Soba Noodle Salad
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This is the best Soba Noodle Salad with a sweet and tangy sesame soy vinaigrette dressing. A simple recipe that’s great for lunch or potluck. Use 100% buckwheat noodles to make it gluten-free. This is a very healthy meal for those who care about health.
- Boil water and cook buckwheat noodles according to package directions. (Bring water to boil, do not add salt and cook for 5-7 minutes.
Have a bowl of cold water ready and rinse cooked buckwheat noodles well so all the sticky stuff is gone. Drain.
Wash greens. Drain. Unless you are using baby greens, cut your greens into strips.
Make dressing: mix soy sauce, vinegar and sugar until sugar dissolves. Add sesame oil and wasabi and mix again. Add sesame seeds. If you find the sesame oil fragrance too strong, you can use 1 tsp sesame oil and 2 tsp vegetable oil instead.
When you are ready to eat, assemble the noodles and greens together in a bowl. DO NOT pour all the dressing. I use about 2 Tbs + 1 tsp dressing for 1 bundle of dry noodles. Generally, I use about 4 tsp dressing per 1 cup of cooked soba noodles. Add dressing, toss and Serve. Noodles will absorb the dressing so don’t mix too much ahead of time.