Buckwheat Soba Noodle Salad

12 20 348
Ingredients Minutes Calories
Prep Cook Servings
15 min 5 min 4
Buckwheat Soba Noodle Salad
Health Rating
This salad is pretty quick to put together, and sits well, which makes it a perfect packed lunch for work.


1 bunch Green onion, scallion, ramp (thinly sliced; for sauce)
2 piece, 2-inch Ginger root (peeled & very finely minced - a microplane works great; for sauce)
2 tsp Sesame oil (for sauce)
3 tbsp Tamari, gluten free, reduced sodium (for sauce)
2 tbsp Rice vinegar (for sauce)
1/4 cup Grape seed oil (for sauce)
1/4 tsp Coconut sugar (large pinch; for sauce)
227 gm Buckwheat soba noodles, gluten-free, dry
3 small Carrots (peeled & julienned)
2 small Cucumber (julienned)
1 head(s) Bok choy (cleaned & thinly sliced)
1/4 cup Cilantro (coriander) (chopped)


1. Cook soba noodles according to package instructions, drain and rinse with cold water.

3. Toss noodles with half the scallion sauce and half the cilantro, cucumber, carrot, and bok choy.

4. Put in a serving bowl, scatter with the remaining ingredients, and drizzle more ginger scallion sauce over the top.




Nutrition Facts

Per Portion

Calories 348
Calories from fat 160
Calories from saturated fat 15.8
Total Fat 17.7 g
Saturated Fat 1.8 g
Trans Fat 0
Polyunsaturated Fat 10.8 g
Monounsaturated Fat 3.2 g
Cholesterol 0
Sodium 961 mg
Potassium 831 mg
Total Carbohydrate 35 g
Dietary Fiber 11.5 g
Sugars 6.0 g
Protein 11.6 g

Dietary servings

Per Portion

Vegetables 7.7

Energy sources

Recipe from: