Cold Soba-Noodle Salad

Cold Soba-Noodle Salad | ChopChop


This is the kind of salad we like most. You start with a base of grain or noodle and add some dressing—and the rest is up to you. This salad is delicious without the optional ingredients but even better when you add whatever extras you like best.

Hands-on time: 35 minutes
Total time: 35 minutes
Makes: 4 Servings

Kitchen Gear: 

Cutting board
Sharp knife (adult needed)
Large pot
Measuring cup
Measuring spoons
Large mixing bowl Wooden spoon


(8-ounce) package buckwheat soba noodles
1⁄4 cup
low-sodium soy sauce
scallions, greens and whites chopped
2 tablespoons
fresh lemon or lime juice
2 tablespoons
toasted sesame seeds
2 tablespoons
toasted sesame oil
1 tablespoon
minced fresh ginger
Optional Extras:
carrot, scrubbed and grated
celery stalks, thinly sliced or julienned
1⁄2 cup
thinly sliced Napa cabbage
red bell pepper, thinly sliced
1⁄4 cup
chopped fresh cilantro or basil leaves
1⁄4 cup
chopped unsalted peanuts or cashews


  1. Fill the pot halfway with water and put it on the stove. Turn the heat to high and bring the water to a boil. (You’ll know the water is boiling when you see bubbles breaking all over its surface.) Add the soba noodles and cook until tender, about 5 minutes (or follow the directions on the package). To test a noodle to see if it’s done, carefully fish it out with the fork, run it under cold water, and taste it. Drain the noodles in the colander and rinse with cold water.
  2. Put the soy sauce, scallions, lemon or lime juice, sesame seeds, sesame oil, and ginger in the bowl and mix well.
  3. Add the soba noodles and stir well.
  4. Add whatever extras you like and stir well. Now taste the salad. Does it need more lemon or lime juice, or soy sauce? If so, add it and taste again.
  5. Serve right away or cover and refrigerate up to 2 days.



Toast sesame seeds in a small, dry skillet over low heat for a minute or two, until you just begin to smell them.

Did you know?
Soba noodles are made from buckwheat flour and are used a lot in Japanese cooking. But here’s the funny thing: buckwheat isn’t wheat—or even a grain at all! It’s actually a seed-producing plant related to rhubarb.