Japanese Soba Noodle Salad

by Brenda Langton, Tastemaker in Residence


Soba noodles are delicious Japanese buckwheat noodles. The sauce and vinaigrette can be prepared in advance, making this a fast and easy meal. We serve this both as an appetizer and as an entree.

Dressing for Noodles (shouldn’t be too thick, noodles will soak it up)

1/4 cup Ginger, peeled and sliced thin
1 tsp Chili paste
3 to 4 Cloves garlic 
1/4 cup Rice Vinegar
1/4 cup Soy sauce
1 1/2 Tbsp Honey
1/2 cup plus 1 Tbsp Tahini
1/2 cup Water
Dash of Salt

Sesame Vinaigrette

1/3 cup Rice vinegar
1/4 cup Sunflower or vegetable oil
1 Tbsp Toasted sesame oil
1/2 Tbsp Soy sauce
1/2 Tbsp Honey
Pinch of cayenne pepper
Scallions chopped


  1. This vinaigrette works with any green salad. Puree all ingredients in a blender until very smooth, on high. 
  2. This sauce will keep for two weeks refrigerated and the recipe makes about 2 cups, or enough for 8 entrees. 

Soba Noodles

  1. Cook soba noodles in boiling water approximately 5 to 8 mintues. Watch them closely, do not overcook Rinse and chill. 
  2. Dress lettuce and vegetables in vinaigrette 
  3. Toss noodles in tahini dressing. 
  4. Mound the dressed soba noodles in the middle. I like to do small bundles so each person gets their own. 
  5. Top with sliced Scallions

Cook’s Note

  1. Garlic boost Seratonin levels
  2. Make a large batch (x 3) of Vinaigrette - it’s great on chicken
  3. Buckwheat is gluten-free