Japanese Soba Noodle Salad
Chilled buckwheat noodles tossed with a nutty sesame-soy dressing and crisp vegetables. Ready in 20 minutes—perfect for a light lunch or side dish.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 11g
freshlightjapanesevegetarianvegetarianchewycrispweeknight
Ingredients
- 8 oz soba noodles
- 1 medium cucumber, julienned
- 1 medium carrot, julienned
- 2.5 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
Instructions
- 1
Boil soba noodles in salted water until tender, about 4 minutes. Drain and rinse with cold water until chilled.
- 2
Whisk soy sauce, sesame oil, and rice vinegar in a bowl until combined.
- 3
Add chilled noodles, cucumber, and carrot to the dressing. Toss gently until coated.
- 4
Divide between bowls and serve immediately, or chill up to 4 hours.
Tools you’ll need
- pot
- colander
- small bowl
- whisk
- serving bowls
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