Name: Cold Soba Noodle Salad
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: Serves 4
Ingredients: 8 oz (225g) dried soba noodles; 1 English cucumber, julienned; 1 large carrot, peeled and julienned; 1 red bell pepper, thinly sliced; 4 green onions, thinly sliced; 1/4 cup fresh cilantro leaves, roughly chopped; 2 tablespoons toasted sesame seeds; 3 tablespoons rice vinegar; 2 tablespoons soy sauce (or tamari for gluten-free option); 1 tablespoon toasted sesame oil; 1 tablespoon honey or maple syrup; 1 tablespoon freshly grated ginger

Instructions

Cook the soba noodles

Bring a large pot of water to a boil. Add the soba noodles and cook according to package instructions, usually 4-5 minutes. Do not overcook as they can become mushy.
Rinse and cool the noodles

Drain the noodles in a colander and immediately rinse under cold running water, gently rubbing them with your fingers to remove excess starch. Continue rinsing until the noodles are completely cold. Drain well and set aside.
Prepare the dressing

In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey or maple syrup, and grated ginger until well combined and the sweetener is fully dissolved.
Assemble the salad

In a large mixing bowl, combine the cooled soba noodles, cucumber, carrot, bell pepper, and half of the green onions. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Serve and garnish

Transfer the salad to serving plates or a large serving bowl. Sprinkle with the remaining green onions, fresh cilantro, and toasted sesame seeds. Serve immediately or refrigerate for up to 2 hours before serving for a more chilled dish.

Cold Soba Noodle Salad

Ingredients

Instructions

Nutritional Information