📝 About This Recipe
This refreshing Japanese-inspired salad features earthy buckwheat soba noodles tossed in a vibrant, zesty ginger-soy dressing that strikes the perfect balance between savory and sweet. Packed with crisp julienned vegetables and fresh herbs, it offers a delightful symphony of textures and a clean, cooling finish. It’s an elegant, nutrient-dense dish that works beautifully as a light lunch or a sophisticated side for a summer dinner party.
🥗 Ingredients
Noodles and Protein
- 9-10 ounces Dried Soba Noodles (look for high-quality buckwheat flour content)
- 1 cup Edamame (shelled and thawed if frozen)
The Ginger-Soy Dressing
- 1/4 cup Soy Sauce (use Tamari for a gluten-free option)
- 3 tablespoons Rice Vinegar (unseasoned)
- 2 tablespoons Toasted Sesame Oil (for a nutty aroma)
- 1.5 tablespoons Fresh Ginger (finely grated or minced)
- 1 tablespoon Honey or Agave Nectar (to balance the acidity)
- 1 clove Garlic (grated into a paste)
- 1 teaspoon Sriracha (optional, for a subtle heat)
Fresh Vegetables and Herbs
- 1 cup English Cucumber (julienned into matchsticks)
- 1 medium Red Bell Pepper (thinly sliced)
- 2 medium Carrots (shredded or julienned)
- 3 pieces Scallions (thinly sliced on the bias)
- 1/2 cup Fresh Cilantro (roughly chopped)
For Garnish
- 1 tablespoon Toasted Sesame Seeds (black or white)
- 2 tablespoons Roasted Peanuts (crushed for extra crunch)
- 1 piece Lime (cut into wedges)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil. Do not add salt, as soba noodles often contain salt already.
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2
Add the soba noodles to the boiling water, stirring gently to prevent sticking. Cook according to package instructions, usually about 5-7 minutes, until 'al dente'.
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3
While the noodles cook, prepare an ice bath in a large bowl. This will be used to shock the noodles and stop the cooking process immediately.
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4
Drain the noodles in a colander and immediately plunge them into the ice bath. Use your hands to gently 'wash' the noodles under cold running water to remove excess starch; this prevents them from becoming gummy.
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5
Once the noodles are completely cold, drain them very well. Pat them slightly with a clean kitchen towel if they remain too wet.
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6
In a small glass jar or bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, grated ginger, honey, garlic, and sriracha until the dressing is emulsified.
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7
In a large mixing bowl, combine the chilled noodles with the julienned cucumber, sliced red bell pepper, shredded carrots, and shelled edamame.
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8
Pour about three-quarters of the dressing over the noodle mixture. Use tongs to toss everything gently until the noodles and vegetables are thoroughly coated.
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9
Fold in the sliced scallions and fresh cilantro, reserving a small amount of each for the final garnish.
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10
Taste the salad. If the noodles have absorbed most of the dressing, add the remaining portion to ensure a glossy, flavorful finish.
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11
Transfer the salad to a large serving platter or individual bowls.
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12
Top with toasted sesame seeds and crushed peanuts. Serve immediately with lime wedges on the side for a bright, citrusy squeeze.
💡 Chef's Tips
Rinse the soba noodles vigorously in cold water; removing the surface starch is the secret to a silky, non-clumping texture. If making ahead, keep the dressing and noodles separate until 15 minutes before serving to prevent the noodles from getting soggy. For the best ginger flavor, use a microplane to grate it directly into the dressing, ensuring all the aromatic juices are captured. Check your soba package; some brands are 100% buckwheat (gluten-free), while others are a blend with wheat flour—choose based on your dietary needs. Add a protein boost by topping the salad with grilled shrimp, seared tofu, or sliced jammy soft-boiled eggs.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Dry Riesling or a glass of iced Jasmine green tea. Serve alongside Miso-Glazed Salmon for a complete, protein-rich Japanese dinner. Accompany with a side of steamed pork or vegetable gyoza and a dipping sauce. For a light appetizer, serve smaller portions in individual chilled glass cups. Finish the meal with a light dessert of fresh lychees or sliced Asian pears.