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Mel's Cold Soba Noodle Salad

What you need: 

15 ounces soba noodles
1 1/2 teaspoons sesame oil
1/4 cup rice vinegar (not rice wine vinegar)
1/3 cup soy sauce
3 tablespoons lime or lemon juice
2 tablespoons brown sugar
1-2 teaspoons minced garlic
1 pinch cayenne pepper
2 carrots, grated
3 green onions, chopped
1/4 cup sesame seeds
1 red pepper, chopped
1/2 pound smoked tofu, diced, optional

What you do: 

1. Cook soba noodles according to their package directions. While noodles are cooking, mix all other ingredients together.
2. Drain and rinse the noodles with cold water. Toss noodles in with veggie/sauce mixture.
3. Refrigerate minimum of 1 hour. Serve cold.
This is a delicious cold Asian/Thai salad.

Preparation Time: 
Approximately 10 minutes, Cooking time: Approximately 8 minutes
Cooking Time: 
Approximately 8 minutes
Recipe Category: 


This was delicious with this dressing:
Especially if you want extra flavor. I also put in cucumbers, also wonderful.


Not bad. Very quick and easy for my lazy Sunday. I had zero peppers, which is odd, but that's how it goes. I just added raw silken tofu. Twas satisfying. Cheers. :)


Very good.  I had everything on hand except the pepper which I skipped (not a vegi my family likes much)  I also subbed in Chineese noodles for the soba without thinking about soba usually being fresh while my noodles were dried so I ended up with more noodles than the recipe intended.  It was still very good.  Pretty easy.  Good main dish for the vegi family members while also a good side dish for the omnis.


Good recipe - though I made it with leftover Chinese noodles. ;) Instead of tofu I used emping for a topping, which went very well with it! I'm guessing chopped nuts would be a great addition too.
Thai noodle salad by shashinjutsu, on Flickr


Pretty good. It was kind of sweet/salty/tart, and wasn't too heavily seasoned, which is good. I normally just eat cold soba with tsuyu, but this was a nice change, and seasonings went well with the vegetables.

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