Cold Soba Noodle Salad
on Jun 03, 2022, Updated Aug 15, 2024
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This cold soba noodle salad recipe with sesame dressing is very easy to make and can be served hot or cold for a light and delicious main dish or side.
Bonus: You can have these noodles on this table in less than 15 minutes! The recipe can be kept simple, made with just 8 ingredients, or work as a versatile dish for additions like tofu, stir fried or fresh veggies.
Soba noodles are a thin Japanese noodle made from buckwheat flour, though they sometimes have whole wheat added to them. They have a nutty flavor and soft texture when cooked. They cook very quickly and can be served chilled, hot or in soups.
This noodle salad is amazing for a light meal or simple side dish that can be enjoyed hot or cold.
For a variation on this recipe, you can try this Vegan Cold Buckwheat Noodles with Miso Sauce. The sauce is more miso-based than sesame and it has edamame, carrot and bean sprouts.
This Vietnamese Rice Noodle Salad with Tangy Dressing and Cold Asian Noodle Salad with Peanut Dressing are really good for a cold salad as well.
Ingredients
- Soba Noodles: Soba noodles (soba buckwheat noodles/buckwheat noodles) vary from brand to brand, so you may have to experiment a little until you find the one you like. I love the Hakubaku brand soba noodles but there are plenty of other good ones. They’re available in Asian markets, online or in well-stocked grocery stores.
- Sesame Oil: This is what makes these “sesame soba noodles” so don’t substitute it for a different oil. Toasted sesame oil is best for flavouring the sauce but if you can’t find it, you can use regular sesame oil.
- Tamari or Soy Sauce: For gluten-free, use tamari, other wise regular or low-sodium soy sauce works. You could also use coconut aminos for a soy-free recipe.
- Maple Syrup: Lightly sweetens and balances the sauce. Agave syrup would also work here.
- Miso Paste: Use white or yellow miso paste. Dark miso paste is also ok if that’s all you have, it will just have a slightly stronger flavour.
- Rice Vinegar: You can use seasoned or unseasoned rice vinegar.
- Garlic: Fresh garlic is best here.
- Green Onions: Also called scallions or spring onions. You’ll need about one standard-sized bunch you’d get at the store.
- Toppings: Optional toppings include sesame seeds and thinly sliced nori.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Variations
There are so many different ways you can go with this dish. From a light and simple cold salad to a stir fry with tofu, there are so many options for customizing!
- Cold Salad with Veggies: For a cold salad with more fresh veggies, try grated carrot, shredded cabbage and thinly sliced bell pepper. Simply mix everything up in a large bowl or serve with the fresh veggies on top.
- Soba Noodle Stir Fry: To add stir fried vegetables to this recipe, follow the stir fry portion of this teriyaki chickpea recipe, then add the noodles and sauce once the veggies are ready.
- For Spicy Soba Noodles: Add 1 tsp red chili flakes, chili garlic pasta, chili pasta or sriracha to the sauce.
- For Creamy Sesame Noodles: Add 1-2 tbsp tahini or peanut butter to the sauce.
- Adding Protein: Mix in edamame or another protein of choice or serve with this baked tofu or pan-fried tofu on top.
- Alternative Sauces: You could also mix the cooked soba noodles with this spicy miso sauce, peanut sauce or teriyaki sauce.
Step-by-Step Instructions
Step 1: Start bring a large pot of water to a boil on the stovetop. While you’re waiting, mix up the sesame garlic sauce in any bowl or container until smooth and fully combined.
It may take a minute or two to fully incorporate the oil into the other ingredients, so just keep whisking until it does! Before you mix it with the noodles, give it another quick stir.
Quick Tip: Make sure you measure the sauce ingredients accurately for the perfect balance of flavours.
Step 2: Once the pot of water is fully boiling, add the noodles and cook for 3-4 minutes or according to the package instructions.
Once they’re cooked, drain and rinse well under cold water to remove excess starch and prevent clumping.
Step 3: When the noodles and sauce are ready, heat 2 tsp oil in large skillet or wok over medium-high heat. Add the green onions and stir fry for 1-2 minutes.
Quick Tip: If you’re adding other veggies such as carrot, cabbage, bell pepper or bok choy, add those now as well.
Step 4: Mix everything up.
For cold soba noodles: Add the cold noodles, sauce and stir fried green onions to a mixing bowl and toss to coat. You can also just mix in the pan then chill in the fridge if you won’t be serving right away.
For hot noodles: Add the noodles and sauce to the green onions in the pan, toss to coat and cook 1-2 minutes to heat through.
The noodles are delicious served right away but are actually even better after sitting so the flavours really have time to meld together!
Serve your noodles hot, at room temperature or chilled topped with toasted sesame seeds, nori and the remaining green onions.
Soba Noodle Cooking Tips
- Cook soba noodles in unsalted water (unlike regular pasta).
- Use a large pot. Soba noodles need room to cook so don’t crowd the pot. Give them a stir once you add them to the boiling water.
- Soba noodles cook very quickly in just 3-5 minutes, so watch closely and be careful not to overcook them. They should be cooked al dente.
- Rinse in cold water. Rinse the cooked noodles well under cold water to stop the cooking process and remove excess starch, which prevents them from sticking. Toss them around to ensure all the noodles get rinsed off.
Recipe FAQs
Soba noodles are made from buckwheat so many varieties are gluten-free, though some also contain wheat flour, so make sure you look for gluten-free soba noodles.
As for the soba noodle recipe, the only thing to change to make it gluten-free is to use gluten-free tamari instead of soy sauce.
Yes. You can use coconut aminos instead of tamari or soy sauce.
No. Of course it won’t be a soba noodle salad but other noodles that work well in this recipe are rice noodles, Chinese lo mein noodles or any wheat noodle like spaghetti or linguini.
This recipe can be made in advance and stores well in the fridge for 4 days in an airtight container.
The sauce can be made a day or two ahead to save time. They can be reheated in the microwave or skillet or eaten cold.
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
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Cold Soba Noodle Salad
Ingredients
- 8 ounces soba noodles, 226 g
- 3 tbsp tamari or soy sauce, 44 mL
- 3 tbsp sesame oil, 45 g
- 1 tbsp maple syrup, 20 g
- 1 tbsp light miso paste, 23 g
- 1 tbsp rice wine vinegar, 15 mL
- 3 clove garlic, grated
- 1 bunch green onions, thinly sliced, diagonally
- toasted sesame seeds, for garnish
- toasted nori, thinly sliced, for garnish, optional
Instructions
- Start boiling a large pot of water for the noodles then, in a medium bowl, whisk together the tamari, sesame oil, maple syrup, miso, vinegar and garlic until smooth and combined. Set aside.
- Cook the soba noodles according to the package instructions or once the water is fully boiling, cook noodles for about 3-4 mins, until just tender. When the noodles are done, using a strainer, rinse well under cool running water, tossing them to remove excess starch.
- In a large non-stick skillet, heat 2 tsp oil over medium-high heat. When the pan is hot, add most of the green onions, reserving some for topping. Cook for 1 min, stirring often, until tender.
- For a cold salad, Add the sauce and noodles to the pan with the green onions or add the green onions, sauce and noodles to a large mixing bowl and toss to coat the noodles in the sauce. For hot noodles, Add the sauce and noodles to the pan with the green onions, toss and cook for 1-2 minutes to heat through.
- Divide noodles between bowls. Top with toasted sesame seeds, remaining green onions, and nori, if using. Can be served warm, at room temperature or chilled.
Really great flavor and super quick to put together!
Thank you, Cynthia!
Great recipe and easy. I used some tofu, avocado, grated carrot and grated cabbage in it. I put some broccoli sprouts on top. I will definitely make again
Sounds great! So glad you enjoyed it.
Really like this recipe. Quick, easy and so tasty. I just ate it hot for lunch with some braised tofu and can’t wait to try it cold. I may also cut of some greens to throw with it or finely chop some Nori to put on top.
This was so easy & tasty! I added 2 tbsp natural peanut butter to the sauce. Tossed shelled edamame in with the noodles, and topped with some leftover marinated tempeh. Can’t wait to eat it for lunch tomorrow!