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A healthy soba noodle salad recipe with a delicious sweet-salty miso dressing, cucumbers and colorful tomatoes. Serve chilled or at room temperature for quick and nutritious meal.
This tasty soba noodle salad is full of crunchy fresh vegetables, all tossed in a savory, spicy miso dressing.
I first made this quick and easy dish one very hot summer day, when cooking was the last thing I wanted to do. Since then, it’s become one of my go-to quick things to throw together, anytime of year.
Soba noodles in chilled salads
Soba noodles area variety of Japanese noodle made with buckwheat flour.
They have a nutty, earthy flavor — nothing like your typical Italian pasta noodles — and they pair beautifully with bold Asian seasonings like peanuts, miso, soy, chili and sesame.
Buckwheat is actually a type of seed, not a grain, so noodles made with buckwheat are an excellent option for those who cannot tolerate wheat, but still crave a noodle fix.
Soba are available as gluten-free noodles (made with one-hundred percent buckwheat) or made with a blend of buckwheat and wheat flour.
I love the flavor and texture of soba noodles, and the fact that they work so well in cold noodle salads.
Soba noodles can be cooked a day or two ahead and refrigerated until you’re ready to mix the salad.
Ingredients for noodle salad
- Soba noodles
- English or Persian cucumbers
- Red bell pepper
- Cherry tomatoes
- Green onions (scallions)
- Fresh basil or mint
Toss in your own tasty additions:
- Cubed maple-glazed tofu
- Cooked edamame
- Pickled ginger (chopped)
- Sliced avocado
- Fresh sprouts (such as radish, broccoli or microgreens)
Cold noodle salad options
I tested this recipe with noodles made with a blend of buckwheat flour and wheat flour, which are readily available in grocery stores.
- If you want a totally gluten-free noodle salad, look for look for grain-free miso paste, and choose pure buckwheat noodles. Make the dressing with tamari rather than soy sauce.
Be sure to rinse the noodles well and be sure not to overcook because they can turn gummy. Rice noodles are also a great gluten-free option that would work perfectly!
Cool Soba Noodle Salad
For the dressing
- 3 tablespoons (45 ml) rice wine vinegar
- 2 tablespoons (30 ml) white miso paste
- 2 tablespoons (30 ml) toasted sesame oil
- 1 tablespoon (15 ml) tamari or soy sauce
- 1 tablespoon (15 ml) honey or maple syrup
- 1 teaspoon sriracha
For the salad
- 1 8-ounce (227 g) package soba noodles
- 2 cups sliced English or Persian cucumber
- 1 pint (475 g) assorted color cherry tomatoes , halved
- ½ red bell pepper, sliced into matchsticks
- 2 green onions, thinly sliced on the diagonal
- ½ cup fresh basil or mint leaves
- 1 teaspoon crushed red chili, or to taste
Make the dressing
- Whisk together all the ingredients in a medium bowl. Set aside.
Make the salad
- Cook the soba noodles in boiling water according to package directions (usually 7-8 minutes). Rinse with cold water and drain. Transfer to a large serving bowl.
- Pour half the dressing over the noodles and toss gently. Add the cucumber, tomatoes, red bell pepper, green onions and basil. Drizzle with the remaining dressing and toss again to coat. Sprinkle with the crushed chili and serve.
Karen’s Notes and Tips
- Dressing can made up to 5 days ahead. Store it in the refrigerator and stir to blend if it separates.
- The soba noodles may be cooked up to 1 day ahead. Drizzle lightly with oil and store in the refrigerator. Run them briefly under cold water and drain before tossing with the dressing.