Cold Soba Noodle Salad
Chilled buckwheat noodles tossed in a sharp ginger-wasabi dressing
Why This Recipe Works
This dish transforms the traditional Japanese dipping experience into a vibrant, fork-friendly salad. Tossing the noodles in a little oil immediately after rinsing prevents sticking and keeps the texture light.
Instructions
Bring a large pot of salted water to a boil. Add the noodles and cook until tender, about 4 to 7 minutes—check the package for specific timing as buckwheat noodles can overcook quickly.
Drain the noodles in a colander and rinse thoroughly under cold running water until the starch is washed away and the noodles feel cold to the touch. Transfer the noodles to a large bowl and toss with the oil to keep them from sticking while you prepare the rest of the ingredients.
Whisk the soy sauce, mirin, sugar, ginger, and wasabi in a small bowl until the sugar and wasabi are fully dissolved.
Add the dressing, radishes, and scallions to the bowl with the noodles. Toss gently until the dressing is evenly distributed and the noodles are well coated.
Top the salad with the nori matchsticks and serve immediately while the radishes are still crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 2 days.
What substitutions can I make?
- soy sauce: tamari for gluten-free
