Miso-Tahini Soba Noodle Salad (Chilled)
Brimming with fresh herbs, crunchy cucumbers and saucy noodles, this vibrant and refreshing soba noodle salad is a feast for the eyes. With lots of options for substitutions it’s destined to be a favorite.
A bowl of saucy noodles is the answer to all life’s problems. Going through a break up? Rigatoni alla Vodka will be there for you. Long day at the office? That’s what Pantry Pasta is for. Filled with existential dread? Udon Noodles will sort that right out!
This chilled soba noodle salad a recipe I make over and over with different variations based on what I have in the fridge and what kind of mood I’m in. Feel free mix it up with different vegetables (like carrots, cabbage, or mushrooms) and herbs (cilantro, mint, basil) depending on what you’re in the mood for.
Half of this salad is raw—cool, crunchy vegetables and herbs—which means most of the preparation is simple assembly. And since it’s already cold, you can eat it straight out of the refrigerator the next day for lunch. Which means you may as well make a double batch!
Ingredients You’ll Need:
To make this recipe you’ll need: miso, tahini, soy sauce, sesame oil, rice vinegar, sugar, cucumbers, mint, cilantro, scallion, sesame seeds, soba noodles and (optional) chili oil.
*See recipe card for additional notes and ingredient substitutions.*
Note: Chili Oil is totally optional in this recipe but it does add a nice kick of heat if you’re into that kind of thing. My go-to is a drizzle of Lao Gan Ma Spicy Chili Crisp but almost any brand of chili crisp or chili oil will do.
Recipe Steps:
Step 1. Cook and Cool the Soba Noodles
Cook the noodles in a pot of salted, boiling water according to the instructions on the package. Drain and rinse under cold water to cool them down quickly.
Step 2. Make the Miso-Tahini Sauce
In a small mixing bowl, whisk together all of the dressing ingredients until smooth and creamy.
Step 3. Toss and Serve
Toss the noodles, dressing, cucumbers and herbs together until throughly combined. Divide the salad between bowls and top with a drizzle of chili oil. Serve cold.
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Miso-Tahini Soba Noodle Salad (Chilled)
Ingredients
Salad
- 1/2 lb soba noodles
- 3 scallions - thinly sliced
- 1 heaping cup fresh herbs; cilantro, mint and/or basil - roughly chopped
- 3 Persian cucumbers - thinly sliced
- 1 tablespoon toasted sesame seeds
- 1 tablespoon chili oil or chili crunch - optional
Miso-Tahini Dressing
- 1/4 cup tahini
- 2 tablespoon white miso paste
- 2 tablespoon rice vinegar
- 2 cloves garlic, grated
- 1 tablespoon soy sauce
- 2 tablespoon sesame oil
- 2 tablespoon sugar or honey
- 1/4 – 1/2 cup water
Instructions
- Bring a pot of salted water to a boil. Cook the soba noodles according to the instructions on the package. Drain and rinse under cold water to cool the noodles down. Toss with a splash of oil to prevent clumping then transfer to the fridge to chill while you assemble the rest of the salad.
- In a small bowl, whisk together all of the dressing ingredients, except the water. The dressing will seize up at first, add the water, a few tablespoons at a time until you achieve a smooth, pourable consistency.
- Toss the chilled soba noodles with the dressing and fresh cilantro, cucumber, and sesame seeds. Divide between bowls top with a drizzle of chili oil – serve chilled.
Notes
- Leftovers will stay fresh in the fridge for 2-3 days. Serve chilled or room temperature.
So quick & delicious! Made this twice in one week- couldn’t get enough! Swap the cilantro for parsley if you have the soap gene 🙂
So glad you liked it, Sarah!
The dressing recipe looks very much like my soup base for DIY miso sesame ramen! I put it in the bottom of a bowl, put frozen and fresh veggies on top, add dehydrated noddles, and then add hot water when I get to work. The combination is delicious. I’m excited to try your take on it! Posting this recipe to Baby Bloom Nutrition on FB 🙂 (scheduled for Saturday)