This Soba Noodle Salad is a light, vibrant and refreshing cold noodle dish packed with crunchy vegetables, fresh herbs and a zippy Asian inspired dressing that comes together in under 30 minutes and tastes even better after chilling.
Ingredients
- 8 oz of soba noodles
- 1 small red bell pepper, cut into thin strips
- 2 carrots, peeled and shredded
- 5 or 6 scallions, trimmed and sliced thinly on a diagonal
- 1 cup of sugar snap peas, cut into thin strips
- ½ cup of fresh cilantro, chopped
- 3 Tbsp of fresh mint, chopped
- 2 Tbsp of canola oil
- 3 Tbsp of rice wine vinegar
- 1 Tbsp of lime juice
- 1 tsp of sugar
- 1/2 tsp of sesame oil
- 1 Tbsp of soy sauce
- 1 clove of garlic, finely minced
- 1 tsp of grated ginger
- 1 jalapeno pepper, seeded and finely minced
1. Cook the soba noodles
Start by bringing a large pot of water to a lively boil and season it with a generous pinch of salt to give the soba noodles some flavor from the start. Add the soba noodles and cook them according to the package instructions, which is typically about four minutes so they stay tender but not mushy. Once cooked, drain the noodles immediately, then rinse them thoroughly under cold running water to stop the cooking process and wash off the excess starch that can make soba stick together. Shake off the extra water and transfer the cooled noodles to a large mixing bowl, spreading them out a bit so they do not clump as they sit. This step sets the foundation for a salad that feels light and pleasantly chewy instead of heavy or gluey.
2. Prep and layer the crunchy vegetables
While the water heats and the noodles cook, prepare the vegetables so everything is ready to combine as soon as the noodles are cooled. Thinly slice the red bell pepper into strips, shred the peeled carrots with a box grater and cut the sugar snap peas into slim bite sized pieces so they echo the shape of the noodles. Trim the scallions and slice them thinly on a diagonal to add a mild onion flavor and a bit of visual interest in the salad bowl. When the noodles are ready in the large bowl, scatter the bell pepper, shredded carrots, scallions and sugar snap peas over the top but do not toss yet so the vegetables stay crisp while you make the dressing. This layered approach helps the vegetables maintain their crunch and color, which is key for a salad that tastes as bright as it looks.
3. Chop the fresh herbs
On a cutting board, gather the cilantro and mint into small piles and chop them finely so they distribute evenly through the salad rather than clumping in a few bites. Cilantro brings a fresh, almost citrusy note while mint adds a cooling, aromatic lift that balances the gentle heat from the jalapeno and the richness of the sesame and soy in the dressing. Add the chopped herbs to the bowl with the noodles and vegetables, reserving a small pinch if you would like a fresh sprinkle on top just before serving. These herbs are one of the defining elements of this salad because they keep each forkful tasting bright and refreshing even after the salad rests in the fridge.
4. Make the zesty dressing
In a small bowl, start building the dressing by adding the finely minced garlic and grated ginger so their flavors disperse through the liquids. Pour in the soy sauce, sesame oil and canola oil, then add the rice wine vinegar, lime juice and sugar, whisking until the sugar dissolves and everything looks well combined. Finely mince the seeded jalapeno and stir it into the dressing, adjusting the amount to your preferred level of heat so the salad is pleasantly spicy rather than overpowering. The balance here is crucial since the soy sauce adds saltiness, the vinegar and lime bring tang, the sugar softens the sharp edges and the oils coat the noodles so the flavors cling to every strand. When whisked together, the dressing should taste punchy yet balanced, because it will mellow slightly once it is tossed with the noodles and vegetables.
5. Toss the salad thoroughly
Pour the dressing all over the soba noodles and vegetables in the large bowl, making sure to scrape in any bits of garlic, ginger and jalapeno that may cling to the sides of the small bowl. Using tongs or two large forks, toss everything together from the bottom of the bowl upward so the dressing coats every noodle and piece of vegetable rather than sitting at the bottom. Take your time with this step, gently separating any clumps of noodles and folding in the herbs so they are evenly distributed and the salad looks colorful and glossy. The goal is to achieve a salad where each bite has a mix of chewy noodles, crunchy vegetables, fresh herbs and a silky layer of dressing that ties the textures and flavors into one cohesive dish.
6. Chill and serve
Once everything is well combined, cover the bowl and transfer the salad to the refrigerator for about one hour before serving so the flavors can develop. During this rest time, the noodles absorb some of the dressing, the vegetables gently marinate and the aromatics soften, turning a tasty salad into something deeper and more harmonious. When you are ready to serve, give the salad another quick toss to redistribute any dressing that may have settled, then taste and adjust with an extra squeeze of lime or a tiny splash of soy sauce if needed. Serve the soba noodle salad chilled or at cool room temperature, topped with the reserved herbs for a fresh finish that makes it ideal for lunches, picnics or easy entertaining.
7. Helpful tips for the best soba noodle salad
For the best texture, do not skip rinsing the soba noodles under cold water because this both stops the cooking and removes surface starch that can cause the noodles to clump and turn heavy as they sit. Let the noodles drain well before combining them with the vegetables so the dressing does not become watered down and lose its flavorful concentration. When slicing the vegetables, keep them relatively thin and similar in size to the noodles so they tangle together nicely and you do not end up with large chunks that dominate a bite. Using fresh, crisp sugar snap peas and firm carrots is important because their crunch contrasts beautifully with the tender noodles and creates a more satisfying salad. With the herbs, chop them just before adding them to the salad so they stay vibrant and fragrant rather than darkening or wilting on the board, which helps keep the flavor clean and bright.
Taste the dressing before pouring it over the salad, and remember it should taste a bit stronger and more intense than you think you need since the noodles and vegetables will dilute the flavor slightly as they absorb it. If you like more acidity, add a touch more lime juice or rice vinegar, and if you want a touch more sweetness, sprinkle in a pinch of sugar until the balance feels right. Adjust the jalapeno carefully, starting with a smaller amount and adding more if you prefer extra heat, since it is easier to add spice than to take it away once everything is combined. Letting the salad rest in the fridge is worth the time because the flavors meld and deepen, making it ideal to prepare in advance for busy days, potlucks or relaxed gatherings where a make ahead dish is especially useful.
Essential Equipment Guide
- Large pot for boiling soba noodles
- Colander for draining and rinsing noodles
- Large mixing bowl for tossing the salad
- Cutting board for vegetables and herbs
- Chef’s knife for slicing and chopping
- Box grater for shredding carrots
- Small bowl for mixing the dressing
- Whisk or fork for blending the dressing
- Tongs or large forks for tossing the salad
Nutritional Information
Approximate values per serving, assuming 4 servings and using canola oil and standard soba noodles.
| Nutrient | Amount per serving |
|---|---|
| Calories | ~320 kcal |
| Carbohydrates | ~48 g |
| Protein | ~10 g |
| Fat | ~10 g |
| Saturated Fat | ~1.5 g |
| Fiber | ~5 g |
| Sodium | ~450 mg (from soy sauce and salt) |
Pairings
- Grilled chicken thighs or breasts for added protein and a smoky contrast to the bright salad.
- Grilled or sautéed shrimp to keep the meal light while echoing the fresh Asian inspired flavors.
- Simple miso soup or a clear broth based soup to create a satisfying yet not heavy meal.
- Lightly steamed edamame or a cucumber salad on the side for extra crunch and freshness.
Variations
- Add cooked shrimp, chicken or tofu to turn the salad into a more substantial main course.
- Swap in thinly sliced cucumber or shredded red cabbage for some of the snap peas or carrots for a different crunch.
- Use whole wheat spaghetti or another thin noodle if soba is unavailable, keeping the same dressing and vegetable mix.
- Increase or decrease the jalapeno, or replace it with a pinch of red pepper flakes to adjust the heat level.
Recipe Timing and Servings
- Prep Time: 15 minutes, including chopping vegetables, herbs and mixing the dressing.
- Cook Time: 5 minutes for boiling the soba noodles.
- Servings: Serves 4 as a main dish or side salad.
Soba Noodle Salad Recipe
This Soba Noodle Salad is a light, vibrant and refreshing cold noodle dish packed with crunchy vegetables, fresh herbs and a zippy Asian inspired dressing that comes together in under 30 minutes and tastes even better after chilling.
- Total Time: 20 Mins
Ingredients
- 8 oz of soba noodles
- 1 small red bell pepper, cut into thin strips
- 2 carrots, peeled and shredded
- 5 or 6 scallions, trimmed and sliced thinly on a diagonal
- 1 cup of sugar snap peas, cut into thin strips
- ½ cup of fresh cilantro, chopped
- 3 Tbsp of fresh mint, chopped
- 2 Tbsp of canola oil
- 3 Tbsp of rice wine vinegar
- 1 Tbsp of lime juice
- 1 tsp of sugar
- 1/2 tsp of sesame oil
- 1 Tbsp of soy sauce
- 1 clove of garlic, finely minced
- 1 tsp of grated ginger
- 1 jalapeno pepper, seeded and finely minced
Instructions
Start by bringing a large pot of water to a lively boil and season it with a generous pinch of salt to give the soba noodles some flavor from the start. Add the soba noodles and cook them according to the package instructions, which is typically about four minutes so they stay tender but not mushy. Once cooked, drain the noodles immediately, then rinse them thoroughly under cold running water to stop the cooking process and wash off the excess starch that can make soba stick together. Shake off the extra water and transfer the cooled noodles to a large mixing bowl, spreading them out a bit so they do not clump as they sit. This step sets the foundation for a salad that feels light and pleasantly chewy instead of heavy or gluey.
2. Prep and layer the crunchy vegetables
While the water heats and the noodles cook, prepare the vegetables so everything is ready to combine as soon as the noodles are cooled. Thinly slice the red bell pepper into strips, shred the peeled carrots with a box grater and cut the sugar snap peas into slim bite sized pieces so they echo the shape of the noodles. Trim the scallions and slice them thinly on a diagonal to add a mild onion flavor and a bit of visual interest in the salad bowl. When the noodles are ready in the large bowl, scatter the bell pepper, shredded carrots, scallions and sugar snap peas over the top but do not toss yet so the vegetables stay crisp while you make the dressing. This layered approach helps the vegetables maintain their crunch and color, which is key for a salad that tastes as bright as it looks.
3. Chop the fresh herbs
On a cutting board, gather the cilantro and mint into small piles and chop them finely so they distribute evenly through the salad rather than clumping in a few bites. Cilantro brings a fresh, almost citrusy note while mint adds a cooling, aromatic lift that balances the gentle heat from the jalapeno and the richness of the sesame and soy in the dressing. Add the chopped herbs to the bowl with the noodles and vegetables, reserving a small pinch if you would like a fresh sprinkle on top just before serving. These herbs are one of the defining elements of this salad because they keep each forkful tasting bright and refreshing even after the salad rests in the fridge.
4. Make the zesty dressing
In a small bowl, start building the dressing by adding the finely minced garlic and grated ginger so their flavors disperse through the liquids. Pour in the soy sauce, sesame oil and canola oil, then add the rice wine vinegar, lime juice and sugar, whisking until the sugar dissolves and everything looks well combined. Finely mince the seeded jalapeno and stir it into the dressing, adjusting the amount to your preferred level of heat so the salad is pleasantly spicy rather than overpowering. The balance here is crucial since the soy sauce adds saltiness, the vinegar and lime bring tang, the sugar softens the sharp edges and the oils coat the noodles so the flavors cling to every strand. When whisked together, the dressing should taste punchy yet balanced, because it will mellow slightly once it is tossed with the noodles and vegetables.
5. Toss the salad thoroughly
Pour the dressing all over the soba noodles and vegetables in the large bowl, making sure to scrape in any bits of garlic, ginger and jalapeno that may cling to the sides of the small bowl. Using tongs or two large forks, toss everything together from the bottom of the bowl upward so the dressing coats every noodle and piece of vegetable rather than sitting at the bottom. Take your time with this step, gently separating any clumps of noodles and folding in the herbs so they are evenly distributed and the salad looks colorful and glossy. The goal is to achieve a salad where each bite has a mix of chewy noodles, crunchy vegetables, fresh herbs and a silky layer of dressing that ties the textures and flavors into one cohesive dish.
6. Chill and serve
Once everything is well combined, cover the bowl and transfer the salad to the refrigerator for about one hour before serving so the flavors can develop. During this rest time, the noodles absorb some of the dressing, the vegetables gently marinate and the aromatics soften, turning a tasty salad into something deeper and more harmonious. When you are ready to serve, give the salad another quick toss to redistribute any dressing that may have settled, then taste and adjust with an extra squeeze of lime or a tiny splash of soy sauce if needed. Serve the soba noodle salad chilled or at cool room temperature, topped with the reserved herbs for a fresh finish that makes it ideal for lunches, picnics or easy entertaining.
- Prep Time: 15 Mins
- Cook Time: 5 Mins
