Soba Noodle Salad with julienned cucumber and sesame-ginger scallion sauce is light, refreshing and delicious! It’s the best summer fare for a light vegan lunch or dinner!
Did you know that buckwheat noodles (soba) is not related to wheat at all? It’s actually a seed, making it gluten free with a fair amount of fiber and protein. It’s nutty in flavor and perfect for cold noodles salads!
This soba noodle salad is a delicious combination of flavors and textures, and completely hits the spot. It’s a little bit of everything – sweet, spicy, salty, noodly and refreshing all in one!
I’ve been making this soba salad for years and it’s always amazing. This recipe is super easy to make, 100% gluten-free and I think you’re going to love it as much as I do!
Ingredients You’ll Need
In this cold soba salad recipe, buckwheat noodles are combined with cool and refreshing cucumber noodles and tossed with a flavorful sesame-ginger scallion sauce for light and delicious vegan lunch or dinner.
Here is everything you will need:
- soba noodles – My favorite are these King Soba Noodles from Amazon (affiliate links).
- scallions (green onions)
- sesame seeds – white, black or toasted
- rice wine vinegar – unseasoned pref.
- pure maple syrup
- toasted sesame oil – can use regular sesame oil, but it won’t be as flavorful
- tamari – sub with soy sauce, coconut aminos or Namo Shoyu
- red pepper flakes
How To Make Soba Noodle Salad
This recipe is super easy to make!
- Make sesame-ginger scallion sauce. In a small bowl, whisk together the tamari, rice vinegar, maple syrup, ginger, garlic, scallions, sesame seeds, lime juice and toasted sesame oil.
- Cook soba noodles. Prepare the buckwheat noodles according to package directions. Depending on the package, they cook up fast in about 6 – 8 minutes.
- Make cucumber noodles. Using a julienne tool, prepare your cucumber ‘noodles’. You can also create ribbons if you prefer.
- Assemble soba salad. In a medium bowl, or pot the noodles cooked in, combine the noodles, cucumber noodles, 3/4 of the sauce and cilantro, gently mix to combine (shown above).
Now the soba salad is ready. Enjoy the flavor sensation!
Adjusting For Dietary Restrictions
- Oil-Free: Omit the oil in the marinade, using extra tamari, rice vinegar or water in its place. It won’t quite have the same robust toasted sesame flavor, but it will still be delicious!
- Gluten-Free: For the marinade, stick with tamari, namo shoyu or coconut aminos to keep it GF. Make sure to use 100% buckwheat noodles as some brands contain a combo of wheat and buckwheat flour.
How To Store Leftovers
- Refrigerator: Leftovers can be stored in the refrigerator for up to 3 – 4 days in a covered container.
- Temp: Serve soba noodle salad at room temperature or chilled, either way is delicious!
- Soup: To make this and an even heartier meal serve with Garlic Miso Soup with Greens or Simple Vegan Pho Broth.
More Healthy Salad Recipes
If you try this soba noodle salad recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
SESAME-GINGER CUCUMBER SOBA NOODLE SALAD
Soba Noodle Bowl with cool, refreshing cucumber noodles and 100% buckwheat noodles paired with a sweet and spicy ginger scallion sauce, makes a light and healthy lunch or dinner!
- Prep Time: 10 min
- Cook Time: 6 min
- Total Time: 16 minutes
- Yield: Serves 3 1x
- Category: Entree
- Method: boil, mix
- Cuisine: Vegan, Asian
- 1 package (8 or 9 oz.) soba noodles
- 1 large English cucumber, julienned
- 1/2 cup cilantro, roughly chopped
- lime wedges
Ginger Scallion Sauce
- 3/4 cup scallions (green onions), thinly sliced
- 2 tablespoon fresh ginger, grated or minced
- 2 tablespoons sesame seeds
- 2 – 3 tablespoons rice wine vinegar (unseasoned)
- 2 tablespoons pure maple syrup
- 1 tablespoon toasted sesame oil
- 1 – 2 tablespoons tamari, soy sauce or Namo Shoyu
- 1 – 2 teaspoons red pepper flakes, to taste
- 1/2 teaspoon sriracha, optional
Sauce: In a small bowl, combine the ingredients for the sauce and set aside.
Soba noodles: Cook soba noodles according to package. I recommend salting the water well to really bring out the flavor (I would not usually recommend this but if using 100% buckwheat noodles they will benefit from this…at least I think so). Once done, rinse the soba noodles under cool running water to cool them down and stop them from cooking, or they will turn mushy.
Cucumber: In the meantime, prepare your cucumber using a julienne tool. If your cucumber is really long, you can cut it in half before you julienne it if you like. You can also spiralize if you have a spiralizer. Feel free to cut them into 1/4 inch x 1 1/2 inch matchsticks pieces if you don’t have a julienne tool.
Combine: Once noodles are rinsed, return to the pot they cooked in, add the cucumber, cilantro and about 3/4 of the sauce, toss well.
Serve: In a single serving dish, add 1/2 of the noodle mixture, top with 1/2 of the remaining sauce, and salt & pepper to taste. Add as much lime juice as you like. I especially loved the lime and used about 2 juicy ones for myself.
Serve warm or cold.
Serves 3, or 2 generously.
A serving of cubed tofu pairs well here, adding more protein.
I specify English cucumbers here but 2 – 3 Persian cucumbers will work too. Look for thinner cucumbers as they are the easiest to work with when using a julienne tool.
You can use regular sesame seed oil, but toasted sesame seed oil will yield the most distinct and delicious flavor!
Adjust any ingredient in the sauce to suit your taste.
Oil-Free: Simply omit the oil in the marinade, using extra tamari, rice vinegar or water in its place. It won’t have the same robust toasted sesame flavor, but will still be delicious!
Gluten-Free: For the marinade, stick with tamari, namo shoyu or coconut aminos to keep it GF.
Keywords: soba noodle salad
Updated: Soba Noodle Salad was originally published in July 2012. It has been retested and updated with new photos and helpful tips in March 2020. Recipe has stayed the same and is just as delicious as ever!