Soba Noodle Salad Recipe
A simple recipe for Soba Noodle Salad, loaded with veggies, and tossed in a tangy savory sesame dressing. Add crispy tofu, baked tofu or smoked salmon for extra protein. Gluten-free adaptable!
How to Make the Best Soba Noodle Salad
This soba noodle salad is the perfect light yet satisfying meal for warm days or whenever you’re craving something fresh and flavorful. The chewy buckwheat noodles pair beautifully with crisp vegetables and a tangy sesame dressing that brings everything together with umami-rich depth.
What makes this recipe so versatile is how easily you can customize it to your preferences. Keep it vegetarian with crispy baked tofu, make it pescatarian with smoked salmon, or enjoy it as-is for a lighter option. The colorful mix of bok choy, bell peppers, snow peas, and fresh herbs not only looks stunning but provides a wonderful variety of textures and nutrients.
The sesame dressing is the star of the show—a simple combination of toasted sesame oil, tamari, rice vinegar, and mirin that’s both tangy and savory. Make extra to keep in your fridge; you’ll find yourself drizzling it on everything from grain bowls to simple steamed vegetables.
Soba Noodle Salad
A simple recipe for Soba Noodle Salad, loaded with veggies, and tossed in a tangy savory sesame dressing. Add crispy tofu, baked tofu or smoked salmon for extra protein. Gluten-free adaptable!
Ingredients
Sesame Dressing
Soba Noodle Salad
Instructions
Sesame Dressing
- Whisk together the dressing. Combine the sesame oil, soy sauce, rice vinegar, mirin and sugar.
Soba Noodle Salad
- Cook soba noodles according to package directions (about 4-6 minutes) in plenty of boiling salted water. Drain and rinse with lots of cold water, then place in a medium bowl.
- Add prepped veggies into the noodles and toss with the dressing.
- Sprinkle toasted sesame seeds on top.
- If desired, top with smoked tofu or smoked salmon.
Notes
- For a gluten-free version, ensure your soba noodles are made from 100% buckwheat flour.
- The dressing can be made ahead and stored in the refrigerator for up to 1 week.
- This salad tastes even better after sitting for 30 minutes, allowing the flavors to meld together.
