A cold noodle salad with an Asian-inspired dressing: Spicy Soba Noodle Salad! Fresh and bright with an impossibly delicious dressing. The Japanese Soba Noodles are nutty and earthy. The dressing is bright, fresh, tangy — and spicy! Make in 15-minutes and bring as a side dish to every picnic and potluck. Good for weeknight dinners, too. Enjoy the smoky heat from the Sambal Oelek dressing!
What is Soba Noodle Salad?
Soba Noodle Salad is a cold dish starring Japanese noodles made from buckwheat flour. The dark, nutty noodles are deliciously savory and taste good when chilled and tossed with dressing. The twisty, chewy texture is also very satisfying! This is not a traditional Japanese dish but more of a North American take on a cold noodle salad recipe.
Nowadays, there are many different kinds of Cold Soba Noodle Salads. It’s a popular option for cold salads because the buckwheat noodles absorb any dressing well. To complement the earthy, nutty flavor, I’ve added a bright and punchy dressing with Sambal Oelek. The Asian ingredients pair well with the Japanese noodles. To make it extra fresh and light, I also added crunchy snap peas and aromatic cilantro. Perfect for hot summer days!
Makes a great side dish or light meal. To make it a complete meal, add your favorite protein of choice. This soba salad recipe is versatile and tastes good cold or at room temperature. My go-to noodle recipe for potlucks and parties!
Ingredients:
- Japanese Soba Noodles. Deliciously nutty noodles made from buckwheat flour and wheat flour. Look for this pantry staple in Asian markets or in the international aisle at local grocery stores. They are chewy with a slight bite.
- Sambal Oelek. A fresh chili paste from Indonesia and/or Malaysia. The flavor is spicy, garlicky, vinegary, and smoky. The texture is similar to a chunky salsa. Look for it in Asian grocery stores.
- Rice Vinegar, Soy Sauce, Mirin, Maple Syrup, Sesame Oil. The combination of salty, sweet, and sour is so good!
- Cilantro. A healthy dose of fresh herbs keeps things fresh and fragrant.
- Sugar Snap Peas. Add so much crunch and lightness!
- Fresh Ginger. Optional but adds subtle zing and fragrance.
How to make Cold Soba Noodle Salad:
- Cook noodles. Heat a large pot of water to boil. When the water is boiling, add noodles. Cook noodles until al dente, according to package instructions.
- Rinse noodles. Drain and rinse with cold running water until cool to the touch. Set aside in a colander to drain.
- Make dressing. Meanwhile, whisk the dressing ingredients in a small bowl.
- Mix noodles + dressing together. In a large bowl, add the drained, chilled noodles. Pour the dressing on top. Toss with tongs until well coated.
- Add vegetables + herbs. Add cilantro, green onions, and sliced sugar snap peas. Toss again.
- Serve and enjoy! Serve immediately and enjoy cold or room temperature.
PRO Tips:
- Don’t overcook. Set a timer when cooking the noodles. Do not overcook or they will become soft and mushy. The texture of the noodles is everything!
- Rinse noodles. A quick drain and rinse stops the cooking process. Rinse with cold water until cold to the touch. Also prevents the noodles from sticking together.
- Adjust spice level. Spicy Soba Noodle Salad is spicy! If you prefer less spicy, add only half the Sambal Oelek. Or leave it out altogether.
- Make it a meal. Add leftover chicken, grilled steak, cucumber, hard-boiled or soft-boiled egg, carrot, and/or shredded cabbage for a complete meal. Any other crunchy vegetables also work well, like cucumber, red bell pepper, or cabbage.
- Good for meal prep. Make in advance and divide into containers in advance. I like to add simple grilled chicken or salmon as a protein.
Serve with:
As a side, Spicy Soba Noodle Salad complements any grilled meat or vegetables. The bright, punchy flavors are a great accompaniment to meaty mains or other Asian dishes, too. Some suggestions:
- BBQ mains: hamburgers, hot dogs, ribs
- Asian Pork Riblets
- Sheet Pan Asian Glazed Salmon
- LA Galbi
- Spicy Pork Belly Bulgogi
FAQ:
No, soba noodles are not gluten-free. They are made with a combination of buckwheat flour (which is gluten-free) and wheat flour (which contains gluten). Sometimes, gluten-free soba noodles can be found in specialty stores.
Leftovers can be stored in an airtight container in the fridge for 3-4 days. After the first day, the noodles will become softer.
More cold noodle dishes:
Spicy Soba Noodle Salad Recipe
Equipment
- Colander
- Big Bowl
Ingredients
- soba noodles (4 bundles)
- 1 cup sugar snap peas thinly sliced
- 1/4 cup cilantro chopped
- 1/4 cup green onion chopped
Dressing
- 2 Tbsp sambal olek (try 1 Tbsp for a less spicy version)
- 2 Tbsp rice vinegar (or apple vinegar or white distilled vinegar)
- 2 Tbsp soy sauce
- 2 Tbsp sesame oil
- 2 Tbsp mirin
- 1 Tbsp honey or maple syrup
- 1 Tbsp sesame seeds toasted
- 1 inch ginger minced, optional
Instructions
- Cook soba noodles according to package directions. Drain and rinse with cold water. Set aside.
- In a small bowl, whisk all dressing ingredients together.
- Pour dressing over the soba noodles. Mix well with tongs.
- Add veggies and herbs. Mix well with tongs. Serve and enjoy!
This made me subscribe to your blog. Such an excellent recipe for soba noodles. Loved it.
Thank you! This is a staple recipe in our house in the summertime!
Hi Lis,
I was using your receipe and wanted to point out that maybe you should indicate the 4 bundles in the receipe itself. We are having it again at the cottage! It’s a winner.
Ling
Thanks, I’ve edited the recipe to make it more clear! So glad to hear you enjoyed it!!
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