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Buckwheat Soba Noodle Salad


20 minutes

4 servings


Make this cold salad ahead of time and keep refrigerated. Let the sauce blend in with the vegetables and noodles for a sesame-ginger kick. Buckwheat is gluten free, make sure you read the label that you are buying 100% buckwheat noodles.

Buckwheat Soba Noodle Salad


  • 1 package of 100% buckwheat soba noodles

  • 3 scallions, white parts minced

  • 2 inch piece of ginger, zested (about 2 tablespoons)

  • 2 teaspoon(s) roasted sesame oil

  • 3 tablespoon(s) coconut aminos

  • 2 tablespoon(s) rice vinegar

  • 1/4 cup(s) extra virgin olive oil

  • 1 teaspoon(s) honey, raw if you have it

  • 2 small carrots peeled

  • 1 cucumber, peeled, cut lengthwise and de-seeded

  • 2 small heads bok choy, cut off the very end of the white part

  • 1/4 cup(s) cilantro, cleaned and de-stemmed


1. In a soup pot, bring two quarts of water to a boil. Add the package of soba noodles and follow the directions on the package. Do not over cook. Stir often, to break up the sticky noodles.

2. Sauce: Add the scallions, ginger, sesame oil, coconut aminos, rice vinegar, olive oil, and honey to a small bowl and mix well. Set aside.

3. Chop the bok choy fine. In a food processor, dice the cucumber and carrots.

4. Mince the cilantro, or chop loosely, based on your preference.

5. When the noodles are done, drain and rinse under cold water.

6. In a large bowl, add the noodles, vegetables and 1/2 the sauce. Mix well.

7. Add more sauce to taste, serve cold. Enjoy!

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