Description
A refreshing and light soba noodle salad tossed with crisp snap peas, vibrant carrot ribbons, and bell pepper, all brought together by a flavorful sesame soy dressing. Perfect as a healthy lunch or side dish, this salad combines the nutty taste of buckwheat noodles with fresh vegetables and a tangy, savory dressing.
Ingredients
Scale
Salad Ingredients
- 6 ounces buckwheat soba noodles
- 1 carrot, peeled into ribbons using a vegetable peeler
- 2 cups snap peas
- 1/2 green bell pepper, thinly sliced
- 2–3 stalks green onion, thinly sliced
- 1/4 cup cilantro, roughly chopped
Dressing Ingredients
- 2 tablespoons light soy sauce (can be substituted with regular soy sauce)
- 1/4 cup soy sauce
- 1 tablespoon toasted sesame oil
- 2 tablespoons rice wine vinegar
- 1 teaspoon sesame seeds + extra for garnish
Instructions
- Cook the noodles: Cook soba noodles according to the package instructions. Once cooked, drain and rinse them thoroughly under cold water until they’re completely chilled. This helps stop the cooking process and prevents sticking. Place the noodles in the refrigerator until you are ready to use them.
- Prepare the dressing: In a small bowl, whisk together the two types of soy sauce, toasted sesame oil, rice wine vinegar, sesame seeds, half of the sliced green onions, and half of the chopped cilantro. This combination creates a savory, tangy dressing with a nutty aroma.
- Toss the salad: In a large mixing bowl, combine the chilled soba noodles, dressing, snap peas, carrot ribbons, bell pepper slices, and the remaining green onion and cilantro. Toss everything gently but thoroughly to make sure the noodles and vegetables are evenly coated with the dressing.
- Serve and garnish: Transfer the salad to serving plates or a large bowl. Garnish with additional sesame seeds and any leftover green onion and cilantro for added freshness and visual appeal. Serve immediately or keep chilled until ready to eat.
Notes
- For a gluten-free version, use 100% buckwheat soba noodles or substitute with rice noodles.
- Feel free to add protein such as grilled chicken, tofu, or shrimp for a more filling meal.
- To add crunch, sprinkle some crushed peanuts or cashews on top before serving.
- The dressing can be made ahead and stored in the refrigerator for up to 3 days.
- Adjust soy sauce quantities to taste for desired saltiness.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Boiling & Tossing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 230 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 0 mg
Keywords: soba noodle salad, sesame soy dressing, buckwheat noodles, healthy salad, Japanese salad, vegetarian, quick lunch
