There are very few dishes I can eat every day but this delicious soba salad is one of them. My husband still works from home 3 days a week and on those days we eat soba salad for lunch. We somehow never get sick of this satisfying meal especially since we can mix it up with lots of different vegetable combinations. With a side of chicken for protein, our lunches pretty much run on autopilot.
We started eating this salad after my friend Jennie brought it to a potluck picnic. It was so refreshing on a hot summer day and the wasabi in the dressing gave it just the right amount of kick. She used mandarin oranges for a bit of sweetness but many other fruits are great in this salad such as Korean pears or apples. Perilla leaves and cucumbers make a wonderful addition when they are in season.
Soba is made from buckwheat and in Korea it’s called memil. Soba is a healthy noodle, especially when compared to noodles made purely from wheat flour. Chewy and flavorful, soba is also much more delicious than whole wheat noodles.
According to Healthline, one cup of soba noodles has 21% of the daily recommended value of the mineral manganese. Manganese is important for bone health, glucose metabolism, and wound healing. It also supports your nervous system.
Soba noodles also contain small amounts of other important minerals, including:
- zinc
- magnesium
- potassium
- phosphorous
- iron
Unfortunately, not all soba noodles are made equal. 100% buckwheat noodles are not only hard to find, but are not as chewy and tasty in my opinion. Most of the soba you sold in stores and online will be mixed with wheat, which is what I prefer. You will find excellent soba at your local Korean or Asian grocery store. But you might have to experiment with a couple different brands before you find a favorite. I like this Korean brand which is available online at the time of this writing.
It is also essential that you find the optimal cooking time for your noodles. My favorite brand requires exactly 7 minutes of boiling followed by a cold water rinse in the sink. Soba noodles should have a nice bite so be sure not to overcook.
Make plenty of dressing/sauce and keep it in the fridge for up to 2 weeks. You too might find yourself eating this Korean soba salad multiple times a week.
Jennie’s Soba Salad
- 2 Bundles Soba noodles
- Various vegetables and fruit for salad such as lettuce, cucumbers, avocadoes, korean pear, apples, mandarin oranges, and tomatoes
Dressing (Enough for 8 Servings)
- 1/4 Cup Soy sauce
- 1/4 Cup Rice vinegar
- 3 Tablespoons Sugar
- 1/4 Cup Olive oil
- 1/4 Cup Sesame oil
- 2 Teaspoons Wasabe (Adjust as desired)
-
Combine all dressing ingredients and mix well either by shaking in a squeeze bottle or stirring vigorously in a bowl.
-
Bring a pot of water to a boil and add soba noodles. Cook according to directions, approximately 7 minutes.
-
Immediately drain noodles into colander and wash with cold water until the noodles feel cool. Set aside to drain.
-
Wash, cut and mix lettuce, vegetables and fruit.
-
Add soba to salad and drizzle with dressing.
-
Optional: Grill or air fry chicken to add to soba salad.
