Description
A quick and refreshing cold soba noodle salad with a light soy-ginger dressing.
Ingredients
Scale
- 8 oz dried soba noodles
- 1 cup shredded carrot
- 1 cup thinly sliced cucumber
- 4 scallions, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon sugar
Instructions
- Cook soba noodles according to package directions. Drain and rinse immediately with cold water to stop cooking. Set aside.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, grated ginger, and sugar to make the dressing.
- In a large bowl, combine the cooled soba noodles, shredded carrot, sliced cucumber, and scallions.
- Pour the dressing over the noodle and vegetable mixture. Toss gently until everything is evenly coated.
- Serve immediately or chill for 30 minutes before serving.
Notes
- For extra protein, add grilled tofu or shredded chicken.
- You can substitute Napa cabbage for cucumber if desired.
- Prep Time: 10 min
- Cook Time: 8 min
- Category: Lunch
- Method: Tossing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 750
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 5
- Protein: 15
- Cholesterol: 0
Keywords: soba noodles, cold noodles, salad, Japanese, vegetarian, quick meal