free soy sauce such as tamari. Most soba sold in stores is a blend of buckwheat and wheat flour, so always check the ingredient list.
How long does cold soba noodle salad keep in the fridge?
Once dressed, it keeps for up to 2 days in an airtight container in the refrigerator. The noodles soften over time, so it is best eaten within 24 hours. If it looks dry, stir in a splash of soy sauce and a few drops of sesame oil before serving.
Can I add protein to this salad?
Yes, sliced cooked chicken, cooked shrimp, or cubed firm tofu all work well. Add them when you toss the salad so they are coated in the dressing. If you add protein, you may want to increase the dressing by half.
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