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Soba Noodle Salad in a black bowl on a bamboo placemat

Cold Soba Noodle Salad for Two

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A sensual combination of Asian flavors and aphrodisiac ingredients, this bowl of noodles makes an easy vegetarian dinner tor two. 
Course Main Course
Cuisine Southeast Asian
Cooking Style Easy, Vegetarian
Diet and Health healthy-ish
Seasonal spring, Valentine's Day
Ingredient cucumber, Mango, Peanuts, Soba Noodles
Prep Time 15 mins
Cook Time 8 mins
Total Time 23 mins
Servings 2 servings
Author Megan McCulloch


For the soba:

  • 2/3 cup soba noodles, packed cooked according to the package instructions then chilled
  • roughly 1 tbsp toasted sesame seeds black or white
  • 1 tbsp peanuts (substitute with cashew or macadamias) – roasted and salted and roughly chopped
  • 1 medium avocado – diced or sliced
  • 1 medium mango – finely sliced
  • 1 Persian cucumber
  • small handful mint shredded
  • small handful cilantro leaves

For the sauce

  • 2 cloves garlic finely diced
  • 1 tbsp ginger – finely gated
  • 4 tbsp soy sauce
  • 4 tsp sesame oil
  • 4 tbsp Mirin
  • 1 tbsp honey see notes for vegan substitution


  • Submerge soba in a pot of boiling water.
  • Boil for about 4 minutes or until slightly al dente. (Keep a close watch as they are easy to overcook.)
  • Drain and rinse thoroughly in cold water.
  • Set aside to completely drain for a minute then spread the cooled noodles out on paper towels to dry. Top with a second towel and pat dry. (If you skip this step, the sauce will not take to the soba and you will find yourself facing a super sloppy and less flavorful bowl of soba.)
  • While the soba is drying, make the sauce by whisking together the garlic through Mirin. Add the honey and, if too thick, add 1/2 tsp hot water to thin the honey.
  • In a mixing bowl, toss the soba with the sauce and sesame seeds.
  • Divide the soba between two plates and garnish with the cashew (or other nuts), avocado, mango, cucumber, mint and cilantro.


To make a vegan soba salad, use brown rice syrup in place of the honey.