Best 20 Soba Salad Recipes

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Savor the delectable flavors of soba noodles in a refreshing and versatile salad, perfect for a light and healthy meal. This article presents a collection of soba salad recipes that cater to various taste preferences and dietary needs. From the classic combination of soba noodles, vegetables, and a light dressing to more innovative variations featuring grilled meats, seafood, or tangy sauces, these recipes offer a delightful symphony of flavors and textures. Whether you're a fan of traditional Japanese cuisine or seeking a creative twist on a classic dish, this article has something for everyone. Discover the perfect soba salad recipe to tantalize your taste buds and nourish your body.

Check out the recipes below so you can choose the best recipe for yourself!

COLD SOBA-NOODLE SALAD WITH CHICKEN, PEPPERS, AND CUCUMBER



Cold Soba-Noodle Salad with Chicken, Peppers, and Cucumber image

Can't stand the heat? Let someone else roast the chicken, then combine it with quick-cooking noodles, raw veggies, and a stir-together sauce in this Cold Soba-Noodle Salad with Chicken, Peppers, and Cucumber dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 25m

Number Of Ingredients 10

Coarse salt and ground pepper
8 ounces soba (Japanese buckwheat noodles)
2 tablespoons vegetable oil, such as safflower
1 teaspoon toasted sesame oil
2 tablespoons fresh lime juice, plus lime wedges, for serving
2 tablespoons rice vinegar
2 bell peppers (ribs and seeds removed), thinly sliced
1 cup torn fresh basil leaves
1 English cucumber, peeled, halved lengthwise, seeded, and thinly sliced
1 rotisserie chicken, skin and bones removed, meat shredded (about 4 cups)

Steps:

  • In a large pot of boiling salted water, cook noodles until al dente; drain, and rinse with cold water. Set aside.
  • In a large bowl, whisk together oils, lime juice, and vinegar; season dressing with salt and pepper to taste.
  • Add bell peppers, basil, cucumber, chicken, and noodles to bowl; toss with dressing. Serve noodle salad with lime wedges.

Nutrition Facts : Calories 554 g, Fat 18 g, Fiber 2 g, Protein 50 g

CHICKEN AND MANGO SOBA SALAD WITH PEANUT DRESSING



Chicken and Mango Soba Salad With Peanut Dressing image

Japanese buckwheat noodles are usually served cold or in a hot soup, but here, they're given a bright jolt of color and texture. Delightfully chewy soba noodles are combined with chicken, mango, snap peas, cucumber and a spicy peanut dressing for a great warm-weather lunch that's also picnic-friendly. Serve it alongside any grilled meat or fish, or leave the chicken out to make it vegetarian. To make this ahead, prepare all the salad components in advance, but wait until serving time to combine to keep flavors and textures vibrant.

Provided by Susan Spungen

Categories     dinner, lunch, quick, noodles, poultry, vegetables, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 17

1/2 cup smooth peanut butter, natural or regular
1/4 cup hot water
3 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 tablespoon finely grated fresh ginger
1 tablespoon lime juice (from 1 lime)
1/2 teaspoon Sriracha or other hot sauce
Kosher salt and black pepper
1/2 teaspoon granulated sugar (optional)
10 ounces sugar snap peas (about 2 cups)
8 ounces soba noodles
2 cups shredded cooked chicken
1 small or 1/2 large mango, peeled and thinly sliced
2 mini cucumbers, thinly sliced (or 1/2 English cucumber)
1 cup loosely packed fresh cilantro leaves
2 Fresno chiles, thinly sliced

Steps:

  • Bring a large pot of water to a boil. In a medium bowl, whisk peanut butter, hot water, soy sauce, rice wine vinegar, sesame oil, ginger, lime juice and Sriracha until smooth. Season to taste with salt. Add sugar, if using, and stir. Set aside.
  • Drop the snap peas into the boiling water and cook until they just turn bright green, about 30 seconds. Using a mesh strainer or a spider (leave the water in the pot), transfer to a colander and rinse under cold water until cool. Drain and slice each pea lengthwise into 2 or 3 pieces. Set aside.
  • Return water to a boil and cook soba noodles according to package instructions. Drain and rinse under cold water until cool (if noodles get sticky, rinse again with cool water).
  • In a large serving bowl, toss noodles with the chicken, mango and peanut dressing. Add two-thirds of the snap peas, cucumbers, cilantro and chiles, reserving the rest for garnish. Season to taste with salt and pepper.
  • When ready to serve, top with remaining snap peas, cucumbers, cilantro and chiles and serve immediately.

SOBA NOODLE SALAD WITH PEANUT DRESSING



Soba Noodle Salad with Peanut Dressing image

Whip up a refreshing side dish with this easy recipe for soba noodle salad loaded with veggies and tossed with homemade peanut dressing.

Provided by Kelly Senyei

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

12 ounces soba noodles
1 medium cucumber, diced
1 medium carrot, sliced into thin matchsticks
1 medium red bell pepper, diced
Unsalted roasted peanuts, crushed, for garnish
Cilantro leaves, for garnish (optional)
1/3 cup creamy peanut butter
1/4 cup low-sodium soy sauce
2 tablespoons fresh lime juice
2 tablespoons sesame oil
1/4 cup honey
2 teaspoons minced garlic

Steps:

  • Make the salad: Bring a large pot of water to a boil. Add the soba noodles and cook until al dente according to the package directions. Drain the noodles and reserve 1/4 cup of the cooking water.
  • Transfer the noodles to a large bowl; add the cucumbers, carrots and bell peppers.
  • Make the dressing: In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, sesame oil, honey, garlic and the reserved cooking water until creamy.
  • Add the dressing to the bowl with the noodles and toss to combine. Garnish with crushed peanuts and cilantro. Serve warm, chilled or at room temperature.

SOBA NOODLE SALAD WITH VEGETABLES AND TOFU



Soba Noodle Salad With Vegetables and Tofu image

Cooking Light. My daughter's favorite things - noodles and tofu! This is another one of those great clean-out-the-fridge type meals. Use whatever veggies you like or have. Snow peas are a great additon.

Provided by dicentra

Categories     Soy/Tofu

Time 15m

Yield 5 serving(s)

Number Of Ingredients 15

1/2 cup low sodium soy sauce
1/4 cup packed brown sugar
1 tablespoon sesame seeds, toasted
2 tablespoons orange juice
1 tablespoon minced ginger
1 tablespoon rice vinegar
2 teaspoons dark sesame oil
1 teaspoon bottled minced garlic
1 teaspoon chili paste with garlic
4 cups hot cooked soba noodles (about 8 ounces uncooked buckwheat noodles) or 4 cups whole wheat spaghetti
3 cups very thinly sliced napa cabbage (Chinese)
2 cups fresh bean sprouts
1 cup shredded carrot
1/2 cup chopped fresh cilantro
1 (12 1/3 ounce) package firm tofu, drained and cut into 1-inch cubes

Steps:

  • To prepare dressing, combine first 9 ingredients in a small bowl; stir with a whisk.
  • To prepare salad, combine noodles and remaining ingredients in a large bowl. Drizzle with dressing, tossing well to coat.

Nutrition Facts : Calories 254.1, Fat 6, SaturatedFat 1.1, Sodium 940.3, Carbohydrate 41.2, Fiber 3, Sugar 15.3, Protein 14.1

COLD SOBA NOODLE SALAD WITH CREAMY SESAME DRESSING



Cold Soba Noodle Salad with Creamy Sesame Dressing image

Cool, light and loaded with fresh vegetables, this salad makes a perfect summer meal. Nutty buckwheat noodles and tangy dressing make it rich and satisfying, too. The dressing can be made a day ahead and chilled-just give it a good shake before serving.

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 13

1/4 cup sesame seeds
2 ears corn, shucked
1/2 cup vegetable oil
1/4 cup fresh lemon juice (from about 2 lemons)
1/4 cup soy sauce
4 teaspoons packed light brown sugar
1 teaspoon chile-garlic sauce
One 2-inch piece ginger, peeled and thinly sliced into half moons
One 9.5-ounce package dried buckwheat soba noodles
2 cups small sprigs watercress, thick stems trimmed
12 cherry tomatoes, halved
1 avocado, diced
1/2 English cucumber, halved and thinly sliced into half moons

Steps:

  • Bring a large pot of water to a boil.
  • Spread the sesame seeds in a medium skillet over medium heat, and toast until golden brown, shaking the pan occasionally, 4 to 5 minutes. Let cool, about 10 minutes.
  • Meanwhile, add the corn to the boiling water, and cook for 4 to 5 minutes. Remove the corn to a colander, reserving the boiling water for later use, and run the corn under cold water to cool. Cut the kernels from the cobs; set aside.
  • Transfer the sesame seeds to a blender and grind for 15 seconds. Add the oil, and puree until smooth and emulsified, about 15 seconds. Add the lemon juice, soy sauce, sugar, chile-garlic sauce and ginger, and blend for another 15 seconds.
  • Add the soba noodles to the boiling water, and cook until the noodles no longer have a hard, chalky bite but are still springy, 3 to 4 minutes. Strain the noodles in a colander, and run them under cold water to stop the cooking quickly. When the noodles are completely cool, shake the colander vigorously to remove as much water as possible (if the noodles are too wet, they will dilute the dressing).
  • Divide the noodles among four bowls. Drizzle the dressing over the noodles (use all of the dressing, as the noodles will soak it up). Top with the corn, watercress, tomatoes, avocados and cucumbers. Toss before eating.

SOBA SALAD WITH MISO DRESSING



Soba Salad With Miso Dressing image

Superfast veggie dinner or side dish. Courtesy of Mark Bittman, the Minimalist, from the October 1 2009 NY Times. He's not sure whether to call this a warm salad or a room-temperature noodle dish. I love edamame beans, and buying them frozen is fine for this dish. Pick up a bag of pre-washed spinach for this too. Tossing the spinach with the warm noodles and veggies should wilt the spinach, or stir fry them together in a little water to wilt a bit more. Soba noodles are a staple of Japan. They have a slightly firm texture and nutty flavor.

Provided by Kumquat the Cats fr

Categories     Low Cholesterol

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

3 -4 ounces soba noodles
1 carrot, peeled and finely chopped
2 cups edamame (frozen are fine)
3 -4 tablespoons soy sauce
1 lime, juice of
2 tablespoons miso (white or light)
1 tablespoon mirin or 1 teaspoon sugar, to taste
1 (10 ounce) package spinach, fresh washed and trimmed
1/4 cup scallion, chopped
salt and pepper, to taste
1 tablespoon ginger, freshly grated

Steps:

  • Bring a large pot of water to a boil and salt it. Drop in the noodles and carrot and cook until tender, 2 to 4 minutes; add the edamame for about 30 seconds to 1 minute just to warm, then drain everything in a colander. Set aside.
  • In a large salad bowl, whisk together the soy sauce, lime juice, miso and mirin or sugar. Add spinach, noodles, carrot, edamame, scallion and toss; then taste and season with salt and pepper as needed. Garnish with grated ginger at the table.

SOBA SALAD



Soba Salad image

For most people, even experienced cooks, weeknight dinners are not so much a result of careful planning but of what's on hand - and what can be accomplished fairly quickly. Noodles of all kinds are easy and beloved. But soba noodles, a Japanese staple, are special: they usually take no more than 3 to 4 minutes to cook and, because they're made from buckwheat, have a slightly firm texture and a nutty flavor. Traditionally, soba are served hot and cold, making them a flexible partner for almost any fresh ingredients you have in the kitchen. In this case, they are paired with shelled frozen edamame, carrots and spinach and a light dressing.

Provided by Mark Bittman

Categories     quick, salads and dressings, times classics, main course, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

Salt
freshly ground pepper
3 to 4 ounces soba noodles
1 carrot, peeled and finely chopped
2 cups edamame (frozen are fine)
2 to 3 tablespoons soy sauce
Juice of one lime
2 tablespoons white or light miso
1 tablespoon mirin or 1 teaspoon sugar, or to taste
1 10-ounce package fresh spinach, washed and trimmed
1/4 cup chopped scallion
1 tablespoon freshly grated ginger

Steps:

  • Bring a large pot of water to a boil and salt it. Drop in the noodles and carrot and cook until tender, 2 to 4 minutes; add the edamame for about 15 to 30 seconds just to warm, then drain everything in a colander. Set aside.
  • In a large salad bowl, whisk together the soy sauce, lime juice, miso and mirin or sugar. Add spinach, noodles, carrot, edamame, scallion, and toss; then taste and season with salt and pepper as needed. Garnish with grated ginger at the table.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 4 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 0 grams, Sodium 1134 milligrams, Sugar 4 grams

SOBA SALAD WITH ASPARAGUS AND SHRIMP



Soba Salad with Asparagus and Shrimp image

Japanese soba noodles, made with buckwheat flour, add fiber to this high-protein dinner featuring asparagus and shrimp.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 40m

Number Of Ingredients 10

Coarse salt
1 large bunch asparagus (1 pound), trimmed
1 pound frozen large shrimp (peeled and deveined), thawed
3/4 pound soba noodles
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon sugar
3 scallions, thinly sliced
1 cup fresh basil leaves

Steps:

  • In a large pot of boiling salted water, cook asparagus until crisp-tender, about 3 minutes. With a slotted spoon or mesh strainer, transfer asparagus to a colander and rinse under cool water to stop the cooking. Transfer asparagus to a medium bowl. Return water to a boil; add shrimp and cook until pink and opaque throughout, about 2 minutes. Transfer shrimp to bowl with asparagus. Return water to a boil; add noodles and cook according to package instructions. Drain noodles and rinse under cool water.
  • Meanwhile, in a small bowl, whisk together soy sauce, oil, vinegar, and sugar. Divide noodles among 4 bowls and drizzle with dressing. Top with asparagus and shrimp and sprinkle with scallions and basil.

Nutrition Facts : Calories 482 g, Fat 6 g, Fiber 3 g, Protein 39 g

SOBA NOODLE SALAD WITH CUCUMBER AND MANGO



Soba Noodle Salad with Cucumber and Mango image

Categories     Salad     Fruit     Pasta     Vegetable     Appetizer     Super Bowl     Mango     Cucumber     Winter     Party     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 15

3/4 cup rice vinegar
1/4 cup sugar
3/4 teaspoon salt
3 large garlic cloves, chopped
1 red jalapeño or serrano chile, seeded, chopped
3 tablespoons fresh lime juice
1 tablespoon oriental sesame oil
1 1/2 teaspoons grated lime peel
12 ounces green soba or chuka soba (Japanese-style) noodles
1 large English hothouse cucumber, halved lengthwise, thinly sliced crosswise
1 large ripe mango, peeled, halved, pitted, thinly sliced crosswise
1 cup chopped fresh basil
1 cup chopped fresh mint
1 cup chopped toasted salted peanuts
Lime wedges

Steps:

  • Warm vinegar, sugar, and salt in small saucepan over medium heat, stirring occasionally until sugar dissolves, about 1 minute. Stir in garlic and jalapeño. Cool. Mix in lime juice, sesame oil, and lime peel.
  • Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Rinse under cold water; drain again. Transfer noodles to dish-towel-lined platter to drain. Transfer noodles to large bowl. Add dressing and toss to coat. (Can be prepared 6 hours ahead. Cover and refrigerate.)
  • Add cucumber, mango, basil, and mint to noodles and toss gently. Arrange salad on platter. Sprinkle with chopped peanuts. Garnish with lime wedges. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

SOBA NOODLE-VEGETABLE SALAD



Soba Noodle-Vegetable Salad image

This salad is very lightly dressed, so as not to compete with the strong flavors of the Sate's peanut sauce.

Provided by Ellie Krieger

Categories     main-dish

Time 21m

Yield 6 (3/4 cup) servings

Number Of Ingredients 18

4 ounces soba noodles, or whole-wheat spaghetti
1 large shallot, very thinly sliced
1 1/2 cups shredded carrot
1 red pepper, julienne
1/3 cup shredded fresh basil leaves
1/3 cup shredded fresh mint leaves
1 tablespoon chopped fresh cilantro leaves
1/4 cup rice vinegar
1 teaspoon sugar
1 tablespoon walnut oil (or canola oil)
1/2 teaspoon sesame oil
1 teaspoon finely minced garlic
1/2 teaspoon chili flakes
1/2 teaspoon lime zest
1 teaspoon lime juice
1/2 teaspoon fish sauce, or 1 teaspoon low-sodium soy sauce
Salt
6 large Bibb lettuce leaves

Steps:

  • Boil noodles according to package directions. Drain and cool. In a medium to large bowl, combine noodles, shallot, carrot, pepper, basil, mint, and cilantro. Combine all dressing ingredients, season with salt to taste, add to noodle mixture, and toss lightly.
  • Snap off Bibb lettuce leaves and wash and dry. To serve, scoop spoonfuls of noodle salad into the lettuce leaves.

SHRIMP AND SOBA NOODLE SALAD



Shrimp and Soba Noodle Salad image

I fell in love with the Panera Bread® Shrimp and Soba Salad, decided to recreate it myself, and fell in love with my recipe. This is now one of my favorites!

Provided by Chantal Rogers

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 18

¼ cup miso paste
¼ cup canola oil
2 tablespoons rice vinegar, or more to taste
1 tablespoon grated orange zest
1 tablespoon orange juice
1 tablespoon grated fresh ginger root
1 teaspoon mirin (Japanese sweet wine)
1 teaspoon peanut butter
1 teaspoon chile garlic sauce
1 (8.8 ounce) package dried soba noodles
2 cups baby spinach
1 cup carrots, cut into matchstick-size pieces
½ cup shredded cabbage
½ cup sliced snow peas
8 cherry tomatoes
16 cooked shrimp, peeled and deveined
2 green onions, finely chopped
1 tablespoon toasted sesame seeds

Steps:

  • Whisk miso paste, canola oil, rice vinegar, orange zest, orange juice, ginger, mirin, peanut butter, and chile garlic sauce together in a bowl until dressing is blended.
  • Bring water to a boil in a large pot. Stir in soba noodles and return water to a boil. Boil noodles until tender, 5 to 8 minutes. Drain noodles in a colander under cold running water until cool, about 1 minute. Toss cooked soba noodles with 1/2 of the miso dressing in a large bowl until thoroughly coated.
  • Divide spinach among 4 serving bowls; top each with 1/4 of the dressed noodles. Divide carrots, cabbage, snow peas, and cherry tomatoes among each bowl; top each with 4 shrimp. Drizzle remaining miso dressing onto each bowl to taste; sprinkle with green onions and toasted sesame seeds.

Nutrition Facts : Calories 451.6 calories, Carbohydrate 61.2 g, Cholesterol 39 mg, Fat 17.8 g, Fiber 3.8 g, Protein 17.6 g, SaturatedFat 1.7 g, Sodium 1236.7 mg, Sugar 4.7 g

PAPAYA, SHRIMP, AND SOBA SALAD



Papaya, Shrimp, and Soba Salad image

Robust soba noodles pair perfectly with the shrimp, spices, and papaya in this dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 30m

Number Of Ingredients 14

Coarse salt and ground pepper
8 ounces soba noodles
1/3 cup tamarind concentrate
2 tablespoons light-brown sugar
1/4 cup light olive oil
1 tablespoon fresh lime juice
1/2 teaspoon cayenne pepper
1 cup fresh cilantro leaves, plus more for garnish
1 small red onion, halved and thinly sliced
1 papaya (about 1 pound), peeled, seeds removed, quartered lengthwise, and thinly sliced crosswise
1/2 cup salted peanuts, coarsely chopped
3 cloves garlic, thinly sliced
1 pound large shrimp, peeled and deveined
1/2 teaspoon ground coriander

Steps:

  • In a large pot of rapidly boiling salted water, cook soba noodles until al dente according to package instructions; drain.
  • Meanwhile, in a large bowl, whisk together tamarind, sugar, 2 tablespoons oil, lime juice, and cayenne. Add drained noodles, cilantro, onion, half the papaya, and all but 3 tablespoons of the peanuts; season with salt and pepper and toss to combine.
  • In a large skillet, heat the remaining 2 tablespoons oil over low. Add garlic and cook until golden brown on both sides, about 5 minutes total. Remove garlic chips and set aside on a paper towel. Raise heat to medium-high; add shrimp, sprinkle with coriander, salt, and pepper, and cook, tossing occasionally, until shrimp are just cooked through, about 3 minutes.
  • To serve, divide noodles and shrimp evenly among 4 large bowls; top each serving with remaining papaya, peanuts, garlic chips, and cilantro.

Nutrition Facts : Calories 630 g, Fat 26 g, Fiber 7 g, Protein 34 g

VEGAN SOBA NOODLE SALAD WITH SESAME AND CITRUS



Vegan Soba Noodle Salad with Sesame and Citrus image

I was first introduced to soba noodles by my sister-in-law, who loves to make them with just tamari and green onion for seasoning. I like to use them in all kinds of vegan recipes, especially fresh salads with a flavorful dressing. Soba noodles are made with buckwheat, which is gluten-free and can be found in the Asian section of the grocery store, or Chinatown. The longer the dressing sits, the better it will be, so make it ahead of time if you can.

Provided by Heather: Healthy Vegan Recipes

Categories     Salad     Vegetable Salad Recipes

Time 40m

Yield 2

Number Of Ingredients 12

1 lemon, zested and juiced
1 lime, zested and juiced
1 orange, zested and juiced
2 tablespoons rice vinegar
1 tablespoon miso paste
1 teaspoon toasted sesame oil
5 ½ ounces soba noodles
1 cucumber, julienned
2 carrots, julienned
1 avocado, sliced
2 green onions, chopped
toasted sesame seeds, for garnish

Steps:

  • Whisk lemon, lime, and orange zests and juices, rice vinegar, miso, and toasted sesame oil together in a small bowl. Set aside.
  • Bring lightly salted water to a boil in a large pot. Add soba noodles; cook, stirring occasionally until tender, about 5 minutes. Drain and set aside.
  • Top soba noodles with cucumber, carrots, avocado, green onions, and prepared dressing. Sprinkle with toasted sesame seeds. Serve hot or chilled.

Nutrition Facts : Calories 534.7 calories, Carbohydrate 90.2 g, Fat 19.1 g, Fiber 13.8 g, Protein 16.7 g, SaturatedFat 2.9 g, Sodium 989 mg, Sugar 8 g

SKILLET SOBA, BAKED TOFU AND GREEN BEAN SALAD WITH SPICY DRESSING



Skillet Soba, Baked Tofu and Green Bean Salad With Spicy Dressing image

You can make this salad with wide rice noodles, but I love the nutty flavor and wholesomeness of buckwheat soba.

Provided by Martha Rose Shulman

Categories     weekday, salads and dressings

Time 45m

Yield Serves 6

Number Of Ingredients 20

1/2 pound tofu
1 tablespoon low-sodium soy sauce
1 teaspoon minced ginger
1 garlic clove, minced
1 teaspoon agave nectar
1 tablespoon canola, rice bran oil or grape seed oil
1 teaspoon dark sesame oil
1/2 pound green beans, trimmed and cut into 1-inch lengths (about 2 cups)
Salt to taste
3/4 pound soba noodles
1/4 cup dark sesame oil
1 tablespoon of the tofu marinade
2 tablespoons rice vinegar
1 garlic clove, minced or pureed
2 teaspoons minced ginger
1/2 teaspoon hot chile oil or 1/8 to 1/4 teaspoon cayenne pepper (to taste)
1 tablespoon soy sauce
1/3 cup buttermilk
1/4 to 1/2 cup chopped cilantro (to taste)
1 tablespoon lightly toasted sesame seeds or black sesame seeds

Steps:

  • Make the baked tofu: Preheat the oven to 375 degrees. Line a sheet pan with parchment. Pat the tofu dry with paper towels and cut into dominoes, about 1/3 inch thick. In a large, wide bowl whisk together all of the marinade ingredients for the tofu. Pat each piece of tofu with paper towels, then dip into the marinade, making sure to coat both sides. Transfer to the baking sheet. Bake for 7 to 10 minutes, until the edges are just beginning to color and the marinade sets on the surface of the tofu. Remove from the heat and keep warm.
  • Bring 3 or 4 quarts of water to a boil in a large pot. Add salt to taste and the green beans. Boil 5 minutes and using a slotted spoon or skimmer, transfer to a bowl of cold water and drain. Set aside.
  • Bring the water back to a boil. Add the soba gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that the noodles don't stick together. Wait for the water to come back up to a rolling boil - it will bubble up, so don't fill the pot all the way - and add 1 cup of cold water. Allow the water to come back to a rolling boil and add another cup of cold water. Allow the water to come to a boil one more time and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss with 2 tablespoons of the sesame oil. (If using rice noodles, boil 5 to 6 minutes without adding the water, until cooked al dente).
  • Whisk together 1 tablespoon of the tofu marinade, the rice vinegar, garlic, ginger, hot chile oil or cayenne, soy sauce, remaining sesame oil and buttermilk. Pour over the noodles, add the beans, tofu and cilantro, and gently toss together.
  • Heat a wide skillet over medium-high heat and add the noodle salad. Toss in the pan until heated through and serve.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 15 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 715 milligrams, Sugar 3 grams, TransFat 0 grams

SESAME SOBA NOODLE AND VEGETABLE SALAD



Sesame Soba Noodle and Vegetable Salad image

Categories     Salad     Pasta     Vegetable     Spring     Bon Appétit

Yield Serves 6

Number Of Ingredients 10

2 tablespoons sesame seeds
12 ounces dried buckwheat noodles (fancy soba)*
4 tablespoons peanut oil
1 tablespoon oriental sesame oil
6 tablespoons seasoned rice vinegar*
12 ounces English hothouse cucumber, seeded, shredded
8 ounces carrots, peeled, shredded
6 large radishes, trimmed, sliced
3 green onions, thinly sliced
*Buckwheat noodles and seasoned rice vinegar are available at Asian markets and in the Asian section of some supermarkets.

Steps:

  • Toast sesame seeds in heavy small skillet over medium-low heat. Cool.
  • Cook noodles in pot of boiling salted water until just tender but still firm to bite, about 8 minutes. Drain. Rinse noodles under cold water until cool. Drain well; transfer to large bowl. Add both oils and toss to coat. Mix vinegar and all remaining ingredients into noodles. Season with salt and pepper. Sprinkle with sesame seeds and serve.

JAPANESE SOBA NOODLE SALAD



Japanese Soba Noodle Salad image

Traditionally, this soba noodle salad is served cold. Mirin is a sweet wine that can be found in most Asian grocery stores. I do not know of any substitute.

Provided by JOSIE

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 10

1 pound soba noodles
½ tablespoon olive oil, or to taste
1 (1 1/2 inch) piece ginger root, minced
1 clove garlic, minced
2 tablespoons miso paste
2 tablespoons fresh lime juice
1 tablespoon mirin
3 green onions, chopped
2 tablespoons sesame seeds
1 tablespoon chopped cilantro, or to taste

Steps:

  • Bring lightly salted water to a boil in a large pot. Add soba noodles; cook, stirring occasionally until tender, about 5 minutes. Drain and rinse with cold water. Set aside.
  • Heat olive oil in a skillet over medium heat. Cook and stir ginger and garlic until golden brown, about 3 minutes. Remove from heat.
  • Mix ginger, garlic, miso paste, lime juice, and mirin together in a small bowl. Pour salad dressing mixture over soba noodles. Top with green onions, sesame seeds, and cilantro. Chill until serving.

Nutrition Facts : Calories 456.2 calories, Carbohydrate 91.3 g, Fat 5.3 g, Fiber 1.4 g, Protein 18.5 g, SaturatedFat 0.8 g, Sodium 1225.2 mg, Sugar 2.2 g

SIMPLE SOBA NOODLE SALAD



Simple Soba Noodle Salad image

I had this at a baby shower and just had to get the recipe. It is very easy to make and does not take a lot of time to prepare. I hope you enjoy.

Provided by KimmieCat1

Categories     Asian

Time 20m

Yield 2 salads, 2 serving(s)

Number Of Ingredients 9

8 ounces soba noodles
3/4 cup carrot, shredded
1/2 cup peanuts, chopped
1/4 cup green onion, diced
1 tablespoon sesame oil
6 tablespoons rice wine vinegar
4 tablespoons sugar
1/4 cup soy sauce
1/4 cup sesame oil

Steps:

  • 1. Prepare the dressing by combining the rice wine vinegar, sugar, soy sauce, and 1/4 cup sesame oil.
  • 2. Cook the noodles for about 5 minutes. Dry really well and mix with the carrots, peanuts, green onion, & 1 tablespoon of sesame oil.
  • 3. Mix the salad with the dressing and serve.

SOBA NOODLE SUPER SALAD



Soba Noodle Super Salad image

Good!

Provided by Brandon

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 55m

Yield 8

Number Of Ingredients 16

½ cup soy sauce
¼ cup canola oil
3 tablespoons balsamic vinegar
3 tablespoons sesame oil
1 tablespoon chili oil
3 ½ tablespoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon minced fresh ginger root
1 clove garlic, minced
1 (8.8 ounce) package dried soba noodles
1 bunch fresh asparagus, trimmed and shaved into ribbons
1 bunch scallions, thinly sliced
2 red bell peppers
2 cups bean sprouts
¼ cup sesame seeds
½ cup chopped fresh cilantro

Steps:

  • Whisk soy sauce, canola oil, balsamic vinegar, sesame oil, and chili oil in a bowl until blended. Mix sugar, salt, ginger, and garlic into the same bowl, stir sauce to combine.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Cut red bell peppers in half from top to bottom; remove the stem, seeds, and ribs. Place peppers with cut sides down onto the prepared baking sheet.
  • Cook bell peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers in a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins, slice peppers into strips.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Ease soba noodles into the water and return to a boil. Cook uncovered, stirring occasionally, until pasta is tender yet firm to the bite, 5 to 7 minutes. Drain.
  • Combine asparagus, scallions, red bell peppers, bean sprouts, sesame seeds, and cilantro in a large serving bowl. Add noodles and sauce, toss well to combine.

Nutrition Facts : Calories 317.5 calories, Carbohydrate 39.2 g, Fat 16.2 g, Fiber 3.5 g, Protein 8.9 g, SaturatedFat 1.8 g, Sodium 1641.5 mg, Sugar 10 g

SOBA SALAD WITH MISO DRESSING



Soba Salad with Miso Dressing image

Provided by Michael Romano

Categories     Salad     Ginger     Soy     Vegetarian     Dinner     Lunch     Carrot     Radish     Spring     Noodle     Soy Sauce     Lime Juice     Green Onion/Scallion     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield 6 to 8 servings

Number Of Ingredients 13

Kosher salt
For the dressing
5 tablespoons white miso paste
1/2 cup chopped peeled fresh ginger
1/4 cup soy sauce
3 tablespoons fresh lime juice
1 large egg
1 cup vegetable oil
Freshly ground black pepper
1 pound soba noodles
4 medium carrots, peeled and coarsely grated (about 4 cups)
2 bunches scallions, thinly sliced on the bias (about 2 1/2 cups)
2 bunches radishes, thinly sliced (about 4 cups)

Steps:

  • Bring 4 quarts water to a boil in a large pot and add 2 tablespoons salt.
  • Meanwhile, make the dressing: Combine the miso paste, ginger, soy sauce, and lime juice in a blender and blend, at medium speed until smooth. Add the egg and blend until combined. With the motor running, slowly add the oil. Once the dressing is smooth, add pepper to taste; you won't need salt, because the miso and soy sauce are salty. (The dressing can be made up to 1 day ahead and refrigerated, covered.)
  • Add the soba noodles to the boiling water and cook, stirring often, until al dente. Drain the noodles and rinse well under cold running water. Drain well, transfer to a baking sheet, then spread out and let cool.
  • In a large bowl, combine the noodles with the carrots, scallions, and radishes. Toss with the miso dressing and serve at room temperature or cold. (The soba salad can be made up to 2 hours in advance.)

CHICKEN AND SOBA NOODLE SALAD



Chicken and Soba Noodle Salad image

Good food for summer. We are having this for dinner tonight. Prep time doesn't include cooking the chicken.

Provided by JustJanS

Categories     Chicken

Time 23m

Yield 4 serving(s)

Number Of Ingredients 13

1 (300 g) packet soba noodles
2 cups cooked chicken, shredded (or use duck)
2 lebanese cucumbers, finely chopped
1 small red onion, finely chopped
2 tablespoons chopped of fresh mint
2 tablespoons chopped fresh coriander
1 tablespoon teriyaki sauce
1 tablespoon sweet chili sauce
1 lemon, juice of
1 lime, juice of
2 teaspoons grated ginger
2 teaspoons fish sauce
2 garlic cloves, crushed

Steps:

  • Cook the soba noodles according to directions.
  • Drain and run under cold water to cool; drain.
  • Combine all the salad ingredients in a large bowl.
  • DRESSING: Whisk the ingredients together until combined.
  • Toss through the salad.
  • Serve.

Tips:

  • Use a variety of vegetables. This will make your salad more colorful and flavorful. Some good choices include broccoli, carrots, cucumber, edamame, green beans, and bell peppers.
  • Cook your vegetables al dente. This means they should be tender, but still have a slight crunch to them.
  • Use a light dressing. A heavy dressing will overwhelm the flavors of the vegetables. A simple vinaigrette or ponzu sauce is a good option.
  • Add some protein. This will make your salad more filling and satisfying. Some good choices include grilled chicken, tofu, or shrimp.
  • Top with a sprinkle of sesame seeds and green onions. This will add a nice finishing touch to your salad.

Conclusion:

Soba salad is a delicious and healthy dish that is perfect for lunch or dinner. It is packed with vegetables, protein, and healthy fats. With a variety of toppings to choose from, you can customize your salad to your own liking. It's also high in fiber and nutrients, making it an excellent choice for a healthy meal.

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