When the weather is hot, a cold, refreshing soba noodle salad hits the spot. This noodle salad is perfect as a light dinner or lunch and since it can be made ahead, great for potlucks or picnics. Cook the noodles, toss with sesame oil to keep from sticking. Toss in vegetables and dressing and you’re done!
For a gluten free option, make sure you check the ingredients on the package for 100% buckwheat as most soba noodles are also mixed with wheat.
Soba Noodle Salad
Juice of 1 lime
1 teaspoon sesame oil
2 Tablespoons soy sauce
1 Tablespoon rice vinegar
1 Tablespoon honey or brown sugar
1 Tablespoon ginger, grated or finely minced
Optional for spice: 1 teaspoon of samba or sriracha
Soba noodles , use pure buckwheat soba for gluten-free
Vegetables such as: bell peppers, carrots, edamame, green onions, cucumber, zucchini
Optional garnish: sesame seeds or cilantro
Mix the dressing ingredients in a bowl. Taste and adjust seasonings as needed. Place in the refrigerator while you prep salad.
Cook the noodles according to package directions. Drain and rinse in cold water.
Add noodles to a bowl and toss with about a teaspoon of sesame oil.
Add in desired vegetables along with the dressing and toss together.
Taste and adjust seasonings, as needed and garnish with sesame seeds, cilantro, etc.