This vibrant Sesame Soba Noodle Salad is a perfect balance of chewy buckwheat noodles and crisp, raw vegetables. The dish is brought together by a tangy and nutty dressing made from seasoned rice vinegar, peanut oil, and aromatic sesame oil. Shredded carrots, seedless cucumber, and sharp radishes provide a satisfying crunch that contrasts beautifully with the soft noodles. It&# 226;ÂÂs a light yet filling meal thatâÂÂs naturally vegan and gluten-free (if using gluten-free noodles). Ideal for a quick weeknight dinner, a summer picnic, or as a side dish for grilled proteins. The flavors are bright and zesty, making it a refreshing choice when you want something healthy but deeply satisfying.
Sesame Soba Noodle & Vegetable Salad
Description
This vibrant Sesame Soba Noodle Salad is a perfect balance of chewy buckwheat noodles and crisp, raw vegetables. The dish is brought together by a tangy and nutty dressing made from seasoned rice vinegar, peanut oil, and aromatic sesame oil. Shredded carrots, seedless cucumber, and sharp radishes provide a satisfying crunch that contrasts beautifully with the soft noodles. It&# 226;ÂÂs a light yet filling meal thatâÂÂs naturally vegan and gluten-free (if using gluten-free noodles). Ideal for a quick weeknight dinner, a summer picnic, or as a side dish for grilled proteins. The flavors are bright and zesty, making it a refreshing choice when you want something healthy but deeply satisfying.Ingredients
Directions
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Toast sesame seeds in a small skillet over medium-low heat, stirring frequently, until fragrant and lightly golden, about 2-3 minutes.
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Remove sesame seeds from heat and let cool completely.
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Bring a large pot of salted water to a boil. Add the buckwheat noodles and cook until just tender but still firm to the bite, about 8 minutes.
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Drain the noodles in a colander.
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Rinse the noodles thoroughly under cold running water until cool to stop the cooking process.
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Drain the noodles well and transfer them to a large mixing bowl.
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Add the peanut oil and sesame oil to the noodles and toss gently to coat evenly.
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Add the seasoned rice vinegar, shredded cucumber, shredded carrots, sliced radishes, and sliced green onions to the bowl.
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Toss all ingredients together until well combined.
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Season with salt and pepper to taste.
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Sprinkle with the toasted sesame seeds and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 448.0kcal
- % Daily Value *
- Total Fat 22.6g35%
- Saturated Fat 3.8g19%
- Cholesterol 0.0mg0%
- Sodium 1692.8mg71%
- Total Carbohydrate 50.6g17%
- Dietary Fiber 4.2g17%
- Sugars 1.5g
- Protein 17.8g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Soba noodles and seasoned rice vinegar are commonly available at Asian markets or in the international aisle of most supermarkets.
For best texture, ensure the cucumber is seeded to prevent the salad from becoming watery.
This salad is best served immediately after tossing to maintain the crispness of the vegetables. If preparing ahead, store the dressing and vegetables separately and toss just before serving.
