Japanese · Lunch · Dinner
Soba Noodle Salad
そばサラダ (Soba Sarada)
Chilled buckwheat noodles tossed with crunchy cucumber, carrot, red cabbage and protein-rich edamame in a bright sesame, soy and lime dressing. Refreshing, filling and great for packed lunches.
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Serves
- 4
Calories come from: Carbs 66% · Fat 17% · Protein 17%
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Ingredients
For 4 servings- 3 bundles (270 g)Dried soba (buckwheat) noodles
- 1 1/2 cups200 gFrozen shelled edamame
- 2 medium120 gCarrots, cut into thin matchsticks
- 1 medium200 gCucumber, cut into thin matchsticks
- 1 medium120 gRed bell pepper, thinly sliced
- 1 1/2 cups105 gRed cabbage, finely shredded
- 345 gSpring onions, thinly sliced
- 1/4 cupFresh coriander (cilantro) leaves (optional)
- 1 tbsp9 gToasted sesame seeds
- 2 tbsp32 gReduced-sodium soy sauce
- 2 tbsp30 gRice vinegar
- 1 tbsp14 gToasted sesame oil
- 1 tbsp20 gMaple syrup
- 2 tbsp30 gLime juice
- 1 tbsp6 gFresh ginger, finely grated
- 1 cloveGarlic, finely grated
- 2 tbsp30 gWater, for the dressing
- about 3 litres3,000 gWater, for boiling the noodles
Steps
- 1
Bring the 3 litres of water to a rolling boil in a large pot.
- 2
While the water heats, whisk the soy sauce, rice vinegar, sesame oil, maple syrup, lime juice, ginger, garlic and 2 tbsp water in a small bowl.
- 3
Prepare the carrots, cucumber, bell pepper, red cabbage and spring onions and place them in a large serving bowl.
- 4
Add the soba to the boiling water, stirring gently so the strands do not stick, and cook for the time on the packet, usually 4–5 minutes.
- 5
Add the frozen edamame to the pot for the last 3 minutes of cooking.
- 6
Drain the noodles and edamame in a colander.
- 7
Rinse well under cold running water, rubbing the noodles gently with your hands to remove the surface starch, until fully cold.
- 8
Shake off as much water as possible.
- 9
Add the noodles and edamame to the vegetables, pour over the dressing and toss until evenly coated.
- 10
Scatter over the sesame seeds and coriander, if using, and serve straight away or chill for up to a day.
Swaps, storage and make-ahead
Swaps
- For a gluten-free version, use noodles labelled 100% buckwheat and gluten-free tamari instead of soy sauce, and check the rice vinegar is labelled gluten-free too.
- Swap the edamame for cubes of baked firm tofu if you prefer, or use both for a heartier bowl.
- Use honey instead of maple syrup if you don't need it to be vegan.
- Replace the red cabbage with snow peas or sugar snap peas for a different crunch.
Storage
Refrigerate leftovers in an airtight container within 2 hours and eat within 3 days. The cucumber softens and the noodles absorb the dressing over time, so it's best eaten fresh or within a day, and it should not be frozen.
Make ahead
Whisk the dressing and slice the carrots, pepper, cabbage and spring onions up to a day ahead, keeping them covered in the fridge. Cook and rinse the noodles on the day, or toss everything together up to a day before serving and add the sesame seeds and coriander just before eating.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenSoySesame
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (1,059 g) | Per 100 g | |
|---|---|---|
| Calories | 386 kcal | 36 kcal |
| Protein | 18 g | 1.7 g |
| Carbohydrates | 68.9 g | 6.5 g |
| of which sugars | 9.3 g | 0.9 g |
| Fiber | 5.5 g | 0.5 g |
| Fat | 7.8 g | 0.7 g |
| of which saturated | 0.8 g | 0.1 g |
| Sodium | 860 mg | 81 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
