I am a ‘sometimes’ vegetarian (is there such a thing?), and this colorful Soba Noodle Salad fulfills my craving for a healthy, delicious meal! Buckwheat (soba) noodles are just perfect in this easy, Japanese dish!
This salad has just the right amount of heat. Served cold or at room temperature, it’s also perfect as a side dish. Craving a little protein? Add in shrimp, chicken, or tofu and you’ve got one amazing meal!
Dried soba noodles (buckwheat noodles) can be found in most grocery stores in the Asian section. They’re wrapped in cute little bundles to make it easy for measuring.
Vibrant and colorful red and yellow bell peppers add a perfect crunch to this Soba Noodle Salad!
How to make soba noodle salad dressing:
This dressing is super easy and so delicious!
- In a small bowl whisk together 1 tablespoon sesame oil, 1/4 cup low-sodium soy sauce (or gluten-free soy sauce) , 1 tablespoon fish sauce, fresh grated ginger, 2 tablespoons creamy peanut butter, 2 tablespoons rice wine vinegar, 1 tablespoon honey, juice from 1/2 lime, 2 minced garlic cloves, and red pepper flakes.
- Pour sauce over noodles and toss well to coat!
TIPS & TRICKS:
- If you want to make this gluten-free, simply substitute the soy sauce for gluten-free soy sauce.
- If you can’t find soba noodles, try using spaghetti noodles instead. It will taste very similar.
- Try adding different proteins to this soba noodle salad, like tofu, chicken or shrimp. It’s super delicious and filling!
- You’re going to want a lot of dressing since the noodles will soak up quite a bit.
- To toast the sesame seeds: Place in a skillet on the stove over medium heat and dry toast it until light brown. Do not overcook.
WANT MORE?
If you like this recipe, you’re going to love my Sweet Corn and Avocado Salad. This bright and delicious dish has so much flavor from the lemony Yuzu vinaigrette. It’s the perfect summer picnic salad!
Update Notes: This post was originally published on January 11, 2016, but was republished with slight text changes and additions, like step by step instructions and tips in September 2019.
Print
Soba Noodle Salad
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 min
- Yield: 4 1x
- Category: Salad
- Method: Stove Top
- Cuisine: Japanese
Description
This vibrant Soba Noodle Salad recipe is chock full of colorful bell peppers and a light peanut soy sauce. It’s a perfect summer salad!
Ingredients
- 8 ounces of soba noodles
- 1 tablespoons sesame oil
- 1/4 cup reduced sodium soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon fresh grated ginger
- 2 tablespoons creamy peanut butter
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey or agave nectar
- Lime juice from 1/2 lime
- 2 large garlic cloves, minced
- 1 tablespoon red pepper flakes
- 1/2 yellow pepper, seeded and chopped
- 1/2 red pepper, seeded and chopped
- 1 large jalapeno pepper, seeded and chopped
- 3 green scallions, thinly sliced
- Fresh chopped cilantro
- 1 tablespoon toasted sesame seeds
Instructions
- Cook soba noodles according to package directions. Drain well and let cool. Place noodles in a large bowl. In a small bowl whisk together sesame oil, soy sauce, fish sauce, ginger, peanut butter, rice wine vinegar, honey, lime juice, minced garlic, and red pepper flakes.
- Pour sauce over noodles and toss well to coat. Toss in peppers, scallions, cilantro and sesame seeds. Serve cold or at room temperature.
Notes
- If you want to make this gluten-free, simply substitute the soy sauce for gluten-free soy sauce.
- If you can’t find soba noodles, try using spaghetti noodles instead. It will taste very similar.
- Try adding different proteins to this soba noodle salad, like tofu, chicken or shrimp. It’s super delicious and filling!
- You’re going to want a lot of dressing since the noodles will soak up quite a bit.
- To toast the sesame seeds: Place in a skillet on the stove over medium heat and dry toast it until light brown. Don’t overcook.
Keywords: noodle salad, soba noodles, Japanese food
This sounds incredible!! I am so used to using soba noodles for making stir-frys but have never had them cold in a salad before , adding this to my try list!
Oh, it’s so good as a cold salad! It also serves an army so it’s perfect for entertaining!
I am gluten sensitive and didn’t realize soba noodles are gluten free. Can’t wait to try them!
Also, coconut aminos are a great GF substitute for soy sauce.
Not all soba noodles are gluten free. Check the labels, most are. And yes, to substituting coconut aminos instead of soy sauce!
I love soba noodle salads and this makes such a flavorful and beautiful side dish. Like you, I’m also a sometimes vegetarian and will have veg days sometimes. This is a great salad to add to those days.
★★★★★
I’m all about salads. It’s what I actually crave more than anything else! 🙂 Hope you’ll try this delish soba noodle salad!
I can totally see sometimes vegetarian! I like a meatless meal at times too, and this soba noodle salad did not disappoint! I love all of the flavors in this salad, especially the peanut butter! Yummy, easy dish!
★★★★★
Thanks, Beth! It really is a great dish for family gatherings. Serves a ton of people, and so tasty!
Yup! I totally get it about being a sometimes vegetarian. We go through that phase now and again too. Love soba noodles and its texture and that salad dressing sounds yum!
★★★★★
You do get it! I adore this soba noodle salad, and eat it all year round. Feeds an army too!
Buckwheat noodles are great to use in so many dishes. But I may safely assume that I am seeing this one for the first time – great reason to get what I need and get to cooking!
★★★★★
You’ll love this simple salad. It’s a real crowd pleaser!
“Sometimes” vegetarian is totally a thing (at least for me)! Haha, I’m in the same boat as you, and I ADORE soba noodles! Look forward to trying this! Yum!
★★★★★
Ha ha! I agree! But I eat everything so I can’t officially call myself a vegetarian. 🙂
Not ready to let go of summer yet so this soba noodle salad will do just fine! Looks delicious!
★★★★★
I hear ya! Me either. I absolutely eat this soba noodle salad all year round!