Soba Noodle Salad

Photo by: JessicaPruitt

by JessicaPruitt

about 1 year ago

This recipe was created by Whole Foods Market Team Member (ASTL Franklin, TN), William Kruse. I invited William to prepare this delicious salad in the cooking department in April 2012 and it was a great hit! Try it alone or with shrimp, grilled chiken or tofu, or with thin-sliced flank steak.

Serves 6

For the Salad:

  • 1 pound Buckwheat Soba Noodles
  • 1/2 head Napa cabbage, sliced
  • 2 large carrots, shredded
  • 3 scallions, angle sliced
  • 1 cup cilantro, chopped
  • 2 cucumbers, cut into noodles
  • 8 large basil leaves
  • 4 mint sprigs (leaf only)

For the Sauce:

  • Grapeseed Oil
  • 1 lump ginger, diced
  • Juice of one lime
  • Sriracha, to taste
  • 3 shakes of Fish Sauce
  • Toasted Sesame Oil
  • 2 tablespoons peanut butter
  • 2 tablespoons Soy Sauce
  • 1 small can of coconut milk
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon sesame seeds
  1. Julienne the carrots, peel and julienne the cucumber, wing or wedge cut the green onions, slice the cabbage in thin strips, and fine chop the cilantro, basil and mint.
  2. Add the noodles to 2 quarts of boiling water, cook to instructions on package. Add carrots to boiling water just before straining (no more than one minute) Rinse with cool water until room temp. (if cooking shrimp add them right before the carrots)
  3. Heat up 2 Tbsp of oil in a medium saucepan and add chopped garlic and ginger and saute on medium heat until they begin to brown. (they cook fast! about a minute) Whisk in all of the sauce ingredients at this time and blend together. Remove from heat and let cool.
  4. Combine noodles, veggies and sauce into a large bowl. Toss and serve!

Nutrition Info:


  • 492 calories
  • 21g total fat
  • 15g saturated fat
  • 0mg cholesterol
  • 345mg sodium
  • 70g carbohydrate (12g dietary fiber, 6g sugar)
  • 16g protein


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