Salad: Japan – ごまそばサラダ ➤ Goma Soba Sarada (Sesame Soba Salad)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Additional 30 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

8 oz (225 g) soba (buckwheat) noodles — is 7 7/8 oz (225 g) the dry weight before cooking or the cooked weight?
3 tbsp (45 ml) soy sauce
2 tbsp (30 ml) rice vinegar
1 tbsp (15 ml) toasted sesame oil
1 tbsp (15 ml) neutral oil (vegetable or canola)
1 tbsp (15 ml) honey or maple syrup
1 tsp (5 ml) grated fresh ginger
1 clove garlic, minced
1/2 tsp (2.5 ml) red pepper flakes (optional)
2 tbsp (30 ml) tahini or 1 tbsp (15 ml) smooth peanut butter (optional, for creamier dressing)
2 tbsp (30 ml) water (more as needed to thin dressing)
2 tbsp (30 ml) vegetable oil (for tossing noodles)
2 tbsp (18 g) toasted sesame seeds
2 tbsp (15 g) chopped roasted peanuts or cashews (optional)
1 cup (120 g) English cucumber, julienned or thinly sliced
1 cup (110 g) carrot, julienned or shredded
1/2 cup (75 g) red bell pepper, thinly sliced
3 scallions, thinly sliced
Fresh cilantro, for garnish
Lime wedges, for serving
Salt, to taste

Show original ingredient measurements

8 oz (225 g) soba (buckwheat) noodles — is 225 g the dry weight before cooking or the cooked weight?
3 tbsp (45 ml) soy sauce
2 tbsp (30 ml) rice vinegar
1 tbsp (15 ml) toasted sesame oil
1 tbsp (15 ml) neutral oil (vegetable or canola)
1 tbsp (15 ml) honey or maple syrup
1 tsp (5 ml) grated fresh ginger
1 clove garlic, minced
1/2 tsp (2.5 ml) red pepper flakes (optional)
2 tbsp (30 ml) tahini or 1 tbsp (15 ml) smooth peanut butter (optional, for creamier dressing)
2 tbsp (30 ml) water (more as needed to thin dressing)
2 tbsp (30 ml) vegetable oil (for tossing noodles)
2 tbsp (18 g) toasted sesame seeds
2 tbsp (15 g) chopped roasted peanuts or cashews (optional)
1 cup (120 g) English cucumber, julienned or thinly sliced
1 cup (110 g) carrot, julienned or shredded
1/2 cup (75 g) red bell pepper, thinly sliced
3 scallions, thinly sliced
Fresh cilantro, for garnish
Lime wedges, for serving
Salt, to taste

Instructions

1. Bring a large pot of salted water to a boil and cook the soba noodles according to package instructions until just tender (usually 4–5 minutes). Drain and immediately rinse under cold water until cool to stop cooking and remove excess starch.
2. Toss the cooled noodles with 2 tbsp (30 ml) vegetable oil to prevent sticking; set aside in a large bowl.
3. In a separate bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, neutral oil, honey (or maple), grated ginger, minced garlic, red pepper flakes (if using), and tahini or peanut butter (if using). Add 2 tbsp (30 ml) water and whisk until smooth; add more water a teaspoon at a time to reach a pourable consistency. Taste and adjust salt, acidity, or sweetness as needed.
4. Add the cucumber, carrot, red bell pepper, and scallions to the bowl with the noodles. Pour the dressing over the noodles and vegetables and toss gently but thoroughly to combine, ensuring the noodles are evenly coated.
5. Transfer to a serving bowl or platter. Sprinkle with toasted sesame seeds and chopped roasted peanuts or cashews, and garnish with fresh cilantro.
6. Chill 15–30 minutes if desired to meld flavors. Serve cold or at room temperature with lime wedges alongside hoisin-glazed pork chops.