Buckwheat Noodle Salad
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Tsuyu sharpened with vinegar dresses this cold soba salad and finishes lighter than an oil-based dressing would.
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Purple shreds of red cabbage, cucumber and lettuce mix in among the brown buckwheat noodles, and nori flakes are scattered on top. Rubbing the noodles under cold water until the slick surface is gone keeps the strands separate and lets the dressing cling. A boiled egg or some chicken breast turns it into a full meal.
Ingredients
Instructions
- 1
Shake excess water from 100 g lettuce, then cut 90 g cucumber and 60 g red cabbage into thin 0.3 cm strips.
Keep the vegetables chilled so they stay crisp while the noodles cook.
- 2
Bring a generous pot of water to a full boil over high heat and add 160 g soba noodles.
Stir right away to separate the strands, then boil for 6 to 7 minutes until cooked but still firm.
- 3
Drain the noodles in a sieve and rinse them under cold water, rubbing them gently by hand at least three times.
Continue until the surface no longer feels slippery, which removes starch and prevents clumping.
- 4
Leave the rinsed noodles in the sieve for 2 to 3 minutes so they drain thoroughly.
Shake them lightly because excess water will dilute the tsuyu dressing and make the flavor taste weak.
- 5
Mix 2 tbsp tsuyu sauce with 1 tbsp vinegar in a bowl until even.
Pour it over the noodles and chilled vegetables only right before serving, then toss lightly so the noodles do not turn soggy.
- 6
Arrange the salad in bowls so the colors remain visible, then scatter 5 g shredded seaweed and 1 tsp sesame seeds on top.
Serve immediately while the noodles are cold, springy, and evenly coated.
Official cooking and safety guidance
Public-agency cooking and food safety guidance that applies to this recipe.
Official cooking and safety guidance
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-03
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