Soba Noodle Salad With Crunchy Vegetables & Sesame Dressing

Noodles with vegetables


2 Soba Noodle Bundles-about 3 oz. each
1 Cup Green Beans-ends trimmed, blanched until tender, cooled
½ Cup Carrots-cut into fine strips-blanched until tender, cooled
1 Cup Red or Yellow Bell Peppers-diced ½”
1 Cup Cucumber-cut into fine strips
4 Tbsp. Fresh Cilantro Leaves-roughly chopped
1/3 Cup Rice Vinegar
2 Tbsp. Honey
1 Tbsp. Pickled or Fresh Ginger-chopped finely
¼ Cup Canola Oil
3 Tbsp. Sesame Oil
To Taste Light Soy Sauce, Cayenne Pepper
As Needed Toasted Sesame Seeds for Garnish


Bring a large pot of salted water to a boil.
Add the soba noodles stirring regularly to prevent sticking.
Cook for about 6 minutes or until just tender.
Drain and run cold water over the noodles to cool. 
Drain noodles well of the cold water and combine in a bowl with the green beans, carrots, peppers, cucumber and cilantro.
To make dressing, combine the rice vinegar, honey and ginger in a bowl.
Gradually whisk in the canola oil and sesame oil.
Season dressing to taste with the soy and cayenne pepper.
Toss the noodles and vegetables with  the dressing. Garnish with toasted sesame seeds. 
Serves Four or More 
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