📝 About This Recipe
This refreshing Japanese-inspired salad marries the earthy, nutty profile of buckwheat soba noodles with a vibrant, punchy ginger-soy dressing. It is a masterclass in texture, featuring crunchy julienned vegetables and buttery edamame that provide a satisfying contrast to the tender noodles. Perfect as a light lunch or a sophisticated side, this dish celebrates the elegance of cold noodle preparations with a modern, citrus-forward twist.
🥗 Ingredients
The Noodles
- 9-10 ounces Dried Soba Noodles (look for high-quality buckwheat content)
Ginger-Soy Vinaigrette
- 1/4 cup Soy Sauce (use Tamari for a gluten-free option)
- 3 tablespoons Rice Vinegar (unseasoned)
- 2 tablespoons Toasted Sesame Oil (high quality for best aroma)
- 1 tablespoon Fresh Ginger (finely grated or microplaned)
- 1 tablespoon Honey or Agave Nectar (to balance the acidity)
- 1 clove Garlic (minced into a paste)
- 1/2 piece Lime Juice (freshly squeezed)
Vegetables and Proteins
- 1 cup Edamame (shelled and blanched)
- 1 medium Red Bell Pepper (thinly julienned)
- 1/2 large English Cucumber (seeded and sliced into matchsticks)
- 2 medium Carrots (shredded or julienned)
- 1 cup Purple Cabbage (finely shredded)
- 3 stalks Green Onions (thinly sliced on the bias)
For Garnish
- 1 tablespoon Toasted Sesame Seeds (black or white)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1/2 teaspoon Red Chili Flakes (optional for heat)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil. Do not add salt to the water, as soba noodles often contain salt already.
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2
While the water heats, prepare the Ginger-Soy Vinaigrette by whisking together the soy sauce, rice vinegar, sesame oil, grated ginger, honey, minced garlic, and lime juice in a small bowl until emulsified.
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3
Once the water is boiling, add the soba noodles and stir gently to prevent sticking. Cook according to package instructions, usually 5-7 minutes. Be careful not to overcook; they should be 'al dente'.
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4
In the last 2 minutes of the noodle cooking time, drop the shelled edamame into the same pot to blanch them quickly.
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5
Immediately drain the noodles and edamame into a colander. Rinse them thoroughly under cold running water, tossing them with your hands to remove the excess starch. This step is crucial for a clean, non-gummy texture.
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6
Once the noodles are completely cold and drained well, transfer them to a large mixing bowl.
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7
Add the julienned red pepper, cucumber, shredded carrots, and purple cabbage to the bowl with the noodles.
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8
Pour about three-quarters of the dressing over the salad. Using tongs or clean hands, toss gently to ensure every strand of noodle and piece of vegetable is coated.
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9
Let the salad sit for 5-10 minutes at room temperature or in the fridge to allow the flavors to penetrate the noodles.
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10
Just before serving, give the salad one final toss. If the noodles have absorbed all the dressing and look dry, add the remaining vinaigrette.
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11
Divide the salad into bowls and garnish generously with sliced green onions, toasted sesame seeds, fresh cilantro, and a pinch of red chili flakes if you prefer a bit of heat.
💡 Chef's Tips
Rinsing soba noodles in cold water is the most important step; it stops the cooking process and removes the gummy starch. If you are making this ahead of time, keep the dressing separate and toss just before serving to keep the vegetables crisp. For extra protein, top the salad with grilled shrimp, seared tofu cubes, or a soft-boiled jammy egg. Ensure your ginger is fresh; the dried ground version won't provide the necessary 'zing' this dish requires. If the noodles stick together after rinsing, a tiny drop of sesame oil tossed through them will keep the strands separate.
🍽️ Serving Suggestions
Pair with a chilled glass of dry Riesling or a crisp Japanese lager. Serve alongside Miso soup for a complete, traditional-style lunch. Accompany with a side of crispy Gyoza or vegetable tempura. For a light dinner, serve with a piece of pan-seared salmon seasoned with furikake. Offer extra lime wedges on the side for those who enjoy a brighter, more acidic finish.