*Note: If you prefer, try this with 3 cups of your favorite very thinly sliced seasonal vegetable of choice, such as yellow summer squash or zucchini.
**Note: To save time, use a bottle of all-natural Thai peanut sauce instead.
- 1/3 Cup plus 2 tablespoons creamy no-added-sugar dark roasted peanut butter, preferably organic
- 3/4 Cups unsweetened freshly brewed green tea or low-sodium vegetable broth, chilled
- 3 Tablespoons soy sauce
- 1/4 Cup brown-rice vinegar
- 1/2 Teaspoon red chile pepper flakes or Sriracha, to taste
- 1 Tablespoon agave nectar or honey
- 2 Teaspoons unrefined sesame oil
- 1 Tablespoon grated ginger
- 12 Ounces dry buckwheat, spelt, or kamut soba noodles
- 2 large red bell peppers, sliced very thinly into long strips*
- 1 Kirby cucumber, sliced thinly into coins, or 1 cup thinly sliced English cucumber
- 2 scallions, green and white parts, sliced very thinly on a bias
- 2 Teaspoons roasted or pan-toasted black or white sesame seeds
- 2 Tablespoons roughly chopped cilantro
Combine the peanut butter, tea, soy sauce, vinegar, red chile pepper flakes, honey, sesame oil, and ginger in a small saucepan and stir to combine. Cook over medium heat while whisking until the sauce is smooth, slightly thickened, and bubbling, about 5 minutes. Transfer the sauce to a large bowl and set aside.**
Bring a large pot of water to a boil. Add the noodles and bell peppers. Cook until al dente, about 4 minutes, or according to the noodle package directions. Drain, rinse with cold water until cool, and drain well. Add the noodles and bell peppers to the sauce in the large bowl along with the cucumber and scallions and toss to combine.
Transfer to a serving bowl, if desired. Top with the sesame seeds and cilantro and serve at room temperature or chilled.
Calories Per Serving556
Folate equivalent (total)129µg32%
Sesame Noodle Salad Recipe: What to Cook in Quarantine
Sesame noodles are an adaptable recipe for quarantine.
More salad than noodle, this light, fresh dish is ideal as the weather begins to get warmer but a comforting serving of carbs still has appeal.
TOTAL TIME: 25 minutes
1 medium shallot, thinly sliced lengthwise
¼ cup rice vinegar or any white vinegar
7-8 ounces dried soba noodles or other dried long noodles, such as fettuccine or spaghetti
1½ tablespoons sesame oil
1½ tablespoons soy sauce
1½ tablespoons neutral oil such as grapeseed
3 tablespoons tahini, peanut butter or other nut butter
2 tablespoons water
2 tablespoons lime juice, plus more to taste
1 teaspoon fish sauce (optional)
1 medium carrot, grated or julienned
4 cups thinly sliced cabbage or other hearty green, such as kale
3 radishes, thinly sliced
Toasted sesame seeds, for serving
Sambal oelek (chile garlic sauce), for serving (optional)
If you have no tahini on hand, any seed or nut butter will bring a similar depth to the dish. The vegetables are equally open to interpretation. Throw in lettuce or kale on their last legs, if you like. Most any leftover protein, from roast chicken to baked tofu, would make an excellent addition. Consider doubling the recipe: This salad tastes even better the second day.
1. In a large bowl, combine shallots and vinegar. Let sit until shallots soften and mellow, 20 minutes. Meanwhile cook the noodles: Bring a large pot of water to a boil over high heat. Add dried noodles and cook according to package instructions. Drain noodles and run under cold water to halt cooking. Set aside.
2. Add sesame oil, soy sauce, grapeseed oil, tahini, water, 1 tablespoon lime juice and fish sauce, if using, to large bowl with shallots and mix to combine. Add noodles and toss to combine. Add carrots, cabbage and radishes. Season with remaining lime juice and salt to taste. Toss again to combine.
3. Top with sliced scallions, sesame seeds and serve with sambal oelek, if using.
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We really liked this. Yet another vegan hit in our house! But definitely will try with poached shredded chicken and maybe some chiles for heat.
Loved this recipe. Stir fried Chinese mustard greens instead of the cucumber and fresh red peppers in place of radishes. A very satisfying lunch.
Made this salad for a BBQ and it was a hit. I used whole wheat linguine instead of soba because they didn't have any at the store, and it was perfect.
Very straightforward to make, healthy and delicious. I julienned everything by hand wish I had the right tools to do that. Probably won't make again until I can get a mandolin slicer.
This is good! I make this every summer with fresh Armenian cucumbers from my garden. I've prepared this for office parties and it is always a hit.
This is a super simple and unpretentious noodle dish that is very delicious and satisfying, especially in hot weather. I made it with mint, cucumbers, and red pepper.
Very easy to make but there are many better noodle salad recipes on this site
I didn't have all the ingredients this time around, but I added some fried tofu and a bit of soy sauce with sugar and it turned out quite tasty. Nice and simple, and especially good during the summer since it's a cool, relatively light dish.
To the Cook from Virginia who complained about the lack of salt in the recipe, you probably didn't use SEASONED rice vinegar. There's a big difference! SEASONED rice vinegar has about 500 mg of sodium per tbs, along with some sugar.
To make my work easy and have a nice presentation, I shredded the carrot, cucumber and radish in the food processor. It looked lovely. The only trouble was the noodles taste. I don't know if that was the specific noodles type I bought or not but they had some unpleasant texture. I may try it next time with a different type of soba.
This is wonderful. a recipe that can stand on its own or be a springboard for one's own tastes. We have changed the recipe by adding and subtracting ingredients. Subtracting vegetables and/or adding chicken or tofu has made this extremely versatile and its just great, every time. It's easy and it can be made ahead of time for dinner or entertaining.
I would recommend replacing the soy with braggs amino acids and adding some tofu for a balanced meal
This was bland, a fault I attribute to inadequate instructions about salt. I added salt at the end, but by then it was too late to really do much good. The salt should have been incorporated into the rice vinegar. It would have been nice to have a clue as to how much, but the Gourmet and Bon Appetit editorial staff seems to be reluctant to give even a hint on salt measurements these days.
Quick, easy and tasty. My husband likes it more than I do (he's Asian) but it's a cinch to make for him. Refreshing in the summer.
This is so fresh, easy and healthy! It receives rave reviews every time I serve it. Makes a great side accompaniment for asian-marinated grilled tuna, salmon, or chicken. I also make this salad the main course by mixing the flaked salmon or shredded chicken directly with the noodles. I also throw in beansprouts, snow peas, red pepper flakes, etc. to jazz it up.
Haven't made this one, but LOVE my recipe which omits cukes and adds snow peas, garlic, ginger, soy sauce, honey and red pepper flakes. Try it!
Very tasty and extremely easy. Make sure to get the vegetables as dry as possible before mixing.
Very tasty and even kept well enough for leftovers the next day.
Nice! Maybe I'll use a touch of hot sesame oil next time to give the salad more punch. Used the Benriner (plastic Japanese mandoline slicer - very nifty) to shred the vegetables into long, skinny strips to match the noodles.
yum, I had never had soba noodles, but in a shopping frenzy at the asian supermarket I impulsively bought a bunch of noodles and then had to find recipes to use them in. and this recipe is a winner! I'll make it often.
I have made this many times and it is wonderful!
This is really nice and light, but it makes a lot. I think I would reduce the amount of vegetables a little. The sauce is a great match for the Soba noodles (which I love and am always looking for new ways to prepare them).
This is a nice summer pasta salad, a hit at my daughter's birthday party when I made it for the adults. A nice luncheon menu item.
Sesame Soba Noodle Salad
This delicious recipe has been generously shared by one of our great cooks, Adelenne. She's always coming up with great recipes which she either invents herself or adapts from various cookbooks to make her own.
Adelenne has always got a tasty recipe or two to share with us.
Here, we have Adelenne's recipe for her Sesame Soba Noodle Salad which has wonderful ingredients! The dish can be served chilled as a side or a main, and makes for a wonderful chilled salad. It's incredibly quick to put together and can be made ahead of time. Adelenne enjoys this in a lunchbox and says it's so addictive she always makes extra for the following day!
Prep Time: 10 minutes
Cook Time: 5 minutes
Yield: 1 - 2 portions
1 portion soba noodles. You can find these in the Asian / Japanese section of the supermarket
1/2 cup grated carrots
6-7 sugar snap peas, sliced thickly
1/4 cup chopped spring onions / scallions
1/4 cup chopped coriander / cilantro
*** Please note, if Gluten Free Noodles are important for your diet, please check the packaging as some manufacturers also add wheat in the noodles. Look for Buckwheat Flour on the packaging.
1/2 tsp sesame oil
1 tsp sesame seeds
1 tsp light soy sauce
1/2 tsp honey (for the sweetness)
1/2 tsp Chinese rice wine (optional)
1 Tablespoon hot water.
A pinch of chili seeds (optional)
1. In a cup, mix together all the dressing ingredients well and allow to cool. Taste the dressing to see if you need more salt in the way of soy sauce, or more sweetness by adding more honey. Adjust to your own taste.
2. Cook the soba noodles in boiling water for 4-5 mins. Drain and run over cold water. Drain well and put into a large bowl.
3. Add carrots, sugar snap peas, spring onions and cilantro. Add the dressing and toss everything well and serve.
TIP: It is easier to use your fingers to toss the noodles with the other ingredients to ensure you don't break the noodles.
Achieve Noodle Nirvana with These Easy Sesame Soba Noodles
If someone tells you they don't like noodles, run. That person is a liar. Noodles are happiness incarnate, and these summer-ready chilled sesame soba noodles are no exception. Slathered in an Asian-inspired spicy soy and sesame sauce, they deliver depth of flavor, a fresh vegetable crunch, and something approximating noodle nirvana. Without any of that sweat-inducing heat you avoid at all costs from May to August. In this not-really-a-recipe, you can eyeball most of the ingredients and it'll always turn out delicious. See for yourself below, and then read on to make them at home:
Treat your soba noodles as you would any pasta. Cook the noodles in a pot of salted, boiling water until tender, about five minutes. This is where you're completely sanctioned to taste-test as many noodles as you want. You do you.
Strain noodles and transfer to medium-large bowl. Drizzle in about one tablespoon of sesame oil until you notice that the noodles give off an oily sheen from being well-coated. Pop that bowl in the refrigerator and forget about it until the noodles have chilled out. Chill out, noodles.
While those soba noodles are chilling, combine about 1 tablespoon of ginger and 1 tablespoon of garlic in a small to medium-sized bowl. Add Indonesian hot sauce sambal oelek to that (about 1½ tablespoons) along with around two tablespoons soy sauce, two tablespoons mirin, two tablespoons lime juice, two tablespoons sesame oil, one tablespoon sesame seeds, and the crunchy white-green bottoms of two or three scallions (save the green parts for the next step). Whisk to combine.
This is where the magic happens (and no it's not a "billiards" room on Cribs). Remove the chilled soba noodles from the refrigerator and add half of the freshly whisked sauce and toss. Add the other half, along with the green-only tops of two to three scallions. Make sure the noodles are generously coated in the spicy-sweet-salty-nutty dressing, and serve with sesame seeds and a sprinkle of whatever remaining scallion slices you have left. Making this for dinner instead of an envy-earning work lunch? We recommend a side of sake.
Sesame Soba Noodle Salad
I love Soba Noodle Salads. I enjoy the crunch of the fresh Vegetables juxtaposed against the slight chew of the Soba Noodles all tossed in a bright, flavorful and delicious dressing. This is a great Noodle dish for any hot summer day because it can be served cold or at room temperature.
1 Yellow Bell Pepper cut into thin slices
2 cups Red Cabbage thinly sliced
2 Green Onions sliced thin lengthwise
1 tsp of White Sesame Seeds
1 tsp of Black Sesame Seeds
3 Tbsp Toasted Sesame Oil
1 tsp of Vegan Honey or other sweetener
1 clove of Garlic crushed or finely minced
1 1/2 tsp of Ginger finely minced
1 tsp of White Sesame Seeds
1 tsp of Black Sesame Seeds
1. Cut all the Vegetables and add them to a large bowl.
2. Cook the Soba Noodles according to the package directions. Rinse in cold water and dry as much as possible. If necessary you can briefly place them on a clean kitchen towel.
3. Add the cooked Noodles to the bowl and toss well with the Veggies.
4. Whisk together all the ingredients for the dressing and pour over the Veggies and Noodles. Add in the Sesame Seeds and gently toss before serving.
Tip: A really simple way to Julienne the vegetables is with a Julienne peeler which works similarly to a standard vegetable peeler.
Watch How To Make Soba Noodle Salad 蕎麦サラダの作り方
Refreshing and spicy soba noodle salad recipe. Nutty soba noodles are tossed in a honey soy dressing and garnished with green onion and cilantro. Perfect for summer lunch.
What are Soba Noodles?
Soba noodles are a type of Japanese noodles made of buckwheat. Low in fat, soba noodles are a great source of amino acids and fiber. The noodles are often served cold such as Zaru Soba, room temperature or in hot soup such as Soba Noodle Soup. In Japan, we have different kinds of soba noodles depending on the percentage of buckwheat used in making the noodles.
Ju-wari Soba (十割そば) is made of 100% buckwheat flour, hence it’s gluten-free. It has dry and rough texture so the noodles are easily broken compared to Hachi-wari Soba. Ju-wari soba has strong buckwheat aroma and flavor, and it is hard to make because of its dry and crumbly texture.
Hachi-wari Soba (八割そば) is made from 80% buckwheat flour and 20% wheat flour. Hachi-wari means 80% in Japanese. The noodle is much smoother with an al dente texture. Unlike Ju-wari Soba, it’s easy to swallow and chew. However, the buckwheat aroma is less than Ju-wari.
It’s hard to say which soba is tastier, it really is up to personal preferences.
Soba Noodle Salad
This recipe was originally published in May 2013 and it’s been one of the most popular recipes on Just One Cookbook. This dish was inspired by my friend Tuyen’s Asian style spaghetti salad. Whenever she serves her spaghetti salad at parties, and it’s always a huge hit among our friends. I adapted her recipe by using less oil and substituted spaghetti noodles with soba noodles.
This Soba Noodle Salad recipe is the perfect blank slate for customization. If you like it spicy, a dd more crushed chili pepper. You can also add thin strips of cucumbers and carrots to make the salad into a main dish instead of a side dish. For extra protein and substance, a hard-boiled egg or leftover grilled tofu makes a great addition too.
A Few Tips for Soba Noodle Salad
Soba noodles cook much faster than spaghetti noodles so this noodle salad can be completed in a very short time. It’s important to drain the noodles well and run it under cold water. This helps to remove any starch from the noodles. You can prepare the dressing ahead of time but I don’t recommend tossing everything together until you are ready to serve, or else soba noodles will absorb the dressing and become soggy.
If you or your children don’t eat spicy food at all, you can omit the crushed red peppers. Mr. JOC who loves spicy food says he doesn’t taste the spice (what!?), so please adjust the spice level to your liking.
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
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Sesame Soba Noodle Salad
I was looking for backpacking recipes in preparation for a trip to Baxter State Park last fall and found this at “Dirty Gourmet”. Here’s the original: www.dirtygourmet.com/sesame-soba-noodle-salad
1 package soba noodles (3 or 4 bundles)
4 c water
2 T olive oil
1/2 cup sesame seeds (original recipe called for black but white will work too)
1 T roasted sunflower seeds (if you only have raw toast them a bit too)
1 T soy sauce
1 T rice vinegar
2 t honey
2 t toasted sesame oil
2 t Sriracha
1 block tofu, pressed and cubed
1 bunch asparagus, snapped into 1 inch pieces
1 bundle scallions, sliced thinly (reserve a little for garnish)
Start pasta water to boil.
Toast sesame seeds over medium low heat for a few minutes, tossing frequently and paying close attention to them, they burn easily. Grind sesame seeds and sunflower seeds together in the mortar and pestle until the mixture resembles sand. Unless you have a very large mortar you’ll have to do this in small batches. Add rice vinegar, soy sauce, sesame oil, honey, and Sriracha, and blend into paste.
Heat up the olive oil in a skillet over medium high heat then saute tofu cubes, until brown and crispy on the edges. Remove, set aside lower the heat a bit, add the sliced scallions to the hot oil and saute for a few minutes. Add asparagus and saute until just crisp tender.
Meanwhile add soba noodles to boiling water, and cook until al dente, according to package directions. Strain, reserving about 1/3 cup of the cooking water. Mix this water into the sesame seed paste, add to the noodles and toss gently to mix well. Plate and top each serving with the vegetables, then tofu and the reserved fresh green onions.
- Boil soba noodles according to package’s direction, drain and rinse.
- In a large bowl, combine vegetables and soba noodles in a bowl.
- To make dressing, combine soy sauce, rice wine vinegar, sugar, sesame oil, minced ginger, and garlic.
- Add dressing* and mix well.
- To serve, add salad to bowl and top with Genova Tuna. Garnish with black sesame seeds.
Sesame Soba Noodle Salad
I have been eating this salad cold and loving the crunch of the carrots and snap peas, the texture of the edamame and the mélange of flavors….I imagine I’ll switch up the veggies in the cooler months and eat this soba noodle + veggie salad as warm sesame noodles + veggies.
Equally delicious served warm or cold.
All the nourishment you need in one bowl.