Japanese Soba Noodle Salad
Chilled buckwheat noodles tossed with crisp vegetables and a tangy soy-ginger dressing. Light, refreshing, and ready in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 280
- Protein
- 10g
lightrefreshingjapanesevegetarianveganvegetarianchewycrispy
Ingredients
- 8 oz soba noodles (100% buckwheat)
- 1 whole cucumber
- 3 whole scallions
- 3 tbsp soy sauce
- 1.5 tbsp rice vinegar
- 1 tbsp ginger, minced
Instructions
- 1
Boil salted water in a medium pot. Add soba noodles and cook until tender, 4–5 minutes.
- 2
Drain noodles and rinse under cold water until completely cool. Set aside.
- 3
Slice cucumber into thin half-moons. Slice scallions on the diagonal into 1-inch pieces.
- 4
Whisk soy sauce, rice vinegar, and ginger in a small bowl until ginger dissolves.
- 5
Toss cooled noodles with cucumber, scallions, and dressing until coated.
- 6
Divide between bowls and serve cold or at room temperature.
Tools you’ll need
- medium pot
- colander
- small bowl
- whisk
- large mixing bowl
- cutting board
- chef's knife
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