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Soba Noodle Salad

Leigh Beisch
Yield Makes 2 or 3 servings
Notes: Wasabi powder adds a little heat to this dressing. Look for it in the spice or ethnic-food section of the supermarket or in Asian markets.


  • 8 ounces buckwheat soba noodles
  • 3 tablespoons rice vinegar
  • 1 1/2 tablespoons Asian sesame oil
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon minced peeled ginger
  • 1/2 teaspoon wasabi powder (optional; see notes)
  • 1 1/2 cups protein (choose 1 item from
  • 3 cups vegetables (choose 2 to 5 items from

Nutrition Information

  • calories 480
  • caloriesfromfat 24 %
  • protein 33 g
  • fat 13 g
  • satfat 2.5 g
  • carbohydrate 64 g
  • fiber 2.5 g
  • sodium 914 mg
  • cholesterol 63 mg

How to Make It

  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, sesame oil. soy sauce, ginger, and wasabi, if using. Pour about half the dressing into a small container; cover and reserve. Add noodles to large bowl and mix to coat; cover and chill until cold, about 1 hour, or up to 1 day.

  3. Just before serving, add protein, vegetables, and reserved dressing to noodles; mix to coat.

  4. Protien Options: Sliced tofu, shredded chicken, cooked shrimp

  5. Vegetable Options: Baby spinach leaves, sliced green onions, orange segments, slivered Napa cabbage, shredded carrots, snow peas, thinly sliced red or yellow bell peppers, sliced cucumbers, broccoli florets