#2 Soba Salad Recipe

Cook the soba

Bring a large pot of salted water to a rolling boil. Add 8 oz soba noodles and cook according to package instructions (usually 4–6 minutes) until just tender. Stir occasionally to prevent sticking.

Reserve 1/4 cup of the noodle cooking water, then drain the soba in a colander and immediately rinse under cold running water to stop cooking and remove excess starch. Toss gently while rinsing to separate strands. Drain thoroughly and place in a large mixing bowl.

Prep vegetables

While the soba cooks, peel (if desired) and julienne the carrot into matchsticks, thinly slice the cucumber lengthwise then into half-moons, core and thinly slice the red bell pepper, and thinly slice the green onions on the bias. If using jalapeño, thinly slice it. If using cilantro, roughly chop and reserve a small amount for garnish.

If using frozen edamame, blanch for 1–2 minutes in boiling water, then transfer to an ice bath and drain. Add edamame and all prepared vegetables to the cooled soba in the large bowl. Toss gently to combine.

Sprinkle the toasted sesame seeds over the noodle-vegetable mixture and toss lightly to distribute.

In a small bowl or jar, combine 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp neutral oil, 1 tsp toasted sesame oil, 1 tbsp honey or maple syrup, 1 tsp grated fresh ginger, 1 minced garlic clove, 1 tbsp lime juice, and 1/4 tsp red pepper flakes (if using). Whisk or shake vigorously until the honey is dissolved and the dressing is emulsified.

Taste and adjust: if the dressing is too salty, add a splash of water (up to 1 tbsp) or more rice vinegar for brightness; if too sharp, add a bit more honey. If thicker, thin with the reserved 1–2 tablespoons of noodle cooking water one teaspoon at a time until desired consistency is reached.

Pour the dressing over the soba and vegetables. Gently toss with tongs or two forks until everything is evenly coated. Let sit at room temperature for 5–10 minutes to allow flavors to meld, tossing once or twice.

Taste and adjust seasoning: add more lime juice for acidity, soy for salt, or sesame oil for nuttiness. If desired, sprinkle crushed peanuts or cashews and extra cilantro and sliced jalapeño on top for garnish.

Serve the soba salad chilled or at room temperature. This recipe serves as a main for lighter eaters or a side for 4–6 people.