Japanese Soba Noodle Salad
Chilled buckwheat noodles tossed with crisp cucumber, shredded carrot, and a tangy soy-ginger dressing. Ready in under 20 minutes—a light, refreshing lunch or side.
- Total time
- 18 min
- Servings
- 2
- Calories
- 280
- Protein
- 10g
Ingredients
- 6 oz soba noodles
- 1 medium cucumber
- 1 medium carrot
- 3 tbsp soy sauce
- 1.5 tbsp rice vinegar
- 1 tsp fresh ginger, minced
Instructions
- 1
Boil soba noodles in salted water until tender, about 4 minutes.
- 2
Drain noodles and rinse under cold water until chilled.
- 3
Slice cucumber lengthwise in half, scoop out seeds, then slice into thin half-moons.
- 4
Peel carrot and shred on the large holes of a box grater.
- 5
Whisk soy sauce, rice vinegar, and ginger in a small bowl until combined.
- 6
Toss noodles, cucumber, and carrot with dressing in a serving bowl.
- 7
Serve immediately or cover and chill up to 2 hours before serving.
Tools you’ll need
- pot for boiling
- colander
- box grater
- small bowl
- whisk
- large serving bowl
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