Buckwheat Soba Noodle Salad

Buckwheat Soba Noodle Salad

photos by Yu Tsai

Everyone needs a go-to recipe when asked to bring a side dish to a BBQ or picnic. You’re not likely to see a Soba Noodle Salad at a BBQ, so it is usually the first thing to go. If you keep the dressing on the side, it can be made a day in advance.

Serves 6  /  Prep Time 30 min  /  Cook Time 20 min  /  Difficulty Easy


Dressing Ingredients:

  • 1/4 Cup Soy Sauce or Gluten Free Tamari
  • 1/4 TSP Grated Ginger
  • 2 TBL Brown Sugar
  • 1 TBL Rice Vinegar
  • 1 TSP Sriracha
  • 1 TBL Fish Sauce
  • 2 TBL Sesame Oil
  • Juice and Zest from 1 Lime

Salad Ingredients:

  • 8 OZ Buckwheat Soba Noodles
  • 1/2 Cup Shredded Carrot
  • 1/4 Cup Cilantro Rough Chopped w/ Stem
  • 2 Cloves Minced Garlic
  • 2 Scallions Chopped
  • 1/2 Cup Sugar Snap Peas Cut in half Diagonally
  • 1 Red Bell Pepper Slice Thin Strips
  • 2 Cups Chopped Red Cabbage
  • 1 Cup Chopped Napa Cabbage


  1. Cook Soba according to directions on package. I use Gluten Free noodles but cab be made with either
  2. While Soba is cooking combine all dressing ingredients in a blender 
  3. Combine Soba, Chopped Veggies and dressing and toss
  4. Can refrigerate until ready to serve
  5. Can also be made up to a day ahead. Store dressing on the side and mix 1/2 tsp in noodles rot keep from sticking together

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