Soba-Noodle Salad


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


  • ¼ cup rice-wine vinegar

  • 1 teaspoon grated peeled fresh ginger

  • 2 teaspoons tamari or low-sodium soy sauce

  • ¼ 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

  • ¼ cup thinly sliced fresh mint

  • ¼ 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.

    Soba-Noodle Salad
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