Soba Noodle Salad
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
Soba Noodle Salad made with nutty buckwheat noodles and a medley of crisp, fresh vegetables, and a rich, velvety peanut sauce takes 15 minutes to prepare.
Originating from Japan, this salad isn’t just delicious – it’s versatile, offering endless opportunities to customize with seasonal ingredients or your favorite protein.
Whether you’re looking for a light lunch, a quick dinner, or a simple dish on warm days, soba noodle salad effortlessly checks all the boxes! I like to top mine with shredded chicken, but thinly sliced beef, grilled shrimp, or baked tofu would be delicious as well.
Why You’ll Love This Recipe
- Flavorful Combination: The mix of peanut butter, soy sauce, fresh ginger, and garlic-chili sauce creates a rich, savory, and slightly spicy dressing that’s irresistible. The peanut butter adds a creamy texture and nutty flavor, while the soy sauce and ginger bring a depth of umami and zesty freshness.
- Fresh and Healthy Ingredients: The shredded carrots, cilantro, and green onions not only adds vibrant colors to the dish but also packs it with vitamins and minerals. These fresh vegetables contribute to the overall healthiness of the salad, they add a nice crunch as well.
- Ease of Preparation: The recipe is simple to prepare, which is a big plus for busy cooks. The ingredients are commonly found in supermarkets, and the assembly of the salad doesn’t require advanced cooking skills.
- Satisfying Texture: The combination of the soft soba noodles with the crunch of the vegetables and the velvety smooth dressing provides a satisfying mouthfeel.
You’ll Also Love: Combination Yakisoba
Ingredients
From crisp, colorful vegetables to protein-packed additions and creamy dressing, each component plays a vital role in creating this refreshing dish.
- Soy sauce: The ultimate umami booster, with a savory and salty depth.
- Chicken broth: Adds a rich, savory depth and helps to balance the other flavors, such as the sweetness of the peanut butter and the spiciness of the garlic-chili sauce.
- Fresh ginger: Provides warmth and a subtle spicy twist.
- Peanut butter: Creamy and slightly sweet, it adds richness and rounds out the dressing beautifully.
- Garlic-Chili sauce: Combines chili peppers, garlic, vinegar, and sugar that adds a spicy and savory depth to this dish.
- Shredded carrots: Sweet and crunchy, carrots add a bright orange hue and pair beautifully with the nutty flavor of soba.
- Green onions: A mild oniony kick that cuts through the creamy or tangy dressing, bringing balance to the dish.
- Cilantro: Compliments the other flavors with a burst of freshness and a distinctive, citrus-like aroma, and adds visual appeal to the dish, making it more appetizing.
- Shredded chicken: Whether poached, grilled, or roasted, chicken brings a mild and savory element that complements the salad without overshadowing it.
- Sesame oil: Adds a toasty, nutty aroma that pairs perfectly with the buckwheat noodles.
Check out the printable recipe card below for the complete recipe and detailed instructions.
How to make Soba Noodle Salad with Peanut Sauce
Prepare the Noodles
Cook the soba noodles as directed on the package. Soba noodles typically cook quickly, in about 3–5 minutes. Keep an eye on them to ensure they stay al dente. Drain* and set aside.
Prepare the Peanut Sauce
In a large bowl, whisk together the chicken broth, peanut butter*, soy sauce, chili-garlic paste, and ground ginger until smooth.
Stir in the shredded carrots, cilantro, and green onions.
Add the chicken and stir to combine.
Add the warm soba noodles and toss with tongs to combine. Mix everything together until the dressing coats the noodles, vegetables, and chicken evenly.
Soba noodle salad is at it’s best when served chilled or at room temperature making it very versatile.
Drizzle with toasted sesame oil, and garnish with chopped peanuts, toasted sesame seeds, chopped cilantro and serve.
You’ll Also Love: Miso Glazed Salmon served on a bed of soba noodles tossed with asparagus and edamame.
Tips
- *If allergic to peanut butter, substitute almond or any other nut butter.
- For a spicier noodle salad, use a spicy chili sauce or add sriracha.
- You can find buckwheat noodles in the Asian aisle of your local grocery store.
- If you need gluten-free, double check the package to make sure they are made with pure buckwheat flour and not a combination of buckwheat and whole wheat.
How to Store
Store your soba noodle salad in an airtight container in the refrigerator. Leftovers should stay fresh for up to 3–4 days, though they’re best within the first two to maintain peak texture.
Sometimes chilled soba noodles can feel a bit dry. Add a small splash of water, chicken broth, or sesame oil to the salad and toss thoroughly to revive the texture.
Recipe Variations
- Cucumbers: Their cool, refreshing crunch is perfect for keeping the salad light and hydrating.
- Red cabbage: A bold pop of purple with earthy and slightly peppery notes, it’s also loaded with nutrients.
- Snap peas: Sweet and crisp, these are perfect for adding texture without overpowering other ingredients.
- Edamame: Packed with protein and fiber, these young soybeans add subtle sweetness and a satisfying bite.
- Feel free to mix in seasonal vegetables like sliced radishes, bell peppers, or blanched broccoli for variety.
Why Soba Noodles?
Soba noodles, made predominantly from buckwheat, hold a unique place in both Japanese cuisine and health-conscious diets worldwide. Their earthy, nutty flavor and firm, slightly chewy texture are unlike any other noodles.
Buckwheat contains all nine essential amino acids, making it a complete protein source, especially valuable if you follow a plant-based diet. They are also packed with manganese which helps with metabolism and energy production, and B vitamins that support neurological function.
They are a great source of fiber which helps with satiety and maintaining healthy blood sugar levels – an edge over refined noodles like udon or typical white pasta.
For those watching their carb intake, soba noodles made from 100% buckwheat have a lower glycemic index. This makes them a better option for managing blood sugar compared to traditional pasta or noodles.
More Quick & Easy Recipes
I always have Rotisserie Chicken aka Faux-tisserie Chicken in the refrigerator so I can toss together a salad or wrap in no time. Cilantro, green onions, and fresh ginger are also always in the veggie bin, so I can throw this simple salad together whenever I need a quick meal.
Did you try this recipe? I’d love to see it!
Tag @cookingwithcurls on Instagram & Facebook and leave a ⭐️⭐⭐⭐⭐ review below!
Enjoy!!
Soba Noodle Salad Recipe
Ingredients
- 4 ounces uncooked soba noodles
- 0.33 cup chicken broth
- 2 heaping tablespoons all-natural peanut butter or nut butter of your choice
- 1 tablespoon soy sauce
- 0.25 teaspoon chili-garlic paste
- 0.5 teaspoon grated fresh ginger or 0.25 teaspoon ground ginger
- 0.33 cup finely shredded carrots
- 0.25 cup chopped green onions
- 2 tablespoons chopped cilantro plus more to garnish
- 1 cup shredded chicken
- drizzle toasted sesame oil to garnish
- chopped peanuts or toasted sesame seeds to garnish
Instructions
- Cook the soba noodles as directed on the package. Soba noodles typically cook quickly, in about 3–5 minutes. Keep an eye on them to ensure they stay al dente. Drain* and set aside.
- In a large bowl, whisk together the chicken broth, peanut butter*, soy sauce, chili-garlic paste, and ground ginger until smooth.
- Stir in the shredded carrots, cilantro, and green onions. Add the chicken and stir to combine.
- Add the warm soba noodles and toss with tongs to combine. Mix everything together until the dressing coats the noodles, vegetables, and chicken evenly.
- Soba noodle salad is at it’s best when served chilled or at room temperature making it very versatile.
- Drizzle with toasted sesame oil, and garnish with chopped peanuts, toasted sesame seeds, chopped cilantro and serve.
Notes
- *If allergic to peanut butter, substitute almond or any other nut butter.
- For a spicier noodle salad, use a spicy chili sauce or add sriracha.
- *Save some of the noodle water to thin sauce if needed. I like mine thick, but you may prefer it saucier/creamier.
- You can find buckwheat noodles in the Asian aisle of your local grocery store.
- If you need gluten-free, double check the package to make sure they are made with pure buckwheat flour and not a combination of buckwheat and whole wheat.
- Store your soba noodle salad in an airtight container in the refrigerator. Leftovers should stay fresh for up to 3–4 days, though they’re best within the first two to maintain peak texture. Add a small splash of water, chicken broth, or sesame oil if noodles seem dry.
I’m going to make it this week as it sounds so delicious!
Instead of the ginger paste, you can freeze ginger and grate off what you need and it keeps for months. You just have to use a spoon to scrape the outer skin off before you grate it. I always have a nub of ginger when I need it!