Soba-Noodle Salad

Enjoy this recipe for soba-noodle salad -- it's a wonderfully light lunch treat.

  • Servings: 6
Soba-Noodle Salad

Source: The Martha Stewart Show, March Spring 2009


  • 1/4 cup rice-wine vinegar
  • 1 teaspoon grated peeled fresh ginger
  • 2 teaspoons tamari or low-sodium soy sauce
  • 1/4 teaspoon fish sauce
  • 2 teaspoons freshly squeezed lime juice
  • 2 pinches cayenne pepper
  • 4 tablespoons safflower oil
  • 1 teaspoon toasted sesame oil
  • Coarse salt and freshly ground pepper
  • 12 ounces soba noodles (not 100 percent soba)
  • 1 green mango, peeled and julienned
  • 1 large red pepper, stemmed, seeded, cored, and julienned
  • 1 medium carrot, julienned
  • 3 scallions, thinly sliced on the bias
  • 1/4 cup thinly sliced fresh mint
  • 1/4 cup thinly sliced fresh basil
  • Lime wedges, for serving


  1. In a small bowl, mix together vinegar, ginger, tamari, fish sauce, lime juice, and cayenne pepper. Slowly whisk in oils until well combined; season with salt and pepper. Set dressing aside.

  2. Fill a medium pot of water and bring to a boil over high heat. Add soba noodles and cook according to the package directions, until al dente, 4 to 5 minutes. Drain and rinse with cold water.

  3. Transfer noodles to a large bowl and add mango, red pepper, carrot, scallions, mint, and basil. Season with salt and pepper; toss to combine.

  4. Drizzle with dressing; you may not need to use all the dressing. Serve salad with lime wedges.


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