Cold Soba Noodle Salad

By Ashley Woodward • Last Updated: February 16, 2023

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I hope you’ll enjoy making (and consuming) this delicious Cold Soba Noodle Salad as much as I did! It’s relatively easy to make and it can be done in under 30 minutes – prep included.

For those who prefer graphical presentation, I’ve created this nice infographic. Below the infographic, you can find the textual version of the recipe (it’s printable!).

If you like the recipe, please share it with your friends and family!

So, let’s learn how to make Cold Soba Noodle Salad with style ;).

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RECIPE ID:

Name:	Cold Soba Noodle Salad
Serving Size:	Couple
Complexity:	Medium
Time Frame:	30 minutes
Prep Time:	15 minutes
Cook Time:	15 minutes
Calories:	445 per serving

INGREDIENT LIST:

Here’s the ingredient list for a couples serving size.

Also, in order to make everything easier for you, we’ve listed both Imperial & Metric measurement systems for the individual ingredients.

Imperial	Metric
8 oz. Soba noodles 1 Tbsp. white miso paste 1 Tbsp. coconut oil ½ tsp ginger, minced 1 clove garlic, minced ¼ tsp chili flakes ½ tsp turmeric 1 cup kale, stems removed 1 carrot, cut into ribbons 1 Tbsp. rice vinegar 1 tsp sesame oil 1 tsp sesame seeds Salt + pepper	8 oz. Soba noodles 15 g white miso paste 15 ml coconut oil 7.5 g ginger, minced 1 clove garlic, minced 1 g chili flakes 2.5 g turmeric 1 cup kale, stems removed 1 carrot, cut into ribbons 15 ml soy sauce 5 g sesame oil 5 g sesame seeds Salt + pepper

HOW TO MAKE COLD SOBA NOODLE SALAD:

Bring a medium pot of unsalted water up to a boil. De-stem kale, peel carrot into ribbons using a vegetable peeler and mince garlic and ginger.
In a separate pan, heat coconut oil until shimmering. Add the ginger and garlic and 1 tsp salt, sauté until lightly golden 2-3 minutes. Add the chilli flakes and turmeric and miso paste and cook for 30 seconds ore or until fragrant.
Drop soba noodles into boiling water and stir so they do not stick. Boil as indicated on the package, usually 5-8 minutes or until tender. When done, drain and rinse with cold water.
Add kale and carrot ribbons to ginger and spice mixture, mix. Turn heat to low and cover until slightly wilted, about 5 minutes. Add soy sauce, rice vinegar, and sesame seeds. Toss well.
Add noodles to bowls, top with kale carrot mixture and drizzle with sesame oil. Serve.

COOK’S NOTE

White miso paste is a traditional Japanese cooking ingredient produced by fermenting soy beans, barley or rice with a specialized fungus. It’s commonly used in spreads, sauces and soup stocks for a rich, savory flavor.

It can be found in many different varieties, with white being the lightest and having the most delicate flavor. Miso paste will last almost indefinitely in the fridge and is great in brothy soups and simple sauces. It can usually be found in the refrigerated section of most markets.

Ashley Woodward

I’m currently 31 and based out of sunny Sacramento, CA. I’m a mother of 2 beautiful kids, a certified nutritionist, and a fitness buff that’s spent years dialing in the perfect diet. My goal here is to help as many people as possible learn about the benefits of eating vegan, and want to share my passion with other people who also have a love for cooking and trying new recipes.

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