cold soba noodle salad

This light and delicate soba noodle salad is perfect for a hot day. We toss it with thin strips of mango, cucumber, and carrot, fresh mint and cilantro, and a sweet lime dressing.

Why I love it:

This cold soba noodle salad is so delicious in the heat of the summer.

Nutty buckwheat noodles, an impossibly light and flavorful dressing, and so much delicate crunch. We julienne the cucumber, carrot, and mango for even strands of crunch and pops of color.

Then we add a big handful of fresh mint and cilantro, which goes so well with the lime, sweet mango, and hot serranos. For more crunch, add in chopped salted peanuts or use underripe mango!

Finally, I finish it with just a drizzle of toasted sesame oil. It adds depth and complexity without overpowering the delicacy. 

This salad is just so flexible. Serve it with crispy grilled chicken thighs, toss in tiny cubes of fried tofu, or double the veggies for extra crunch and more “salad” vibes. You can even use udon noodles if you don’t have soba!

Just trust the dressing. It will seem so light and insignificant when you toss it in, but it coats the noodles and brings just enough flavor without being gloppy or overwhelming. You and your people will love it.

cold soba noodle salad ingredients:

how to make this soba noodle salad:

1. Make the sweet spicy lime dressing.
2. Cook and rinse the soba noodles; toss with the dressing.
3. Julienne the cucumber, carrots, and mango.
4. Combine noodles with vegetables, mango, serrano pepper, mint and cilantro.
5. Toss gently and drizzle with toasted sesame oil.
6. Enjoy!

what are soba noodles?

In case you’ve never heard of soba, they’re Japanese buckwheat noodles. They have a rich, nutty flavor and tender texture. Most soba noodles contain some flour, which gives them more structure and softens the bitterness. 

But it is possible to find soba noodles that are 100% buckwheat flour-- these have an intense flavor and are gluten-free.

Fun fact: buckwheat flour is not related to wheat at all, and it contains all 9 essential amino acids for a complete source of protein!

Soba noodles are very fragile if overcooked, so take note of the package instructions and pay attention while cooking. They go fast.

how to make this recipe for two:

This recipe can be easily halved! It does last for several days in the fridge, though, and it tastes great as leftovers when everything is chilled.

soba noodle salad tips: 

• Use a julienne peeler for the quickest results! It works great with vegetables. Use it all around the cucumber until you get to the seed core, then discard it.
• Mango: If your mango has smooth flesh and is just ripe, use the julienne peeler too! Otherwise, thinly slice it into slabs and then slice the slabs into thin matchsticks by hand.
  • Kent and Keitt mangoes are smooth-fleshed and fairly common in grocery stores. Use underripe mangoes for a tart, crunchy impact or ripe mangoes for a sweet juicy touch. I love it both ways!
• Rinse your soba noodles after cooking! The cold water will stop the cooking and remove excess starch. Then, toss them with the dressing or a bit of oil to prevent them from clumping into a massive block.

more recipes you might like:

cold spicy sesame peanut noodles

spicy miso udon soup

edamame salad

red coconut curry with tofu

how to make chili oil

chili crisp recipe

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