Soba Noodle Salad 🏮

This Japanese-inspired dish is the perfect summer noodle salad.

This is one my favourite dishes to make during summer. It is a Japanese-style soba noodle salad which is served cold, so it is perfect for those hot and humid days when you want to eat something nourishing but refreshing.

I first came across this recipe in Forever Summer by Nigella Lawson, but as I have made it so many times over the years (in fact, decades!), I have tinkered with her recipe somewhat to adjust it to my own tastes.

To start with, I have doubled the amount of dressing for the same amount of noodles, so that these noodles are quite well seasoned. I also like to have more acidity in the dressing, but I suggest that you make the recipe as described below, and simply adjust to taste.

It’s worth bearing in mind that different brands of soy sauce have different levels of saltiness, honey can also vary in sweetness, etc. so definitely taste for seasoning.

You can eat the noodles just as they are, but I like to serve it with my Honey Soy Chicken, Japanese Fried Chicken (Karaage), Teriyaki Chicken Meatballs, or simply some good quality sashimi-style raw salmon for an easy dinner.

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Soba Noodle Salad

Recipe inspired by Nigella Lawson’s recipe in Forever Summer. Serves 4 as part of a meal.

Ingredients

300 g dried soba noodles

salt

1-2 tablespoons rice vinegar, or to taste

50 ml (3 tablespoons plus 1 teaspoon) soy sauce

20 ml (4 teaspoons) runny honey

20 ml (4 teaspoons) sesame oil

spring onions (scallions) or chives, finely chopped

1-2 tablespoons toasted sesame seeds

pickled chillies (optional)

Instructions

To cook the soba noodles

1. Bring a large pot of water to the boil.

2. Add the dried soba noodles.

3. Add 1-2 teaspoons of salt to the boiling water.

4. Cook the noodles over medium-high heat until the noodles are cooked but not too soft. Check the packet for instructions on how long to cook, but it is generally in the range of 6-8 minutes.

5. Drain the noodles.

6. Rinse the noodles immediately in cold water to stop the cooking process and to cool down the noodles.

7. Shake the noodles in the colander well to remove as much water as possible.

8. Set the colander aside for about 10 minutes for the noodles to continue cooling, as well as dry slightly.

To make the dressing

1. Choose a large serving bowl in which you plan to serve the noodle salad.

2. I like my noodle salad to be well-seasoned, so I like to make the dressing directly in the serving bowl. Alternatively, you can make the dressing in a large jug, pour half of the dressing over the noodles as per the instructions below, and reserve the rest of the dressing for people to help themselves if they want their noodles to be more seasoned.

3. Whisk together the rice vinegar, soy sauce, honey and sesame oil.

4. Taste the dressing for seasoning.

5. Add the noodles to the dressing (or the dressing to the noodles, depending on the method you have chosen), as well as the spring onions (scallions).

6. Toss the noodles well through the dressing, making sure every strand is coated.

7. Leave the noodles to stand for at least 30 minutes, for the noodles to soak up the flavours of the dressing. However, as little as 10 minutes is also fine.

8. Just before serving, sprinkle the noodle salad generously with toasted sesame seeds.

9. Those who like their food spicy can add some pickled chillies.