Soba Noodle Salad

Delicious cold noodle salad for a hot day. The dry noodles often come separated into 100g packets - one packet makes a scant two servings but I usually do two packets and get 2.5-3 dinner servings out of it. The sauce is scaled for two packets. This is a delicious default set of veggies but you can choose your own adventure. Thanks to Robin for this one.

• buckwheat soba noodles
• 1/4c soy sauce
• 4T rice vinegar
• 2T brown sugar/honey
• 2T toasted sesame oil
• handful of spinach/kale
• handful of sliced or shredded carrots
• sliced scallions
• sliced bell pepper
• sesame seeds

1. Cook the soba noodles for the time on the package, then immediately drain. Toss them with a bit of oil (can be more toasted sesame or something neutral) to keep from sticking. Spread them out on a baking sheet and place in the freezer to cool. Set a timer for 5min so you don't accidentally freeze them. Toss/stir them around and freeze again 1-2 more times until cool. This isn't just to rush - it gives them a nicer texture.
2. Mix the soy sauce, rice vinegar, sweetener, and toasted sesame oil to make a dressing.
3. Fix bowls of noodles and veggies, split dressing among bowls, and garnish with sesame seeds.

originally submitted by jes_p on Jul 24, 2026