Ingredients for Soba Noodle Salad
- Vegetable Broth
- Rice Vinegar
- Tamari Soy Sauce
- Shallot
- Whole Grain Mustard
- Garlic Clove
- Peanut Oil
- 2 tablespoons chopped chives
- Shiitake Mushrooms
- Pepper
- Soba Noodles
- Sesame Oil
- 1/4 cup thinly sliced scallions
- 1/2 cup bean sprouts (optional)
- 1/2 cup shredded carrots
- 1/2 cup snow peas
- Mixed Greens
- Pickled ginger, to garnish
- Sesame seeds, to garnish
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How to Make Soba Noodle Salad
- **Make the Dressing:** In a small bowl or jar, whisk together 1/4 cup chicken broth, 2 tablespoons rice vinegar, 2 teaspoons soy sauce, 2 finely minced shallots, 1 teaspoon Dijon mustard, and 1 clove minced garlic.
- Whisk in 1 tablespoon sesame oil and 2 tablespoons chopped chives. Set aside.
- **Sauté Mushrooms:** Heat 1 tablespoon sesame oil in a skillet over medium heat. Add 8 ounces sliced mushrooms and sauté until tender, about 5-7 minutes. Season with 1 teaspoon soy sauce. Remove from heat and let cool.
- **Cook Noodles:** Cook 8 ounces soba noodles according to package directions. Drain well and rinse under cold water twice to prevent sticking.
- **Assemble Salad:** In a large bowl, toss the cooked soba noodles with 1 teaspoon sesame oil. Add the cooled mushrooms, 1/4 cup thinly sliced scallions, 1/2 cup bean sprouts (optional), 1/2 cup shredded carrots, and 1/2 cup snow peas.
- Pour the dressing over the noodle mixture and toss gently to combine.
- **Serve:** Arrange salad greens on plates (optional). Top with the soba noodle salad. Garnish with pickled ginger and sesame seeds.
- **Serve with Asian Tuna Skewers:** Add grilled Asian tuna skewers on top of the salad for a complete and delicious meal!
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
21g
Fat
5g
Carbs
19g