Never cooked soba noodles? Follow the tips in this post to make a foolproof soba noodle salad that’s loaded with veggies and great for weekday lunches!
Soba noodles come from Japan, which is where Jack and I fell in love with them. Made with buckwheat flour, they have a wonderful nutty flavor and slick, soft texture.If you’re gluten-free, be sure to seek out 100% buckwheat soba (these are awesome!). Both varieties are readily available in Asian markets or in the Asian section of regular grocery stores.
If you’ve never cooked soba before, there are a few things you should know before starting this recipe. It’s easy for a package of soba to turn into a big gummy mess, but if you follow these tips, you’ll have sure soba success!
- First, unlike regular pasta, it’s essential that you cook your soba in unsalted water.
- Make sure not to overcook them! Don’t forget to set a kitchen timer for the time listed on the package.
- When your noodles are ready, drain them in the sink and rinse them thoroughly with cold water to remove starches that cause clumping.
- Finally, toss them with a glug of oil to keep them fresh until you’re ready to eat!
With a bright sesame dressing, fresh mint, avocado, snap peas & radishes, these soba noodles are so tangy and delicious!
- ¼ cup rice vinegar
- 2 tablespoons tamari, more for serving
- ½ teaspoon toasted sesame oil
- 1 teaspoon grated ginger
- 1 garlic clove, grated
- ½ teaspoon maple syrup or honey
For the Soba Noodles
- 6 ounces soba noodles*, see note
- Sesame oil, for drizzling
- 2 avocados, sliced
- Squeezes of lemon
- 2 cups blanched snap peas
- ¼ cup edamame
- 1 watermelon radish or 2 red radishes, very thinly sliced
- 1/4 cup fresh mint leaves
- Sesame seeds
- Make the dressing: In a small bowl, combine the vinegar, tamari, sesame oil, ginger, garlic, and honey. Set aside.
- Bring an unsalted pot of water to a boil and cook the soba noodles according to package directions. Drain and rinse well in cold water. This helps to remove starches that cause clumping. Toss the noodles with the dressing and divide into 2 to 4 bowls. Squeeze fresh lemon juice onto the avocado slices and add to the bowls along with the snap peas, edamame, radish, mint, and sprinkle with sesame seeds. Drizzle with more tamari or sesame oil, if desired.