Cool Soba Noodle Salad
A cool, refreshing soba noodle salad recipe with a sweet-and-salty miso dressing, chopped cucumbers, and cherry tomatoes. Pack it for lunch! It's good chilled or at room temperature.
Ingredients
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
Instructions
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.
Notes
- The 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.
Nutrition
Calories: 135kcalCarbohydrates: 14gProtein: 3gFat: 8gSodium: 621mgFiber: 2gSugar: 8g
