This cool and refreshing soba noodle salad is perfect for those days when you want to eat light but still want something packed with flavour.

Our family calls Sunday our junk food day. It’s the day where we go out for a nice lunch and eat whatever the kids like. More often than not, it’s cheese burgers, chicken nuggets and a big side of fries!

If you are like me and need a detox lunch after an indulgent weekend, then this soba noodle salad is perfect. It’s loaded with veggies, sesame seeds and nori and mixed with a sweet and savory dressing that’ll leave you feeling satisfied.

I like to add a 7 min soft boiled egg, but tofu will do nicely as well. Often I serve with a side of edamame beans which I buy frozen and simply boil them.

What are soba noodles?

Soba noodles are a Japanese noodle made out of buckwheat, a highly nutritious whole grain. It’s often eaten cold with a dipping sauce, but works nicely in a cold noodle salad.

What are the health benefits of buckwheat?

Good source of protein and fiber
Contains many vitamins such as thiamin, riboflavin, niacin, folate, vitamin K, vitamin B-6
May improve heart health and promote weight loss

How do you cook soba?

Simply boil in water according to time on the package (usually about 4 mins). Then put it in a colander and run cold water through it.

Give this easy and healthy soba noodle salad a try!

Eat Light Soba Noodle Salad

This cool and refreshing soba noodle salad is perfect for those days when you want to eat light but still want something packed with flavour.

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Prep Time 20

Cook Time 10

Total Time 30

Course Main Course, Side Dish

Ingredients

Soba noodle salad

1 carrot julienned
1 cucumber julienned
1/4 cup coriander chopped
1/4 cup green onion chopped
1 tablespoon sesame seeds
1 5 grams packet of Nori Japanese dried seed weed sheets, cut into small strips
170 grams soba noodles
4 eggs soft boiled

Dressing

2 tablespoon honey
2 tablespoon soy sauce
1 tablespoon miso
2 tablespoon lemon juice
2 tablespoon rice wine vinegar
1 tablespoon sesame oil
2 cloves garlic minced
1/4 teaspoon black pepper
2 tablespoon siracha sauce optional

Instructions

Julienne carrot, cucumber. Chop coriander and green onion. Cut Nori into strips.
1 carrot, 1 cucumber, 1/4 cup, 1/4 cup, 1 5 grams packet of Nori
Boil soba noodles according to the package instructions. When al denté, pour in colander and run cold water through it. This cools it down and removes the starches so they won’t stick.
170 grams soba noodles
Boil eggs and peel the shell off. Approximately 7 mins with pot lid off for soft boiled.
4 eggs
Combine all ingredients for the dressing and whisk. Taste and adjust the seasoning to your taste.
1 tablespoon sesame seeds, 2 tablespoon honey, 2 tablespoon soy sauce, 1 tablespoon miso, 2 tablespoon lemon juice, 2 tablespoon rice wine vinegar, 1 tablespoon sesame oil, 2 cloves garlic, 1/4 teaspoon black pepper, 2 tablespoon siracha sauce
Mixed all soba noodles, veggies, and dressing together. Top with egg.