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This quick Cold Soba Noodle Salad is the fast main or side dish you have been waiting for! Packed with flavor and lots of colorful, crunchy veggies, it comes together in under 25 minutes. It’s even better the next day, so consider this a meal prep dream dish.
At its base, this cold noodle salad is a simple, uber-fast meal or side dish. But the hidden beauty of this recipe is that you can add whatever you want to it to suit your needs.
This is the ultimate “use what you have to clean out your crisper drawer” kind of recipe, and that’s a beautiful (and delicious) thing.
Add your favorite protein to this noodle salad bowl (I love it with crispy air fryer tofu), and like *magic*, it becomes a full meal.
It’s also incredible served with a side of air fryer egg rolls and your favorite dipping sauce.
Pro Tips/Recipe Notes
- Since this dish is served cold, consider meal prepping it up to 2-3 days ahead. You can add the sauce before storing it in the fridge, or add it to individual portions when serving.
- When I’m feeling saucy and a little bit extra (which is at least 50% of the time), I like to stir in 2-3 tbsp of creamy peanut butter into the sauce/dressing.
- The noodles can dry out after a few days in the fridge, even in an air-tight container. A splash of rice vinegar perks them right back up!
Cold Soba Noodle Salad
Ingredients
- 9 oz soba noodles
- 1/2 cup celery {sliced}
- 1 cup cabbage {shredded}
- 1 cup cucumber {chopped or julienned}
- 1 cup carrot {shredded or julienned}
- 4 green onions {sliced, both green and white parts}
- 1/4 cup radishes {thinly sliced}
- 1/4 cup cilantro {chopped}
Instructions
- Cook noodles according to directions on the package (most will recommend cooking in boiling water from 5-8 minutes. It depends on the brand).9 oz soba noodles
- While the noodles are cooking, prep the vegetables.1/2 cup celery, 1 cup cabbage, 1 cup cucumber, 1 cup carrot, 4 green onions, 1/4 cup cilantro, 1/4 cup radishes
- Combine soy sauce, honey, olive oil, lime juice, rice vinegar, sesame oil, and minced garlic in a large bowl.3 tbsp soy sauce, 1 tsp honey, 2 tbsp olive oil, 1 tbsp lime juice, 1.5 tbsp rice vinegar, 1.5 tsp sesame oil, 1 clove garlic
- Pour the cooked noodles in a strainer in the sink, and rinse instantly with cold water until the noodles have cooled.
- Add noodles to the sauce in the bowl, add the vegetables, and gently toss to coat.
- Top with sesame seeds and cooked proteins if desired.1/2 tsp sesame seeds
Notes
- Store for up to 4 days in the fridge in an air-tight container.
- The noodles can dry out after a few days. A splash of rice vinegar perks them right back up!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The Cold Soba Noodle Salad is a great easy, fast and flavorful dish! We served this alongside a fish stir fry that was a bit spicy and the Cold Soba Noodle Salad was a nice compliment.
What a fabulous recipe! Will make this many times again!
Ohhhh I love the idea of serving it WITH something spicy. I usually cover mine with chili sauce, but using it as a compliment would be great too! 🙂
I was intrigued by this recipe. I’ve never cooked with Soba noodles but with the promise of a quick and tasty meal, I decided to give it a shot. It was super easy to throw together and was very flavorful even with so few ingredients. This recipe will be added into the weeknight rotation. Thanks!
Amazing Asian noodles!
Tried this last night – it is super easy! I added more veggies – some carrots, cabbage, and red bell peppers. Packed some for my lunch today, I like it cold.
Love that you call it “hot cock”! That’s what we call sriracha! This looks yummy and super easy, I’ll have to try it. Thx! -Heather
Love this recipe! I will be trying it soon. thank you so much for sharing. And quick recipes that also taste great and are a little different are a huge plus for me. Thank you!
~Erin
YUM! YUM!! It’s always nice to have a Go To tried and true standby! I’m going to share this with Amber – it’s right up her alley!
Yum! I wonder if you could serve it hot too? I love hot foods but a nice cold salad is always good in the summer months 🙂
It can be served either way! Troy prefers it hot, and I like it cold.
Our favorite sushi restaurant serves a small portion of a variation of this as an amuse-bouche. The only difference is they replace the chili sauce for wasabi. Thanks for the recipe!
hmmmm…I have a tube of wasabi. I should try it out!