Description
This refreshing Cold Soba Noodle Salad combines tender soba noodles with a vibrant mix of fresh mango, carrot, cucumber, serrano pepper, and fragrant herbs, all tossed in a tangy, slightly spicy dressing. Perfect as a light lunch or a side dish, this salad showcases a balance of sweet, sour, and spicy flavors with an inviting crunch and aroma from toasted sesame oil.
Ingredients
For the Dressing
- 2 tbsp neutral vegetable oil (such as canola)
- 2 tbsp fresh squeezed lime juice
- 2 tbsp rice wine vinegar
- 1 tbsp sugar
- 1/2 tsp kosher salt
- 1/2 tsp red chili flakes
For the Salad
- 1 8-oz package soba noodles
- 1 large ripe mango, peeled and julienned
- 1 small carrot, peeled and julienned
- 1 English cucumber, julienned (center seed core discarded)
- 1 serrano pepper, thinly sliced
- 1/4 cup fresh cilantro, finely chopped
- 1/4 cup fresh mint, finely chopped
- Toasted sesame oil, for drizzling
Instructions
- Make the dressing: In a small bowl, whisk together 2 tablespoons neutral vegetable oil, 2 tablespoons fresh lime juice, 2 tablespoons rice wine vinegar, 1 tablespoon sugar, 1/2 teaspoon kosher salt, and 1/2 teaspoon red chili flakes until the sugar dissolves. Set aside to allow flavors to meld.
- Cook the soba noodles: Bring a large pot of salted water to a boil. Add the soba noodles and cook according to the package instructions, typically about 4-5 minutes, until tender but firm. Drain the noodles and immediately rinse under cold running water to stop the cooking and remove excess starch. Shake the noodles dry.
- Toss noodles with dressing: Transfer the cooled soba noodles into a serving bowl. Pour the prepared dressing over the noodles and toss thoroughly to coat each strand evenly.
- Add the fresh vegetables and herbs: Gently mix in the julienned mango, carrot, English cucumber, thinly sliced serrano pepper, chopped cilantro, and chopped mint. Stir carefully to distribute ingredients without breaking up the noodles.
- Finish with toasted sesame oil: Drizzle a small amount of toasted sesame oil over the top of the salad for a fragrant, nutty finish. Serve immediately or chill briefly before serving for a refreshing cold salad.
Notes
- For a milder spice, remove the seeds from the serrano pepper before slicing.
- Soba noodles are traditionally made from buckwheat and can be gluten-free, but check your package if you require gluten-free noodles.
- Feel free to add toasted sesame seeds or chopped peanuts for extra crunch.
- This salad can be prepared a few hours ahead but adds sesame oil just before serving to preserve its aroma.
- Adjust sugar and lime juice in the dressing to taste depending on desired sweetness and acidity.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
