soba noodle

Enjoyed chilled or at room temperature, this Soba Noodle Salad tossed in a honey-soy dressing is exactly what you need for a quick, light meal.

Soba Noodle Salad

oz dried soba noodles

green onions/scallions

cilantro ((.7 oz or 20 g))

Tbsp toasted white sesame seeds

Tbsp neutral-flavored oil (vegetable, canola, etc)

Tbsp sesame oil (roasted)

red peppers (red pepper flakes)

Tbsp honey ((for vegan, use other substitute))

soy sauce

Gather all the ingredients.

To make the dressing, combine 1 Tbsp. vegetable oil, 3 Tbsp. sesame oil, and ½ tsp. crushed red peppers in a small saucepan.

Whisk all together and infuse the oil over medium heat for 3 minutes. Alternatively, you can put these ingredients in a small microwave-safe bowl and microwave for 3 minutes. Set aside to let it cool a bit; be careful while handling as it'll get very hot.

Add 3 Tbsp. honey and 3 Tbsp. soy sauce to the oil mixture.

Whisk all together until honey is completely dissolved.

Bring water to a boil (You do not need to salt the water for cooking soba.). Cook the soba noodles according to the package instructions, but make sure they are al dente. Drain into a colander and rinse the soba noodles under cold running water. This step is important to remove the starch from the soba noodles. Drain well and transfer to a large bowl.

Thinly slice the green onions and chop cilantro into small pieces.

Combine the soba noodles, dressing, green onion, cilantro, and sesame seeds in the bowl.

Toss everything together. Transfer to a serving bowl or plate. Serve chilled or at room temperature.

Miso chicken and soba noodles are the perfect salad combination.

Simple miso chicken salad recipe

(60 milliliters) each mirin & sake

(135 grams) red miso paste

tbs caster sugar

skinless chicken thigh fillets, trimmed

soba noodles

sunflower oil

frozen shelled edamame beans, thawed

¼ red cabbage, thinly sliced

spring onions, thinly sliced

mint

(80 milliliters) light soy sauce

(60 milliliters) rice wine vinegar

tbs tahini

tsp ginger

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981840878001&=domain=del

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Add some serious kick to your dinner with this punchy wasabi dressing that'll lift your noodle-game to new levels.

Broccolini and soba noodle salad with wasabi dressing and ginger salt

eggs

broccolini, sliced lengthways

(120 grams) frozen podded edamame, thawed

peanut oil

tsp wasabi paste

mirin

tbs sea salt flakes

tsp very finely chopped ginger

soba noodles,

avocado, sliced

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977445562001&=domain=del

5348771529001-5977445562001

This soba noodle recipe is quick and easy, plus rich in protein. Plus, there are two different sauce recipes, I used the Thai Peanut one for my noodle bowl!

Empowered Noodle Bowl + Oh She Glows Cookbook Giveaway!

gluten-free soba noodles, 115 g, buckwheat

Extra-virgin olive oil, for the noodles

bag frozen shelled edamame, thawed, 454-g

red bell pepper, diced

⁄2 seedless cucumber, diced, English

carrot, julienned

green onions, chopped,

cilantro leaves, chopped, 60 mL

Sesame seeds,

light miso, 45 mL

rice vinegar, 30 mL

sesame oil, 15 mL

tahini, 15 mL

orange juice, 60 mL

maple syrup, 5 mL

large garlic

sesame oil, 30 mL

natural smooth peanut butter

grated fresh ginger, 10 mL, optional

lime juice,

Make the Thai Peanut Sauce: In a mini...

Make the Thai Peanut Sauce: In a mini or regular food processor, combine the garlic, sesame oil, peanut butter, ginger (if using), lime juice, tamari, sugar (if using), and 2 to 3 tablespoons (30–45 mL) water. Process until combined. -OR- Make the Orange-Maple Miso Dressing: In a mini or regular food processor, combine the miso, vinegar, sesame oil, tahini, orange juice, water, and maple syrup and process until well combined.

Make the Salad: Cook the soba noodles according...

Make the Salad: Cook the soba noodles according to the instructions on the package. Be sure not to overcook them—they should only take 5 to 9 minutes, depending on the brand. Drain the noodles and rinse them under cold water. Transfer the noodles to a large bowl and toss them with a drizzle of extra-virgin olive oil (this prevents the noodles from sticking together).

Add the edamame, bell pepper, cucumber, carrot, green...

Add the edamame, bell pepper, cucumber, carrot, green onions, and cilantro to the bowl with the noodles and toss until well combined.

Pour your desired amount of the dressing over...

Pour your desired amount of the dressing over the salad and toss to coat. (Any leftover dressing will keep in an airtight container in the refrigerator for up to 1 week.)

Portion the salad into 4 bowls and garnish...

Portion the salad into 4 bowls and garnish each serving with a sprinkle of sesame seeds and some green onions. Serve any leftover dressing on the side.

“Eat eggplants now while in season," says chef and recipe author Paul West. Nothing says midweek dinners quite like a big bowl of comforting noodles.

Paul West's eggplant and soba noodle salad

eggplants,

(60 milliliters) extra virgin olive oil

pack soba noodles

(80 milliliters) soy sauce

garlic clove, crushed

brown sugar

red chilli, finely chopped

tbs sesame oil

cukes, quartered lengthways

tsp sesame seeds, toasted

basil, leaves picked

When it's warm, there's nothing more satisfying than a chilled soba noodle salad, writes Hetty McKinnon.

Chilled soba noodle salad with marinated cucumbers, sesame and avocado

Lebanese

Ice cubes, for the ice bath

Tbsp rice vinegar

milliliters (6 tsp) sugar

tsp tamari or soy sauce

avocado, peeled, seed removed, diced

sesame oil

spring onions, finely sliced

Using a mandoline or knife, thinly slice the cucumbers into rounds. Place them in a bowl and sprinkle over 1/2 teaspoon of salt. Using your hands, lightly massage the salt into cucumbers and leave to sit for 5 minutes.

Bring a large pot of salted water to the boil. While you wait for it to boil, add ice cubes to a bowl of water (this is called an ice bath). 

When the water is boiling,add the soba noodles and cook according to packet instructions, about 6-7 minutes. Drain the noodles, and refresh under cold running water. Drop them into the ice bath and leave them to chill while you prepare the remainder of the salad.

Prepare your seasoning sauce by combining the rice vinegar, sugar, 1/2 teaspoon of salt and tamari. Stir until the sugar has dissolved. Squeeze the cucumbers to extract as much liquid as possible. Discard the liquid. Place the cucumbers in a bowl and pour over the seasoning sauce. Add the sesame seeds and stir to combine. Set aside to marinate for 5 minutes.

Drain the noodles and place them into a large serving plate or bowl. Add the cucumbers along with the seasoning sauce, avocado, sesame oil and, using tongs or your hands, toss well to combine. To serve, top with spring onions and scatter with more sesame seeds. 

In this Asian take on summer pasta, noodles are tossed with a lovely orange-peanut dressing and tons of fresh vegetables.

Sesame Soba Noodles with Cucumber, Bok Choy, and Mixed Greens

orange juice

peanut butter

rice vinegar

ginger

lime juice

orange peel

garlic cloves,

lime peel

dried crushed red pepper, divided

canola oil

Asian sesame oil

(loosely packed) mixed baby greens

baby bok choy, cored, thinly sliced crosswise

English hothouse cucumber,

green onions,

cilantro

peanuts

Epicurious

Puree first 9 ingredients and 1 teaspoon red pepper in blender until smooth. With machine running, gradually add canola oil through opening in lid. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.

Cook soba noodles in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Using kitchen shears, cut noodles crosswise in 2 to 3 places. Drizzle noodles in strainer with sesame oil and toss to coat.

Place greens, bok choy, cucumber, green onions, chopped cilantro, and mint in large bowl. Add 1 teaspoon red pepper, dressing, and noodles; toss to coat. Season to taste with salt and pepper. Garnish with cilantro sprigs and peanuts and serve.

Add some Pan-Asian flare to your fish tonight!

Miso Halibut with Soba Noodle Stir-Fry

(12 ounces) prepared soba noodles (or noodle of choice)

halibut

sesame oil, divided

bok choy

sugar snap peas

mushrooms

green onion

miso

water

teriyaki sauce

Prepare noodles according to package directions; set aside.

If frozen, rinse ice glaze from halibut under...

If frozen, rinse ice glaze from halibut under cold water; pat dry with paper towel.

Heat large, nonstick skillet or wok over medium-high...

Heat large, nonstick skillet or wok over medium-high heat. Brush both sides of halibut with half of the sesame oil.

In heated skillet, cook fish, uncovered, about 3-4...

In heated skillet, cook fish, uncovered, about 3-4 minutes, until browned.

Shake pan occasionally to keep fish from sticking....

Shake pan occasionally to keep fish from sticking. Turn halibut over; reduce heat to medium and cover.

Cook 5-7 minutes for frozen halibut or 2-3...

Cook 5-7 minutes for frozen halibut or 2-3 minutes for fresh/thawed fish, cooking until fish is opaque throughout. Transfer fillets to plate; cover to keep warm.

Wipe out skillet/wok with paper towel. Add remaining...

Wipe out skillet/wok with paper towel. Add remaining sesame oil.

Heat to medium-high then add and stir-fry bok...

Heat to medium-high then add and stir-fry bok choy, snap peas, mushrooms and green onions. Stir in noodles; turn off heat. Cover and keep warm.

In saucepan, blend miso, water and teriyaki sauce....

In saucepan, blend miso, water and teriyaki sauce. Bring mixture to boil then reduce heat to a simmer and cook 1 minute. Stir sauce into warm noodle-vegetable mixture.

To serve, divide and portion mixture into 4...

To serve, divide and portion mixture into 4 bowls or plates. Top each with halibut fillet.

Bright and zippy, rich and savory, this streamlined take on ramen wakes your palate like a sunbeam streaming through the curtains on a lazy morning in bed. It’s superfast yet it tastes as if you've just spent hours simmering it. Simply make a quick garlicky broth enriched with soy sauce and enhanced by the bones and skin from a store-bought rotisserie chicken. Cook noodles right in the broth and then add the shredded chicken, fresh citrus juice, cilantro, sesame and a little more soy. If you’d like, serve with the juiced lime and lemon halves in the bowl to add more vibrancy to this satisfying meal.

Citrus-Soy Chicken Ramen

(2-pound) rotisserie chicken

Salt and pepper

olive oil

garlic,

onions

soy sauce,

noodles

limes,

lemons,

Sesame seeds sesame oil,

NYT Cooking

https://static01.nyt.com/images/2025/03/18/multimedia/CR-citrus-soy-chicken-noodle-soup-ltgv/CR-citrus-soy-chicken-noodle-soup-ltgv-videoSixteenByNineJumbo1600.jpg

Ghazalle Badiozamani for The New York Times. Food Stylist: Barrett Washburne.

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Pick and shred the meat off the chicken (you should have about 3 1/2 cups), season with salt and pepper to taste and set aside; save the bones and skin.

In a large pot or Dutch oven, heat the oil over medium-high. Add the garlic and onions and cook, stirring occasionally, until lightly golden in spots, about 5 minutes. Add the chicken bones and skin, cilantro stems, soy sauce and 8 1/2 cups of water. Bring to a gentle simmer, and let cook until flavorful with a distinct chicken essence, 15 to 20 minutes. Using a spider or fine-mesh sieve, lift or strain out the vegetables and chicken pieces and discard.

Bring the broth back up to a simmer. Add the noodles and cook according to the package instructions, then turn off heat.

To serve, ladle the broth into bowls (tongs work well for the noodles) and add as much chicken as you’d like. Squeeze in lime and lemon juice to taste, then, if you like, toss in the spent citrus halves to let the oils from the peels subtly infuse the broth. Top with cilantro leaves and tender stems, along with sesame seeds or sesame oil and more soy sauce, if desired.

Recovering from Covid & wish I had this ready to eat.  I look forward to making it soon & would add soy braised soft boiled eggs as a garnish.

I found this truly horrendous. I don't know what I did wrong, because everyone else seems to love it, but I couldn't even eat the leftovers, which is rare.

I made the broth with the chicken carcass and unpeeled garlic and onions.  I dirtied another pot and browned some mushrooms in a saucepan, then ladled the strained broth into the saucepan with the mushrooms.  I then added some red miso (about 3 tablespoons), and wilted some greens in the broth (spinach, arugula, and baby chard).  I squeezed a whole lime into the broth.  Cooked the noodles separately.  Then I served with sliced scallions and radishes and the chicken.  Delicious!

Maybe I did something wrong but did not like this at all, was very starchy and mushy,

This was so much tastier than I thought it’d be. Followed directions, unfortunately I only had one head of garlic but the broth still had a delicious flavor. I added some white miso per another commenters suggestion, and also cooked the noodles separately (best thing to do when making any kind of soup/ramen). Squeezed a quarter of a lemon and a lime directly into the broth. I would make this a million more times. I’m very excited to eat this in the colder months.

This is the first review I’ve ever written on NYT Cooking, but this recipe is so perfect I feel compelled to write! It’s simple, filling, yet bright and refreshing enough to have even on a hot day. When there’s leftovers of this I literally go to bed excited to eat it for dinner the next day. 10/10 no notes

My family just loved this. I added a little piece of ginger, it’s a family favourite now!

Delicious.  Before adding lemon and lime juice it was fine, adding it took it to fantastic!  Cilantro for my husband, none for me and my genetic aversion for it.  Added a bit of sesame oil and sesame seeds, and some sliced scallions.  Who knew a rotisserie chicken could do this?

So yummy - especially if someone in your house is sick. Few small changes I made: simmered the broth for about 30 minutes, added a little ginger root, added about 1 garlic bulb back and used an immersion blender to mix into the broth and then cut about half the onions up and added back before cooking the ramen noodles. The ramen noodle package I had was 9.5 oz so will need to add a little more water next time so there is enough broth! Loved it with some jalapeño slices, sesame seeds, chili crisp and lots of cilantro.

I treated the recipe more like inspiration than instructions. Started by sizzling sliced shiitake, green cabbage and garlic in sesame oil, then added the shredded chicken and plenty of bone both. Simmered while I cooked up some buckwheat soba noodles. Finished it with plenty of soy, lemon, and lime. Didn’t have the cilantro, but it would have been a nice additional. It doesn’t resemble ramen, but it is so cozy, wholesome and delicious.

I made veggie version of this and it is SO good!! used veg better than bouillon in the water and added some sliced ginger and toasted sesame oil while making the broth. For noodles I used soba and topped with crisped Abbotts fake chicken, scallions, cilantro, red spring onions, garleeks, sliced jalapenos and Fresno’s. Did end up needing less lime and lemon to get desired freshness but think that is due to not having the umami from the actual chicken. LOVED and so easy.

made this with carcass of a chicken I cooked myself but having a rotisserie bird would save time. I used gluten-free ramen from Costco and they worked fine. this recipe is a great place to start with if you are looking for a chicken soup or ramen. An experienced cook or experimental cook should feel free to personalize with any add-ins or adjustments dictated by what you have on hand.

I followed the recipe pretty closely and I didn’t get the same flavor as others mentioned. I’d try it again with more salt and longer cook time for the broth

Top 13 soba noodle recipes from across the web

The most viewed soba noodle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Soba Noodle Salad

Simple miso chicken salad recipe

Broccolini and soba noodle salad wi...

Empowered Noodle Bowl + Oh She Glow...

Paul West's eggplant and soba noodl...

Chilled soba noodle salad with mari...

Sesame Soba Noodles with Cucumber, ...

Miso Halibut with Soba Noodle Stir-...

Citrus-Soy Chicken Ramen

Sesame Salmon Noodle Bowls With Pon...

Bibimbap-Style Soba Noodle Salad

Charred Broccoli and Salmon Noodle ...

Chilled Sesame Soba and Tofu

Top 13 soba noodle recipes from across the web

The most viewed soba noodle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Soba Noodle Salad

Simple miso chicken salad recipe

Broccolini and soba noodle salad wi...

Empowered Noodle Bowl + Oh She Glow...

Paul West's eggplant and soba noodl...

Chilled soba noodle salad with mari...

Sesame Soba Noodles with Cucumber, ...

Miso Halibut with Soba Noodle Stir-...

Citrus-Soy Chicken Ramen

Sesame Salmon Noodle Bowls With Pon...

Bibimbap-Style Soba Noodle Salad

Charred Broccoli and Salmon Noodle ...

Chilled Sesame Soba and Tofu

The most viewed soba noodle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine