It’s already mid-May and coming to the end of school year in the U.S. My daughter will be graduating from her preschool next week and my son will finish first grade in 3 weeks! As summer is quickly approaching, I prepared a refreshing and spicy Soba Salad recipe to share with you today.
This dish was inspired by my friend Tuyen’s Asian style spaghetti salad. Whenever she serves her spaghetti salad at parties, and it’s always a huge hit among our friends. I adapted her recipe by using less oil and substituted soba (buckwheat noodles) for thin spaghetti noodles.
Feel free to customize this recipe based on your preference. If you add more ingredients, this salad can be a nice main dish instead of a side or appetizer. Add vegetables like shredded cucumbers, carrots, and ice burg lettuce to spruce up this salad for different occasions.
Soba cooks much faster than spaghetti noodles and this salad can be completed less than 10 minutes. You can prepare the dressing ahead of time but I don’t recommend to toss everything together until you are ready to serve, or else soba noodles will absorb the dressing and become soggy.
By the way, if you or your children don’t eat spicy food at all, you can omit the crushed red peppers. My husband who loves spicy food says he doesn’t taste the spice (what!?) while I had to drink a few sips of water in between. So please adjust the heat level to your liking. Hope you enjoy this soba salad!
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- 6-9 oz (2-3 bundles) soba (buckwheat noodles)
- 2 (25 g) green onions/scallions
- Small bunch (20 g) cilantro
- 1-2 Tbsp. sesame seeds
- To make the dressing, combine canola/grapeseed oil, sesame oil and crushed red peppers in a small microwave-safe bowl and microwave for 3 minutes. Set aside to let it cool a bit; be careful while handling as it'll get very hot.
- Combine the honey and soy sauce in another small bowl and add the oil mixture. Whisk all together until honey is completely dissolved.
- Bring water to a boil and cook the soba noodles according to the package instructions, but keep it al dente. Drain into a colander and rinse the soba under cold running water. Drain well and transfer to a large bowl.
- Combine the soba, dressing, green onion, cilantro, and sesame seeds, and toss everything together. Transfer to a serving bowl or plate. Serve chilled or at room temperature.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.