Ingredients

• 1 Tbsp neutral oil
• 3 Tbsp toasted sesame oil
• ½ tsp crushed red pepper (red pepper flakes) ((optional; you can skip or adjust to your preference))
• 3 Tbsp honey ((use maple syrup for vegan))
• 3 Tbsp soy sauce
• 7 oz dried soba noodles (buckwheat noodles) ((2–3 bundles))
• 2 green onions/scallions
• 1 handful cilantro (coriander) ((0.7 oz, 20 g))
• 1 Tbsp toasted white sesame seeds

Directions

• Gather all the ingredients. In a large pot, bring water to a boil, you do not need to salt the water.
• To Make the Dressing
• Combine 1 Tbsp neutral oil, 3 Tbsp toasted sesame oil, and ½ tsp crushed red pepper in a small saucepan.
• Whisk it all together and infuse the oil over medium heat for 3 minutes. The oil should sizzle, but do not burn the chili flakes. Remove from the heat and let cool for 1–2 minutes. Tip: If you smell something burnt, the heat is too strong or you cooked it too long.
• Add 3 Tbsp honey and whisk well until it has completely dissolved. Tip: Don‘t add the soy sauce first as it will splatter in the hot oil.
• Add 3 Tbsp soy sauce to the mixture and whisk it all together. Set aside.
• To Make the Salad
• Add 7 oz dried soba noodles (buckwheat noodles) to the boiling water. Cook, stirring occasionally, until they are al dente. Tip: I like to boil the noodles for 30 seconds less than the package instructions. Mine says to cook for 4 minutes, so I cook for 3 minutes and 30 seconds.
• Meanwhile, thinly slice 2 green onions/scallions.
• Discard the stems of 1 handful cilantro/coriander and chop the leafy parts into small pieces.
• Drain the soba noodles into a colander and rinse them with your hand under cold running water. This important step removes the excess starch and stops the cooking.
• Drain well and transfer to a large bowl. Pour the cooled dressing over the noodles.
• Add the green onions, cilantro leaves, and 1 Tbsp toasted white sesame seeds to the noodles. Toss everything together.
• To Serve
• Transfer to a serving bowl or plate. Serve chilled or at room temperature. For a spicy kick, you can sprinkle shichimi togarashi (Japanese seven spice).
• To Customize
• Soba noodle salad is the perfect blank slate to customize with your favorite vegetables like edamame, sugar snap peas, cucumber slices, carrot strips, arugula, or red cabbage. Try adding blanched or pickled veggies like kimchi, Quick Fresh Kimchi, Spicy Japanese Pickled Cucumbers, and Blanched Broccoli with Sesame Oil. For a more substantial meal, add hard-boiled eggs, Ramen Eggs, shredded leftover chicken, or grilled tofu.
• To Store
• You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for 2 weeks.

Notes

• 8-21-25
• Sichuan Pepper Flakes
• White & Black Sesame Seeds 50/50
• Additions
• Regular Cucumber
• Red Bell Pepper
• Carrot, Matchstick
• Shichimi Togarashi
• Hard Boiled Egg
• Nami’s Recipe Tips
• Soba noodles cook fast (faster than spaghetti), so prep everything ahead of the time.
• Remove any excess starch by rinsing the soba noodles under cold running water. Soba noodles will keep better without excess starch.
• Don’t burn the chili flakes! Infuse the oils with chili flakes but don’t burn them.
• Add the honey to oil mixture first, before soy sauce. When making the dressing, don’t add soy sauce to the oil. It will splatter! Make sure to add the honey first.
• You can prepare ahead, but put together when ready to serve. Prepare the dressing, chop all the herbs, and boil the soba noodles ahead of time. Toss everything together when you are ready to serve.
• Variations and Customizations
• This Soba Noodle Salad recipe is the perfect blank slate for customization. For substance, feel free to add veggies or proteins and turn the salad into a main dish.
• Here are some delicious opt-in ingredients:
• Different sauce variations: Swap soy sauce with soy sauce with miso, gochujang, and tahini.
• Add legumes. Add edamame and sugar snap peas.
• Add vegetables. Thin strips of cucumber, carrots, bell peppers, or red cabbage, a handful of arugula or steamed broccoli, and pickled veggies such as kimchi.
• Add proteins. Grilled or pan-fried tofu, shredded leftover chicken, Miso Salmon, and hard-boiled eggs or Ramen Eggs.

Photos