Pin There's something about the smell of soba noodles cooling under running water that makes me think of a small restaurant in Tokyo where I once sat at the counter, watching the chef move with such ease. I came home wanting to recreate that feeling, but without the formal setting—just a bowl I could make on a lazy afternoon, something that tasted refreshing and alive. That experiment became this salad, and now it's become my go-to when I want something that feels both simple and special.
I made this for friends on an unexpectedly warm evening last spring, and I remember being surprised by how everyone's eyes lit up when they tasted it—one friend went back for seconds and asked if she could take the recipe home. There's something about a cold noodle salad that just works when you've got good company and no appetite for anything heavy.
Ingredients
- Soba noodles (250 g): Look for buckwheat noodles that cook quickly and have a slightly nutty flavor; rinse them thoroughly to keep them from clumping.
- Carrot (1 medium, julienned): The sweetness balances the umami in the dressing beautifully.
- Cucumber (1 small): Keeps the salad light and crisp; thin slices are your friend here.
- Red bell pepper (1): Adds color and a subtle crunch that contrasts with the tender noodles.
- Spring onions (2): Their sharpness cuts through the richness of the peanut dressing perfectly.
- Red cabbage (1 cup, shredded): Stays crunchy longer than other vegetables and brings an earthy note.
- Smooth peanut butter (3 tbsp): The soul of the dressing; use a good quality one without added sugar if you can.
- Soy sauce (2 tbsp): Brings umami depth; tamari works if you need gluten-free.
- Rice vinegar (1 tbsp): Adds brightness without overpowering.
- Toasted sesame oil (1 tbsp): This is non-negotiable—the aroma is half the appeal.
- Maple syrup or honey (1 tbsp): Rounds out the flavors with just enough sweetness.
- Fresh ginger (1 tsp, grated): Use a microplane and you'll taste the difference; it wakes everything up.
- Garlic (1 small clove, minced): Keep it minimal unless you're a garlic lover like me.
- Sesame seeds (2 tbsp, toasted): Sprinkle them on at the end for nutty crunch.
- Fresh cilantro (2 tbsp, chopped): Bright and herbaceous, though basil works in a pinch.
- Red chili (1 small, optional): For those moments when you want a gentle heat.
- Lime wedges: The final squeeze that makes it all sing.
Instructions
- Boil the soba noodles:
- Cook them according to package directions (usually 5–7 minutes), then drain and rinse under cold water until they feel cool to the touch. This stops the cooking and rinses away excess starch so they won't clump together.
- Whisk the dressing:
- In a large bowl, combine the peanut butter, soy sauce, rice vinegar, sesame oil, maple syrup, ginger, and garlic. Whisk until everything is incorporated, then add water one tablespoon at a time until you have a dressing that's smooth but still pourable—you want it to coat the noodles, not drown them.
- Combine everything:
- Add the cooled noodles and all your vegetables to the dressing bowl and toss gently but thoroughly, making sure each strand gets kissed with that creamy sauce. Take your time here; it's worth doing it right.
- Plate and finish:
- Divide the salad among bowls, scatter sesame seeds and cilantro over the top, add chili slices if you like, and serve with lime wedges on the side so everyone can adjust the brightness to their taste.
Pin I once made this salad for my partner when they were feeling under the weather, and they said it was the first thing all day that made them feel human again. It's not fancy, but there's something restorative about it.
Make It Your Own
This salad is forgiving and flexible, which is part of why I love it. Use tahini instead of peanut butter if you want a lighter, more sesame-forward version, or add grilled tofu, shredded chicken, or edamame if you want to make it more substantial. I've made it with different vegetables depending on the season and what I had on hand, and it's always been good.
Storage and Make-Ahead Tips
This salad actually tastes better after a few hours in the fridge once the flavors have mingled. It will keep for up to 2 days, though the vegetables will gradually soften and the noodles will absorb more dressing. If it feels a bit dry when you reheat it, just add a squeeze of lime juice and a splash of water to loosen it up, then toss gently.
Dietary Swaps and Variations
I've made versions of this for friends with different dietary needs, and it adapts beautifully. For a nut-free version, use only tahini in the dressing and you won't miss the peanut butter one bit. For gluten-free, choose 100% buckwheat soba noodles and swap regular soy sauce for tamari. The salad is naturally vegan, and even the maple syrup can be swapped for honey if that matters to you.
- Edamame, grilled tofu, or shredded cooked chicken all make excellent protein additions without changing the character of the dish.
- Try adding a tablespoon of lime juice to the dressing if you want extra brightness and acidity.
- Slice the vegetables thinner if you're serving this to someone who prefers a more delicate bite.
Pin This is the kind of dish that reminds me why I love cooking—it's simple enough to make on a busy Tuesday, but thoughtful enough to feel like a small gift to yourself.
Recipe Q&A
- → What type of noodles work best?
Buckwheat soba noodles are ideal for their nutty flavor and texture. Ensure to rinse them under cold water after cooking to remove excess starch and prevent clumping.
- → Can the dressing be nut-free?
Yes, substituting peanut butter with tahini creates a creamy, nut-free dressing while maintaining rich sesame flavor.
- → How should I store leftovers?
Keep the salad refrigerated in an airtight container for up to 2 days. Refresh with a squeeze of lime or extra dressing before serving.
- → Are there gluten-free options?
Use 100% buckwheat soba noodles and replace soy sauce with tamari to make the salad gluten-free.
- → What garnishes enhance this salad?
Toasted sesame seeds and chopped fresh cilantro add crunch and brightness. Optional sliced red chili offers a spicy kick.