This is one of those back-pocket recipes I rely on for hot summer nights when I don’t want to cook but still want something light and fresh. Soba noodle salad is endlessly versatile – swap in your favorite veggies or protein to keep it interesting every time.
Easy 15 min Soba Noodle Salad Recipe
Recipe by
Servings
4 servings
Prep time
5 min
Cooking time
10 min
Calories
–
Soba noodles, also known as buckwheat noodles may be hard to find in your area. If so, feel free to use angel hair pasta! Somen noodles (thin Japanese style noodles) work well, too.
Ingredients
- 4-5 bundles of soba noodles (somen noodles work too, as well as angel hair pasta)
- 1/2 cup soy sauce
- 1/4 cup agave nectar, maple syrup, honey, or sugar
- 1 tbsp rice vinegar
- 2 tbsp toasted sesame oil
- 2 tsp minced ginger
- 1/2 tbsp minced garlic
- *Veggies of your choice: I used spring mix, green onions, and cucumbers. (Bell pepper, thinly shaved carrots, and edamame are delicious too!)
- *Protein of your choice: I used shrimp that I boiled in salt water and chilled.
- *Optional: garnish with toasted sesame seeds
Directions
- Boil soba noodles according to package directions.
- Immediately submerge noodles in an ice bath to help stop the cooking process.
- Mix soy sauce, agave nectar, rice vinegar, sesame oil, ginger, and garlic.
- In a large bowl, add in all the vegetables, chilled noodles, and mix with the marinade very gently by hand.
- Add protein if desired.
- Garnish with sesame seeds and serve immediately.
Notes
Feel free to use any type of vegetables and protein according to your tastebuds!
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