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. The dressing is way more than you need, make sure to dress the salad with 1-2 tbl at a time until it is dressed to your preference. Store extra dressing in a mason jar in the fridge and make another round of soba noodle salad or use as a marinade for fish, salmon works really well!

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 Honey
  • 1 TBL Rice Vinegar
  • 1 TSP Sriracha
  • 1 TSP Fish Sauce
  • 2 TBL Sesame Oil
  • Juice and Zest from 1 Lime
  • Dress salad 1-2 tbl at a time and store remaining dressing in a mason jar in fridge for 3-5 days.

Salad Ingredients:

  • 8 OZ Buckwheat Soba Noodles
  • 1/2 Cup Shredded Carrot
  • 1/4 Cup Cilantro Rough Chopped w/ Stem
  • 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. Rinse noodles under cold water after cooking. 
  2. While Soba is cooking combine all dressing ingredients in a blender and chop veggies.
  3. Combine Soba, Chopped Veggies and 1-2 tbl of dressing at a time until desired taste and toss.
  4. Optional add in shredded chicken, cooked shrimp or tofu for protein.

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