📝 About This Recipe
This vibrant Japanese-inspired salad celebrates the earthy, nutty flavor of buckwheat soba noodles tossed in a luxurious toasted sesame ginger dressing. It is a refreshing symphony of textures, combining tender noodles with the satisfying crunch of julienned vegetables and a hint of umami. Perfect as a chilled side dish for a summer barbecue or a light, sophisticated lunch, this recipe brings a beautiful balance of nutrition and gourmet flair to your table.
🥗 Ingredients
The Noodles
- 9 ounces Soba Noodles (dried, look for high buckwheat content)
The Dressing
- 3 tablespoons Toasted Sesame Oil (high quality for best aroma)
- 3 tablespoons Soy Sauce (or Tamari for a gluten-free option)
- 2 tablespoons Rice Vinegar (unseasoned)
- 1 tablespoon Honey (or maple syrup for a vegan version)
- 1 tablespoon Fresh Ginger (finely grated or minced)
- 1 clove Garlic (grated into a paste)
- 1 teaspoon Sriracha (optional, for a subtle heat)
The Vegetables
- 1 cup English Cucumber (julienned into matchsticks)
- 1 large Red Bell Pepper (thinly sliced)
- 2 medium Carrots (shredded or julienned)
- 1/2 cup Edamame (shelled and cooked)
- 1 cup Red Cabbage (finely shredded)
For Garnish
- 3 pieces Green Onions (thinly sliced on a bias)
- 1 tablespoon Toasted Sesame Seeds (black and white mix looks best)
- 1/4 cup Fresh Cilantro (roughly chopped)
👨🍳 Instructions
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1
Fill a large pot with water and bring it to a rolling boil. Do not add salt to the water, 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 5-6 minutes, until 'al dente'.
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3
While the noodles cook, prepare a large bowl filled with ice and cold water.
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4
Once the noodles are done, immediately drain them in a colander and plunge them into the ice water bath. This stops the cooking process and removes excess starch.
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5
Gently 'massage' the noodles in the cold water with your hands to wash away the gummy surface starch. This is the secret to a clean, non-clumping salad.
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6
Drain the noodles thoroughly and set aside in the colander to air dry slightly while you prepare the dressing.
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7
In a small glass jar or mixing bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, grated ginger, garlic, and sriracha until emulsified.
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8
Place the cooled, drained noodles into a very large mixing bowl.
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9
Add the julienned cucumber, bell pepper, carrots, edamame, and shredded red cabbage to the noodles.
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10
Pour the dressing over the noodle and vegetable mixture. Using tongs, toss gently but thoroughly until everything is evenly coated.
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11
Taste the salad and adjust seasoning if necessary, adding an extra splash of rice vinegar for brightness or soy sauce for depth.
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12
Transfer to a serving platter or individual bowls. Garnish generously with sliced green onions, toasted sesame seeds, and fresh cilantro just before serving.
💡 Chef's Tips
Rinse the noodles vigorously in cold water; removing the starch is vital for the correct texture. If making ahead, keep the dressing separate and toss just before serving to prevent the noodles from absorbing all the liquid. For the best vegetable texture, use a mandoline or a very sharp knife to ensure thin, uniform matchsticks. Soba noodles are delicate; avoid overcooking them as they can quickly turn mushy. Toasted sesame seeds have significantly more flavor than raw ones; toast them in a dry pan for 2 minutes until fragrant.
🍽️ Serving Suggestions
Pair with grilled miso-glazed salmon or teriyaki chicken for a complete meal. Serve alongside a chilled glass of Junmai Ginjo sake or a crisp Japanese lager. Add sliced avocado on top just before serving for a creamy contrast to the crunchy vegetables. For a spicy kick, serve with a side of chili oil or extra sriracha. This dish is excellent as a side to a selection of vegetable gyoza or tempura.