Soba Noodle Salad

Photo: Johnny Autry; Styling: Cindy Barr

Look for soba noodles on the Asian food aisle. If you can't find them, you can sub whole-wheat spaghetti (which takes about 10 minutes longer to cook).


This recipe goes with Roasted Salmon with Soy-Marmalade Glaze, Panko-Crusted Cod with Tomato-Basil Relish, Hoisin-Glazed Steak with Sesame Vegetables, Soy-Marinated Pork Sandwiches

Yield: Serves 4 (serving size: 3/4 cup)
Recipe from Cooking Light

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Recipe Time

Hands On: 10 Minutes
Total: 19 Minutes

Nutritional Information

Amount per serving
  • Calories: 150
  • Fat: 4.1g
  • Saturated fat: 0.5g
  • Sodium: 221mg


  • 4 ounces uncooked soba (buckwheat noodles)
  • 1 1/2 tablespoons lower-sodium soy sauce
  • 1 tablespoon dark sesame oil
  • 1 teaspoon brown sugar
  • 1 1/2 teaspoons fresh lemon juice
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup (2-inch-long) julienne-cut red bell pepper
  • 1/2 cup julienne-cut snow peas
  • 1/4 cup thinly sliced green onions


  1. 1. Cook soba according to package directions, omitting salt and fat; drain and rinse with cold water. Drain well.
  2. 2. Combine soy sauce, dark sesame oil, brown sugar, lemon juice, and crushed red pepper in a medium bowl, stirring well with a whisk. Add noodles, red bell pepper, snow peas, and green onions; toss well.
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