Soba Noodle Salad
Prep time
Cook time
Total time
A delicious summer salad that's healthy and filling. Perfect for that lunch box or dinner the next day!
Recipe type: Salad
Serves: 3 - 4 servings
  • 5 oz (140 g) soba noodles – cooked and drained
  • 1 carrot – cut thinly or grate into long strips
  • 1 Japanese cucumber – sliced thinly or grate into long strips
  • 1 cup frozen green peas – blanch in hot water
  • 1 stalk spring onion – slice thinly (I ran out of it)
  • 2 stalks coriander – chop finely
  • Dressing:
  • 3 tsp miso paste
  • 2 tbsp soy sauce
  • 1 ½ tbsp white rice vinegar
  • 1 tbsp honey
  • 1 tsp sugar
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds (I’m using white)
  • Few dashes of Sriracha / chilli sauce (to your taste)
  • 2 tbsp extra virgin olive oil / canola oil
  • Garnish:
  • Nori Strips (Seaweed strips)
  1. Cook the noodles according to the package instructions. Mine took about 4 mins. Drain, rinse under cold water and set aside to cool.
  2. Prepare all your ingredients and set aside.
  3. Prepare the dressing by adding all ingredients in a small bowl and whisk everything together until emulsified or slightly thickened. Give it a taste and adjust seasoning if necessary.
  4. Put the soba noodles in a big bowl and add in all the ingredients.
  5. Pour the dressing all over and give it a good toss. The noodles should be well coated with the dressing.
  6. Garnish with nori strips (seaweed) and more sesame seeds before serving.
  7. The salad may be served immediately or chilled. Simply cover and let it hang out in the fridge for 30 mins or until meal time.
Recipe by Bear Naked Food at