Soba Noodle Salad

IMG_1301 We enjoy Japanese food at home and soba noodles are a clear favourite.  They are delicious warm in miso soup, stir-fries and cold in salad.

They are made of buckwheat flour which means they are gluten free so if you are watching you gluten intake or cannot eat gluten, they are a great alternative to classic noodles.  They also contain more protein than rice, help lower blood pressure and decrease cholesterol.





I make this dish fairly often.  It’s light yet filling and perfect for a summer lunch or dinner.  The salad is topped off with a generous lashing of  Wagamama inspired dressing.  You will want to eat salad leaves just for the dressing!  It’s zingy and fresh, just perfect. The original Wagamama recipe is from “The Wagamama Cookbook”. It’s full of great dishes, dipping sauces and dressings.

You can double the quantity for the dressing and store it in the fridge in an airtight container for a few days.  Makes a plain salad a lot more interesting.

Soba Noodle Salad

Serves 2
Dietary Gluten Free, Vegan, Vegetarian
Meal type Lunch, Main Dish, Salad


  • 2 Little gem salad
  • 1 Spring onion
  • 1/4 Cucumber
  • 1/2 cup Cashew nuts
  • 1 tablespoon Sesame seeds
  • 2 bunches Soba noodle
  • 4 tablespoons Vegetable oil
  • 1/2 tablespoon Sesame oil
  • 1 tablespoon Rice vinegar
  • 1/2 tablespoon Mirin (optional)
  • 2 tablespoons Light soy sauce
  • 1/2 teaspoon Sriracha sauce or tomato paste
  • 1/2 tablespoon Lime juice
  • 1 tablespoon Water
  • 1/2 tablespoon Ginger (minced)
  • 1 clove Garlic (minced)


Prepare the veggies. Cut the cucumber into matchsticks, slice the salad leaves (give them a good wash first) and chop the spring onion.
Cook the soba noodles in boiling water for about 4 minutes or follow packet's instructions. Drain and rinse with cold water.
To make the salad dressing, simply add the oils, vinegar, mirin, soy sauce, Sriracha sauce, lime juice, garlic and ginger to a jar and shake.
Heat a dry frying pan and toast the cashew nuts for a few minutes shaking the pan halfway. Add the sesame seeds and toast quickly. Be careful not to burn them.
Mix the salad, cucumber, spring onion and soba noodles in a serving bowl. Add the dressing ( you should have a bit left over), sprinkle the cashew nuts and seeds and top with some fresh coriander. Squeeze a bit of lime juice if desire.





















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