Soba Noodle Salad with Yuzu Dressing

5 from 3 votes

Soba Noodle Salad with Yuzu Dressing

Soba Noodle Salad with Yuzu Dressing is a cooling Japanese salad with fresh spring snap peas, radishes and greens with a yuzu ginger soy dressing.

Prep Time15

Cook Time10

Total Time25

Course: Mains, Sides

Cuisine: Japanese

Servings:

Calories: 264kcal

Author: HWC Magazine

Ingredients

Yuzu ginger dressing

6 tablespoons soy sauce
(or tamari)
2 tablespoons sesame oil
2.5 tablespoons honey
(or maple syrup for vegan option)
2 tablespoons rice wine vinegar
2 teaspoons yuzu paste
(or 2 teaspoons lemon zest)
1 teaspoon ginger freshly grated or ½ teaspoon dry dround ginger

Soba Noodle Salad

7.5 ounces soba noodles
or about 3 bundles of soba noodles
1 tablespoon Salt
to boil soba noodles (1 tablespoon of salt for 16 cups/ 4 quarts water)
1 cup snap peas
¾ cup radishes
sliced
¼ cup green onions
sliced
2 cups leafy greens
(spinach. Kale chard, etc.)
2 tablespoons white sesame seeds
toasted
2 eggs
optional
½ cup Edamame cooked and shelled - optional

US Customary - Metric

Instructions

Boil soba noodles in salted water according to directions. Our directions are for about 6 minutes for aldente noodles. Do not overcook noodles. Immediately drain the soba noodles and rinse with cool water. Set aside.
Boil eggs in water for 6 minutes. Remove from pot. Rinse to cool and peel. Slice. Set aside.
Make Yuzu ginger dressing: In a small bowl mix together soy sauce, sesame oil, honey, rice wine vinegar, yuzu paste (or lemon zest) and freshly grated ginger and mix. Set aside.
Toss your salad together: In a very large salad bowl add your cooked, rinse and cooled soba noodles, snap peas, radishes, green onions, leafy greens, toasted sesame seeds and yuzu ginger salad dressing. Toss well.
Garnish with hard boiled eggs and edamame, if desired, and enjoy!

Notes

Make sure to salt your water well to boil your soba noodles.

Feel free to add any vegetables you desire to your Soba Noodle Salad with Yuzu Dressing. Ribbons of carrots and edamame all work very well in this recipe too.

You can make this recipe vegan by exchanging the honey to maple syrup.

You can substitute rice wine vinegar with apple cider vinegar, if needed.

Feel free to swap the Yuzu paste with 2 teaspoons of lemon zest. Or you can exchange both the 6 tablespoons of soy sauce and 2 teaspoons of yuzu paste with 6 tablespoons of ponzu sauce.

Please note that ponzu sauce is not gluten-free. If you are celiac, you will need to make sure your soba are 100% buckwheat and made gluten-free as many brands are part wheat and part buckwheat. You can feel free to exchange soy sauce with tamari sauce.

Nutrition