Name: Joe Muer Seafoods Chilled Soba Noodle Salad Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 8 oz dried buckwheat soba noodles; 3 tbs low-sodium soy sauce; 2 tbs mirin (Japanese sweet rice wine); 1 tbs rice vinegar; 1 tbs sesame oil; 1 tsp neutral oil (canola or vegetable); 1 tsp granulated sugar or honey; 1 tsp fresh grated ginger; 1 tsp garlic, minced; 2 tbs toasted sesame seeds; 1 tbs warm water (to loosen dressing if needed); 1 cup cucumber, halved lengthwise and thinly sliced; 1 cup carrot, julienned or shredded; 0.5 cup red bell pepper, thinly sliced; 3 each scallions (green onions), thinly sliced (white + green parts); 1 cup thinly sliced Napa cabbage or green cabbage; 0.5 cup edamame, shelled and cooked; 0.25 cup fresh cilantro leaves (optional); 2 tsp toasted nori strips or furikake (optional); 2 each lime wedges (for serving); 8 oz grilled chicken or firm tofu, sliced

With vegetables and soy-mirin sauce served in a carry out box.

Bring a large pot of salted water to a rolling boil. Add the soba noodles and cook according to package instructions (typically 4–5 minutes) until al dente. Stir occasionally to prevent sticking.

Cook soba

Reserve 2 tablespoons of the noodle cooking water, then drain the soba in a fine-mesh sieve and immediately rinse thoroughly under cold running water to stop cooking and remove excess starch. Continue rinsing and gently toss the noodles under cold water until they are fully chilled. Shake off excess water and set aside to drain.

In a bowl or jar combine soy sauce, mirin, rice vinegar, sesame oil, neutral oil, sugar (or honey), grated ginger, and minced garlic. Whisk or shake vigorously until sugar dissolves and the dressing is homogeneous. If the dressing is too thick or salty, whisk in up to 1 tablespoon reserved warm water to loosen and balance flavor. Taste and adjust: add up to 1 teaspoon more mirin for sweetness or 1/2 teaspoon more rice vinegar for brightness.

Make dressing

Stir in toasted sesame seeds into the dressing, reserving a small pinch for final garnish.

Prepare vegetables: while soba cooks, thinly slice cucumber, julienne the carrot, thinly slice red pepper, shred cabbage, and thinly slice scallions. If using frozen edamame, thaw and pat dry.

Combine chilled soba and vegetables: place the drained, chilled soba in a large mixing bowl. Add cucumber, carrot, red bell pepper, cabbage, edamame, and the white parts of the scallions. Gently toss to combine.

Dress the salad: Pour about two-thirds of the dressing over the soba and vegetables and gently toss until everything is evenly coated. Add more dressing to taste — you may not need all of it. If adding protein (grilled chicken or tofu), toss it in now so it warms slightly against the noodles and picks up dressing flavor.

Adjust and chill: taste and adjust seasoning — add a small pinch of salt or a splash more soy sauce if needed, or a squeeze of lime for brightness. If time allows, refrigerate the dressed salad for 15–30 minutes to let flavors meld; otherwise serve immediately chilled.

Portion for carry-out: transfer the chilled soba salad into carry-out boxes. Sprinkle reserved sesame seeds, sliced green parts of scallions, cilantro leaves, and toasted nori strips or furikake on top. Include lime wedges alongside for squeezing before eating.

Prepare protein: if using grilled chicken, season simply with salt and pepper and grill until cooked through (internal 165°F/74°C), then rest and slice thinly. If using tofu, press for 15–30 minutes to remove excess moisture, slice, and pan-fry in 1 tablespoon oil over medium-high heat until golden on both sides. Sprinkle a little soy or mirin while cooking for extra flavor.

Add protein to salad: toss sliced protein with the noodles and vegetables when dressing is added so it absorbs dressing flavor. Pack remaining protein on top of the carry-out box if preferred.

dried buckwheat soba noodles

low-sodium soy sauce

mirin (Japanese sweet rice wine)

rice vinegar

sesame oil

neutral oil (canola or vegetable)

granulated sugar or honey

fresh grated ginger

garlic, minced

toasted sesame seeds

warm water (to loosen dressing if needed)

cucumber, halved lengthwise and thinly sliced

carrot, julienned or shredded

red bell pepper, thinly sliced

scallions (green onions), thinly sliced (white + green parts)

thinly sliced Napa cabbage or green cabbage

edamame, shelled and cooked

fresh cilantro leaves (optional)

toasted nori strips or furikake (optional)

lime wedges (for serving)

grilled chicken or firm tofu, sliced

Chilled Soba Noodle Salad

Make Chilled Soba Noodle Salad Recipe in just 35m. With vegetables and soy-mirin sauce served in a carry out box.

Chilled Soba Noodle Salad Recipe

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