This Soba Noodle Salad is exactly what you need for a quick, light meal. Tossed in a honey sesame dressing, you can easily customize this refreshing salad with your favorite vegetables and proteins. Enjoy it chilled or at room temperature.
What are some of your go-to quick lunches? My favorite light and fuss-free lunch is this easy and refreshing Soba Noodles Salad (蕎麦サラダ), which is ready in less than 20 minutes.
Craving more noodles recipes? Try my Yakisoba (Japanese stir-fried noodles), Miso Ramen, and Beef Udon.
What Are Soba Noodles?
Soba (そば) or buckwheat noodles are made primarily from buckwheat flour, with a small amount of wheat flour mixed in. It has an ashen brown color, and a slightly grainy texture. When it’s made with 100% buckwheat flour, it’s called juwari soba (十割そば) and is gluten-free (you can buy on Amazon).
Soba is often served cold, such as Zaru Soba, or in hot Soba Noodle Soup.
Table of Contents
Why I Love This Recipe
- It’s quick to make! You can make the sauce and chop the garnish while boiling water.
- Pantry-friendly. Ingredients are something that I already have in the refrigerator and pantry, so I can always make it any time. It’s kind of like a healthier version of instant ramen.
- Versatile. I kept this recipe simple, but you can add protein or add more vegetables to make it into a complete meal.
Ingredients for Soba Salad
- Soba noodles – Use juwari soba for gluten-free
- Green onions/scallions
- Cilantro – You can skip it and add more green onions.
- Toasted sesame seeds
- Dressing – neutral oil, roasted sesame oil, crushed red pepper flakes, honey, and soy sauce (or tamari)
Find the printable recipe with measurements below.
Jump to RecipeSubstitutions
- Toasted sesame seeds: If you can’t find them, use dry roasted peanuts instead.
- Honey: Use maple syrup for vegan.
- Soy sauce: Use tamari for gluten-free.
How to Make Soba Salad
Preparation
Step 1 – Make the dressing. Season the oils with chili flakes over the stove. Remove from the heat and add honey and soy sauce. Mix all together and set aside.
Step 2 – Cook the soba noodles. Boil the water and cook the soba noodles. There is no need to salt the water. Rinse the noodles under cold running water to remove the starch.
Assemble
Step 3 – Toss everything together. In a large bowl, mix the soba noodles, green onions, cilantro, and toasted sesame seeds together. Serve and enjoy!
Nami’s Recipe Tips
- Soba noodles cook fast (faster than spaghetti), so prep everything ahead of the time.
- Remove any excess starch by rinsing the soba noodles under cold running water. Soba noodles will keep better without excess starch.
- Don’t burn the chili flakes! Infuse the oils with chili flakes but don’t burn them.
- Add the honey to oil mixture first, before soy sauce. When making the dressing, don’t add soy sauce to the oil. It will splatter! Make sure to add the honey first.
- You can prepare ahead, but put together when ready to serve. Prepare the dressing, chop all the herbs, and boil the soba noodles ahead of time. Toss everything together when you are ready to serve.
Variations and Customizations
This Soba Noodle Salad recipe is the perfect blank slate for customization. For substance, feel free to add veggies or proteins and turn the salad into a main dish. Here are some delicious opt-in ingredients:
- Different sauce variations: Swap soy sauce with soy sauce with miso, gochujang, and tahini.
- Add legumes. Add edamame and sugar snap peas.
- Add vegetables. Thin strips of cucumber, carrots, bell peppers, or red cabbage, a handful of arugula or steamed broccoli, and pickled veggies such as kimchi.
- Add proteins. Grilled or pan-fried tofu, shredded leftover chicken, Miso Salmon, and hard-boiled eggs or Ramen Eggs.
- For a vegan version, swap honey with maple syrup.
What to Serve with Soba Salad
- As a main course – This salad is a fabulous main dish as is or with additional ingredients!
- With vegetable sides – Serve with leafy greens, grilled vegetables, some delicious dips, or hearty soups, it will be a wonderful vegetarian/vegan meal!
- With grilled seafood or meat – Grill some shrimp, scallops, or wagyu steak (with ponzu or soy sauce) to go with this salad!
Storage Tips
To store: You can store the leftovers in an airtight container in the refrigerator for up to 3 days.
To freeze: Store in the freezer for up to 2 weeks. Thaw in the refrigerator overnight.
Frequently Asked Questions
I’m not a registered dietitian, so I am probably not the best person to consult your diet. However, Japanese people like myself consider soba noodles a healthy carb choice, especially among the variety of noodles. Low in fat, soba noodles are a great source of amino acids, manganese, protein, and fiber. They are healthier than udon, ramen, or regular spaghetti. Please ask your health provider for the best advice.
Sure! You can make this dish with spaghetti noodles, udon noodles, ramen noodles, rice noodles, or konnyaku (konjac) noodles.
More Soba Noodle Recipes
If you love this Soba Salad recipe, you might enjoy other buckwheat noodle recipes! Give them a try!
- Toshikoshi Soba – hot buckwheat noodle soup we eat on New Year’s Eve
- Oroshi Soba – buckwheat noodles with grated daikon on top
Soba Noodle Salad
Video
Ingredients
For the Dressing
- 1 Tbsp neutral oil
- 3 Tbsp toasted sesame oil
- ½ tsp crushed red pepper (red pepper flakes) (optional; you can skip or adjust to your preference)
- 3 Tbsp honey (use maple syrup for vegan)
- 3 Tbsp soy sauce
For the Salad
- 7 oz dried soba noodles (buckwheat noodles) (2–3 bundles)
- 2 green onions/scallions
- 1 handful cilantro (coriander) (0.7 oz, 20 g)
- 1 Tbsp toasted white sesame seeds
Instructions
- Gather all the ingredients. In a large pot, bring water to a boil (you do not need to salt the water).
To Make the Dressing
- Combine 1 Tbsp neutral oil, 3 Tbsp toasted sesame oil, and ½ tsp crushed red pepper (red pepper flakes) in a small saucepan.
- Whisk it all together and infuse the oil over medium heat for 3 minutes. The oil should sizzle, but do not burn the chili flakes. Remove from the heat and let cool for 1–2 minutes. Tip: If you smell something burnt, the heat is too strong or you cooked it too long.
- Add 3 Tbsp honey and whisk well until it has completely dissolved. Tip: Don‘t add the soy sauce first as it will splatter in the hot oil.
- Add 3 Tbsp soy sauce to the mixture and whisk it all together. Set aside.
To Make the Salad
- Add 7 oz dried soba noodles (buckwheat noodles) to the boiling water. Cook, stirring occasionally, until they are al dente. Tip: I like to boil the noodles for 30 seconds less than the package instructions. Mine says to cook for 4 minutes, so I cook for 3 minutes and 30 seconds.
- Meanwhile, thinly slice 2 green onions/scallions.
- Discard the stems of 1 handful cilantro (coriander) and chop the leafy parts into small pieces.
- Drain the soba noodles into a colander and rinse them with your hand under cold running water. This important step removes the excess starch and stops the cooking.
- Drain well and transfer to a large bowl. Pour the cooled dressing over the noodles.
- Add the green onions, cilantro leaves, and 1 Tbsp toasted white sesame seeds to the noodles. Toss everything together.
To Serve
- Transfer to a serving bowl or plate. Serve chilled or at room temperature. For a spicy kick, you can sprinkle shichimi togarashi (Japanese seven spice).
To Customize
- Soba noodle salad is the perfect blank slate to customize with your favorite vegetables like edamame, sugar snap peas, cucumber slices, carrot strips, arugula, or red cabbage. Try adding blanched or pickled veggies like kimchi, Quick Fresh Kimchi, Spicy Japanese Pickled Cucumbers, and Blanched Broccoli with Sesame Oil. For a more substantial meal, add hard-boiled eggs, Ramen Eggs, shredded leftover chicken, or grilled tofu.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for 2 weeks.
Nutrition
Editor’s Note: This post was originally published on May 13, 2013, then was updated with a video and step-by-step pictures in August 2016. The content was republished with more helpful information, a new video, and step-by-step pictures on October 11, 2024.
Loved this recipe! So quick and flavorful! I added snap peas because I had some very fresh ones from the farmers market and fried sesame incrusted tofu as a side to add some protein. I strained the crushed red from the oil after it was infused so they didn’t interfere with the snap peas. So easy to add any veggie to this recipe. I will be doing this one frequently! Thank you!!
Hi there! Thank you so much for trying Nami’s recipe!
We’re so happy to hear you loved it! Fresh snap peas and sesame-crusted tofu must have taken it to the next level! Great idea to strain the chili flakes from the oil. We’re thrilled this will be a go-to for you. 🥰
Happy cooking!
I made this last night for my partner who had to go to a potluck. It took less than thirty minutes and was my first time trying the recipe. I used perennial leeks bc that was what we had on hand instead of scallions, and put gochujang with the soy sauce (i was excited to see that suggestion above because it is a family favorite of ours!). It was a smash hit, absolutely delicious, feels like a meal despite having put no protein. Another amazing success from JOC. Thank you very much for sharing these recipes with us!!!!
Hi Sasha! Thank you so much for trying Nami’s recipe.
We’re delighted you enjoyed it. We loved hearing about your experience. It sounds super tasty! 🥰
Love love this noodle dish. I also love the angled wisk. Please let me know the name and where I can order this angled wisk
Hi, Mae! We’re delighted to hear you enjoyed this dish!
The whisk is one of Nami’s favorite kitchen gadgets, and the product is available here.
https://www.amazon.com/shop/justonecookbook/list/JD39FUPH6SRN?ref_=aip_sf_list_spv_ofs_mixed_d
We hope this helps! 🙂