This Asian Soba Noodle Salad is a light and refreshing side dish. It is full of vibrant colours and beautiful flavours. I highly recommend making the dressing as it complements the flavours really well!
To make this salad, you’ll need:
Colourful vegetables
I used a combination of red and green cabbage for this Asian Soba Noodle salad. The two colours, in particular the red cabbage gives this salad a beautiful vibrant colour.
I used a cerated knife to cut the cabbage into thin pieces which gives them a ‘shredded’ look. For the carrots I used a julienne peeler but you could definitely cut them using a knife in any way you prefer. I like to cut my spring onion on a slight angle, again this is something I decided to do.
Noodles
When I was making this salad, I happen to find some soba noodles at the bottom of our cupboard and decided to use if for this recipe. However, this salad would go great with any asian style noodle such as rice noodles, vermicelli, or even udon noodles.
A Simple Dressing
What I love about most asian salads is that they usually have a combination of salty, sweet and slightly tangy components. This makes them very delicious. I decided to make this dressing using soy sauce for the saltiness, the agave syrup for the sweetness and the apple cider vinegar for the tanginess. You can replace the agave syrup for another liquid sweetener such as maple syrup. Otherwise you could use sugar but you may need to adjust the amount (I’d recommend 1-2 tsp if using sugar). I also added some sesame oil because after all, it is an Asian-style Soba noodle salad.
Have you tried making this salad?
If you made this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #fiveelementswithanna on Instagram!
Asian Soba Noodle Salad
Ingredients
- 270 grams Soba noodles (or noodles of your choice)
- 1/2 head Red cabbage (shredded)
- 1/2 head Green Cabbage (shredded)
- 1 large Carrot (cut into thin strips)
- 2 sprigs Spring onion (finely diced)
- 1 Tbsp Pickled ginger (finely diced)
Dressing
- 6 Tbsp Soy sauce
- 4 Tbsp Sesame oil
- 2 Tbsp Apple cider vinegar
- 4 Tbsp Agave syrup (or sweetener of your choice)
Instructions
- Cook the soba noodles according to the packet instructions. The noodles I was using needed only 4 minutes of boiling time.
- Add the vegetables to a large mixing bowl and stir (I like to use my hands to toss them). Add the dressing ingredients to a small bowl and mix well.
- Once the noodles are cooked, drain and rinse them with cold water. Add the noodles to the mixing bowl and stir.
- Lastly, add the dressing to the bowl and combine everything using your hands or with a fork/tongues.
