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James Carrier Photo by: James Carrier

Cold Soba Noodle Salad

Notes: Soba (Japanese buckwheat) noodles and powdered wasabi are available in the Asian food section of well-stocked supermarkets as well as in Asian markets; bonito flakes are available in Asian markets.

Sunset JULY 2003

  • Yield: Makes 6 servings


  • 1 pound soba noodles (see notes)
  • 1/4 cup rice vinegar
  • 3 tablespoons soy sauce
  • 2 tablespoons Asian sesame oil
  • 1 tablespoon powdered wasabi (see notes)
  • 1/2 cup minced green onions
  • 1/4 cup dried bonito flakes (optional; see notes)


1. In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add noodles and cook until tender to bite, 3 to 6 minutes. Drain noodles and rinse gently under cold running water until cool.

2. Meanwhile, in a large bowl, mix rice vinegar, soy sauce, sesame oil, and wasabi. Pour about half the dressing into a small bowl and reserve. Add noodles to the large bowl; mix to coat. Cover and chill until cold, about 1 hour, or up to 4 hours.

3. Just before serving, add reserved dressing to noodles and mix to coat. Sprinkle salad with green onions and bonito flakes, if using.

Nutritional Information

Amount per serving
  • Calories: 302
  • Calories from fat: 15%
  • Protein: 11g
  • Fat: 5.1g
  • Saturated fat: 0.7g
  • Carbohydrate: 58g
  • Fiber: 0.2g
  • Sodium: 1135mg
  • Cholesterol: 0.0mg

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Cold Soba Noodle Salad recipe