Everyday Kitchen

Japanese · Lunch

Soba Noodle Salad

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Vegan

Soba Noodle Salad is a Japanese dish. Rinse cooked soba to remove surface starch.

Prep
15 min
Cook
8 min
Total
23 min
Servings
4
Difficulty
Easy
Cuisine
Japanese
Course
Lunch

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Soba Noodle Salad.
Representative photograph of Soba Noodle Salad. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Noodles

Vegetables

Dressing

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; whisk or electric mixer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Boil · About 6 min

  1. Bring water from 300 g dried soba noodles, 2500 ml water to a boil. Add soba and cook for the package time, usually 4–6 minutes.

Cool · About 5 min

  1. Drain; rinse under cold running water and drain thoroughly. Toss with 200 g cucumber, cut into matchsticks, 150 g carrots, grated, 40 g spring onions, sliced.

Dress · About 5 min

  1. Whisk 40 ml soy sauce, 30 ml rice vinegar, 15 ml sesame oil, 15 g sugar, 10 g sesame seeds until sugar dissolves. Toss through noodles and serve immediately.

    Check: Look for this result: sugar dissolves.

Tips

  • Rinse cooked soba to remove surface starch.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use rice noodles for a different texture; check soy sauce if avoiding gluten.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Mix the dressing one day ahead and refrigerate it in a covered jar. Keep the prepared vegetables separate; combine Soba Noodle Salad close to serving so the texture stays fresh.

FAQ

What matters most when making Soba Noodle Salad?

Rinse cooked soba to remove surface starch.

What can I substitute in Soba Noodle Salad?

Use rice noodles for a different texture; check soy sauce if avoiding gluten.

Can I prepare Soba Noodle Salad ahead?

Mix the dressing one day ahead and refrigerate it in a covered jar. Keep the prepared vegetables separate; combine Soba Noodle Salad close to serving so the texture stays fresh.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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