Cold Soba Noodle Salad Recipe (Video)

Explore Asian was kind enough to send us some of their various organic, vegetarian noodles a while ago and, having finally gotten around to trying them, we have to admit they are pretty darn good. So good in fact, that they apparently inspired my sister, Davina, to come up with a fun, cold salad recipe using their soba noodles. I’m not usually a fan of cold noodles, frankly, but I have to give credit where it’s due (even if it is to my sister), they were delicious. I, myself, will definitely be making this recipe again (if the weather would ever STAY warm here in NYC finally).

Here’s Davina showing you how to make this super easy summer recipe. Let us know if you try them!


  • 1 1/2 tablespoons of low sodium soy sauce
  • 1 1/2 tablespoons of rice wine vinegar
  • 1/2 teaspoon of mirin
  • 1 tablespoon of toasted sesame oil
  • 1/2 tablespoon of siracha
  • 2 teaspoons of freshly grated ginger
  • 1 1/2 tablespoons of sesame seeds
  • Half of a small carrot grated
  • 3 tablespoons of chopped scallions
  • 1 whole english cucumber grated
  • Juice of half of a lime
  • One handful of fresh cilantro
  • One package of Soba Noodles (approx. 8 oz)


1. Boil 8 cups of water in a large pot.

2. Combine the soy sauce, rice wine vinegar, mirin, sesame oil, sriracha, ginger, sesame seeds in a bowl and whisk together.

3. Add your noodles to the boiling water.

4. Lower the heat and allow to cook for 6-8 minutes.

5. Strain the noodles.

6. Run cold water over the noodles to cool them down.

7. Transfer the noodles to a large bowl.

8. Add the dressing you made in step 2 to the noodles and mix it in.

9. Add the carrots, scallions, lime juice, cilantro, and cucumbers and combine.

10. Chill and serve!

Let me know what you think of them!

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