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Soba Salad

Sauteed mushrooms and fresh cucumber mingle in this healthy buckwheat-noodle salad.

  • servings: 6


  • 3 tablespoons safflower oil, divided
  • 1 large shallot, halved and thinly sliced crosswise (1/3 cup)
  • 3.5 ounces bunashimeji (beech mushrooms)
  • 9 ounces buckwheat noodles
  • 6 tablespoons soy sauce
  • 1/4 cup rice vinegar (seasoned)
  • 1 teaspoon sriracha
  • 2 teaspoons sesame oil
  • 2 scallions, thinly sliced on the bias
  • 1/2 English cucumber, cut into 1 1/2-inch-long matchsticks
  • 2 tablespoons sesame seeds, toasted


  1. Step 1

    Heat 2 tablespoons oil in a large skillet over medium-high heat. When oil shimmers, add shallots and mushrooms to skillet and saute until shallots become golden and mushrooms brown in places, 3-4 minutes. Transfer to a large, heatproof bowl.

  2. Step 2

    Bring a large pot of water to a boil and cook noodles according to package instructions. Drain; toss in bowl with shallots, mushrooms, and remaining tablespoon oil. Cool to room temperature.

  3. Step 3

    In a medium bowl, whisk together soy sauce, rice vinegar, sriracha, sesame oil, and scallions. Divide dipping sauce between individual serving bowls.

  4. Step 4

    Toss cucumber and sesame seeds with noodles just before serving.

Mad Hungry, March 2011

Reviews (1)

  • 19 Jun, 2012

    I love LSQ, her family, and her inspiration with what's in the frig. I've recently been encouraged to go gluten free. Not something I looked forward to becaurse I love bread. This recipe was a delicious. I've been the primary care person for my mother and her hsband for 10 years. I am an artist and have relinquished my "career" to care for my partents. My creativity turned to cooking. Martha and Lucinda have given me an outlet to be creative. master gluten-free, and keep my sanity. Thanks