Seasonal Soba Noodle Salad

Did you know some noodles are best eaten cold? This is especially the case when it comes to soba noodles. Originally used in Japanese cooking, soba noodles are a light, refreshing alternative to heavier egg noodles.

While traditional soba noodles use a mixture of both buckwheat and wheat flour, there are some varieties made with 100% buckwheat, affording a gluten free option for those with wheat intolerances or celiac disease. 

This recipe makes for the perfect summer lunch, or light dinner. It's also great the second day, so make leftovers and take to work! 

Recipe makes 1 serve.


For the noodle salad

1 serving of soba noodles (read packet for advice on serving size)

2 small carrots (I used heirloom rainbow carrots), julienned (cut into match sticks)

1/2 small cucumber, peeled and sliced thinly

2 scallions (spring onions), sliced thinly

1 bunch of bok choy

2 tbs of fresh cilantro (coriander), chopped finely

1 tbs of sesame seeds (optional)

For the dressing

1/2 tbs of sesame oil (peanut oil also works well)

1 tbs of mirin (rice wine vinegar)

1 tbs of coconut aminos (or tamari soy sauce)

1/2 tsp of chilli flakes (optional)


Bring a medium sized pot of water to the boil. While waiting for the water to boil, chop and prepare all vegetables.

Blanch the carrots in the boiling water for around 30 seconds. Remove from water and rinse under cold water to halt the cooking process. Pat dry and place in a mixing bowl. 

Next, blanch the bok choy in the water, again for around 30 seconds. Remove and rinse under cold water. The bok choy will shrink substantially and take on a lot of water, so be sure to squeeze out excess water, before adding to the carrots. Add the scallions, cucumber and coriander. 

Lastly, cook the soba noodles according to the instructions on the packet (usually around 8 minutes). 

While the noodles are cooking, combine the dressing ingredients and set aside. 

Once the noodles are cooked, drain and rinse under cold water until the noodles are cold. Add to the salad mixture and pour the dressing over the top, tossing to coat. 

Top with sesame seeds and extra cilantro and serve. 


Gluten free | Vegan