Soba Noodle Cold Salad (Printable)

Vibrant cold salad with buckwheat soba, fresh vegetables, and creamy sesame-peanut dressing for light meals.

# What You Need:

→ Noodles

01 - 9 oz soba noodles

→ Vegetables

02 - 1 medium carrot, julienned
03 - 1 small cucumber, thinly sliced
04 - 1 red bell pepper, thinly sliced
05 - 2 spring onions, finely sliced
06 - 1 cup shredded red cabbage

→ Dressing

07 - 3 tbsp smooth peanut butter or tahini
08 - 2 tbsp soy sauce
09 - 1 tbsp rice vinegar
10 - 1 tbsp toasted sesame oil
11 - 1 tbsp maple syrup or honey
12 - 1 tsp freshly grated ginger
13 - 1 small garlic clove, minced
14 - 1 to 2 tbsp water, to thin dressing as needed

→ Garnishes

15 - 2 tbsp toasted sesame seeds
16 - 2 tbsp chopped fresh cilantro
17 - 1 small red chili, thinly sliced (optional)
18 - Lime wedges, for serving

# Directions:

01 - Boil soba noodles for 5 to 7 minutes following package directions. Drain and rinse thoroughly under cold water to halt cooking and remove excess starch. Set aside.
02 - Whisk together peanut butter or tahini, soy sauce, rice vinegar, toasted sesame oil, maple syrup or honey, grated ginger, and minced garlic in a large bowl. Gradually add water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency.
03 - Add the cooled noodles, julienned carrot, sliced cucumber, bell pepper, spring onions, and shredded cabbage to the bowl with the dressing. Toss gently but thoroughly to coat all components evenly.
04 - Divide the salad among individual serving bowls. Garnish with toasted sesame seeds, chopped cilantro, and optional chili slices. Accompany with lime wedges for squeezing before eating.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means impressing yourself on a weeknight is actually possible.
  • The dressing hits every note at once: creamy, spicy, tangy, sesame-forward, and somehow feels indulgent without being heavy.
  • Cold noodle salads keep their charm in the fridge, so you can eat well all week without reheating.
02 -
  • Never skip the cold-water rinse after cooking soba—it stops the cooking process and removes that starchy, gluey coating that would otherwise clump everything together.
  • Whisk the dressing components in order (peanut butter first) so the fats emulsify properly and you get that silky texture instead of a separated puddle at the bottom.
  • Taste the dressing before you add the noodles; it should taste slightly bolder than you want the final dish to be, because the noodles dilute it slightly.
03 -
  • Toast your own sesame seeds in a dry pan over medium heat for two minutes, stirring constantly—the aroma is proof that it matters.
  • If you're serving this to guests, prepare everything ahead and dress it just before plating so the noodles stay firm and the vegetables stay crisp.
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