Buckwheat Soba Noodle Salad recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›Rioja›Buckwheat Soba Noodle Salad Recipe

Buckwheat Soba Noodle Salad Recipe

Inspired by Rioja
Time30m
Serves4

sugar snap peas, pickled carrots, nira chive, Verde Farms pea shoots, pickled red cabbage, Thai-chile peanut vinaigrette, peanuts, cilantro

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Ingredients

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Salad Ingredients

Method

Preparation Instructions

1

Cook Soba Noodles

Bring a pot of water to a boil. Add the buckwheat soba noodles and cook according to package instructions, usually about 6-8 minutes. Drain and rinse under cold water to stop the cooking process.

2

Prepare Vegetables

While the noodles are cooking, prepare the vegetables. Trim the sugar snap peas and cut them into halves. Chop the nira chives and set aside. If using fresh pickled carrots and red cabbage, ensure they are ready for use.

3

Make Thai-Chile Peanut Vinaigrette

In a small bowl, whisk together 3 tablespoons of peanut butter, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of lime juice, and 1 teaspoon of Thai chili paste. Adjust seasoning with salt and pepper to taste.

4

Combine Salad Ingredients

In a large mixing bowl, combine the cooked soba noodles, sugar snap peas, pickled carrots, nira chives, pea shoots, and pickled red cabbage.

5

Dress the Salad

Pour the Thai-chile peanut vinaigrette over the salad and toss gently to combine all ingredients evenly.

6

Serve

Transfer the salad to a serving platter or individual bowls. Top with chopped peanuts and cilantro before serving.