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Soba Noodle Salad
with Lime & Ginger

I love this simple soba noodle salad. The cool noodles, with crunchy cucumber and carrot in a spicy dressing is one that always gets a thumbs up when I prepare it. Small portions as an appetizer or larger plates for a main course, it's great on its own or perfect with a piece of steamed or grilled fish.

It is in the seafood section because of the addition of fish sauce. But this recipe could easily be made vegetarian with the substitution of salt or soy.

Soba Noodles by Simon Majumdar

Soba Noodle Salad with Lime and Ginger Recipe

(Serves About 6-8)



  • 6 Portions Soba Noodles (they often come portioned off in the package)

  • 2 Scallions (Finely Sliced)

  • 2 Carrots (Grated)

  • 1 Large English Cucumber (Peeled, De-seeded and Cubed)

  • 1 Clove Garlic (Minced)

  • 1 Inch Ginger (Minced)

  • Juice of ½ Lime

  • 1 Tablespoon Fish Sauce

  • 1 Tablespoon Dark Soy Sauce

  • 1 Tablespoon Rice Vinegar

  • 1 Tablespoon Honey

  • 3 Tablespoon Peanut Oil


  1. Pre-cook the soba noodles according to instructions.

  2. When cooked, drain noodles.

  3. Lay out noodles on a baking sheet and allow to cool.

  4. Place the carrots, scallions and cucumber in a mixing bowl. Set aside.

  5. To make the peanut dressing:

    • Place the ginger and garlic in a small bowl.

    • Add the peanut oil, lime juice, soy sauce, honey, fish sauce and rice vinegar to the ginger and garlic. Mix well then set aside.

  6. When ready to serve, add the soba noodles to the carrots, scallions and cucumber mixing bowl, and combine gently.

  7. Whisk up the peanut oil dressing and add it to the noodles.

  8. Toss gently in the dressing so every noodle has a covering.

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