Soba Noodle Salad with Chili Vinaigrette

Soba Noodle Salad
Linda Schneider | Wild Greens & Sardines


For the Buckwheat Noodle Salad
7ounces buckwheat noodles
2 medium carrots, julienned
2 small Persian cucumbers, julienned
1 bunch scallions, green parts only, thinly sliced on a bias
1/2cup loosely packed cilantro (or combination cilantro and basil)
1cup edamame
Black and white toasted sesame seeds for garnish
Lime wedges for serving
Sambal oelek for serving
For the dressing
1/4cup olive oil
1/4cup rice wine vinegar
2½ to 3tablespoons tamari
1tablespoon honey
3 to 4tablespoons grated ginger
1 clove of garlic, grated
3tablespoons sesame oil
2teaspoons sambal oelek chili sauce (or sriracha)


  1. Bring a pot of water to a boil. Drop in buckwheat noodles and cook until al dente, about 5 mintues.
  2. While noodles are cooking, whisk all dressing ingredients together until well combined.
  3. Drain noodles and plunge into cold water. Drain and pat dry.
  4. In a large bowl, combine noodles, carrots, cucumbers, scallions, cilantro, and edamame. Add the dressing and gently toss. Top with toasted sesame seeds. Serve with lime wedges and extra sambal.

This recipe from Honest Cooking was republished with permission. It originally appeared on Wild Greens & Sardines as Buckwheat Soba Noodle Salad.

Buckwheat Soba Noodle Salad with Chili Dressing

Linda Schneider | Wild Greens & Sardines