A quick, cold, buckwheat soba noodle salad with an assortment of vegetables and herbs — julienned carrot and cucumber, scallions, cilantro and edamame.

Sometimes you need something that is as delicious as it is quick to make. Big flavors, small effort. Fancy looking, but not fancy cooking.

Just like this.

A quick, cold, buckwheat soba noodle salad with an assortment of vegetables/herbs — julienned carrot and cucumber, scallions, and cilantro and/or basil — and edamame. The dressing, a simple vinaigrette of sesame oil, ginger, garlic, rice wine vinegar, and tamari lightly sweetened with honey and packing a slightly spicy kick from sambal oelek. This salad comes together in a manner of minutes.

I topped the salad with toasted sesame and nigella seeds. The nigella seeds were a last-minute addition. Was rummaging through my highly disorganized spice cabinet for black sesame seeds, which I’m positive are hiding in there somewhere, when I came across a full bag of nigella seeds. Once upon a time I had plans for those nigella seeds, though can no longer recall exactly what (I really need to get organized). If you are not familiar with nigella seeds, they’re also referred to as black cumin or black caraway seeds (but not related to either), and have an onion-y + black pepper flavor profile. A bit on the the bitter side. Also touted for their many health benefits.

The noodles, 100% buckwheat. Despite its name, buckwheat is not related to wheat. In fact, it’s not a grain, but rather related to sorrel, rhubarb, and knotweed. Roasted buckwheat groats are known as kasha, a staple in Russia and Poland households; while I have Russian and Polish roots, I’ve yet to try kasha, perhaps this will be the year?

How To Make Buckwheat Soba Noodle Salad with Sambal Chili Dressing

Prepare the Noodles:

1. Cook the Noodles:

   • Bring a pot of water to a boil. Add the buckwheat noodles and cook until they are al dente, which usually takes about 5 minutes.

2. ---

   Cool the Noodles:

   • Drain the noodles and immediately plunge them into cold water. This stops the cooking process and helps to keep the noodles firm. Drain again and pat dry to remove excess moisture.

Prepare the Vegetables:

3. Julienne the Vegetables:

   • While the noodles are cooking, julienne the carrots and Persian cucumbers. Thinly slice the green parts of the scallions on a bias.

Prepare the Dressing:

4. Whisk the Dressing:

   • In a separate bowl, whisk together the olive oil, rice wine vinegar, tamari, honey, grated ginger, grated garlic, sesame oil, and sambal oelek until well combined. Adjust the quantity of grated ginger and sambal oelek according to your taste.

Assemble the Salad:

5. Combine Ingredients:

   • In a large bowl, combine the cooked noodles, julienned carrots and cucumbers, sliced scallions, cilantro (and basil if using), and edamame.

6. ---

   Add Dressing:

   • Add the dressing to the noodle mixture and gently toss everything together until well combined.

7. ---

   Garnish:

   • Top the salad with a sprinkle of black and white toasted sesame seeds (or a combination of sesame and nigella seeds).

Serve:

8. Serve:

   • Serve the salad with lime wedges and extra sambal oelek on the side for those who like a bit more heat.

Buckwheat Soba Noodle Salad with Chili Dressing

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5 from 2 reviews

• Author: Linda Schneider
• Total Time: 20 minutes
• Yield: Serves 4
• Diet: Vegetarian

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Description

Big flavors, minimal effort. This vibrant noodle salad is perfect for a quick weeknight meal or a casual get-together.

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Ingredients

Units USM Scale 1x2x3x

• 7 ounces (200 g) buckwheat noodles
• 2 medium carrots (julienned)
• 2 small Persian cucumbers (julienned)
• 1 bunch scallions (green parts only, thinly sliced on a bias)
• 0.5 cups (118 ml) loosely packed cilantro (or combination cilantro and basil)
• 1 cups (237 ml) edamame
• black and white toasted sesame seeds (or combination sesame and nigella seeds for garnish)
• lime wedges for serving
• sambal oelek for serving
• 0.25 cups (60 ml) olive oil
• 0.25 cups (60 ml) rice wine vinegar
• 2.5 to 3 tablespoons tamari
• 1 tablespoon honey
• 3 to 4 teaspoons (grated ginger, more or less to taste)
• 1 clove of garlic (grated)
• 3 teaspoons sesame oil
• 2 teaspoons sambal oelek (more if you like)

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Instructions

1. Bring a pot of water to a boil.
2. Drop in buckwheat noodles and cook until al dente, about 5 minutes. Drain and plunge into cold water. Drain and pat dry.
3. In a large bowl, combine noodles, carrots, cucumbers, scallions, cilantro, and edamame.
4. Add the dressing and gently toss.
5. Top with toasted sesame seeds.
6. Serve with lime wedges and extra sambal.
7. Whisk all dressing ingredients together until well combined.

Notes

• For best results, use freshly grated ginger for optimal flavor.
• Toasted sesame seeds can be made by dry-roasting in a pan over medium heat until fragrant.
• Leftover salad will last for up to 3 days in an airtight container in the refrigerator.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Main Course
• Method: No-Cook
• Cuisine: Japanese

Nutrition

• Serving Size: 1.75 cups
• Calories: 400
• Sugar: 10
• Sodium: 600
• Fat: 20
• Saturated Fat: 4
• Unsaturated Fat: 12
• Carbohydrates: 60
• Fiber: 8
• Protein: 12

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