Buckwheat Soba Noodle Salad

12 20 372
Ingredients Minutes Calories
Prep Cook Servings
15 min 5 min 4
Buckwheat Soba Noodle Salad
Health Highlights
This salad is quick to prepare and stores well, which makes it a perfect packed lunch for work.


227 gm Buckwheat soba noodles, gluten-free, dry
1 bunch Green onion (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 dash Coconut sugar (large pinch; for sauce)
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, and place in a large serving bowl.
  2. Meanwhile, prepare the ginger scallion sauce. Whisk together the green onion, ginger, sesame oil, tamari, rice vinegar, and grapeseed oil in a small bowl, mason jar, or glass measuring cup.
  3. Add the cilantro, cucumber, carrot, and bok choy to the cooked soba noodles.
  4. Toss the noodle-vegetable mixture with the scallion sauce and serve.



Nutrition Facts

Per Portion

Calories 372
Calories from fat 150
Calories from saturated fat 12.2
Total Fat 16.7 g
Saturated Fat 1.4 g
Trans Fat 0
Polyunsaturated Fat 9.4 g
Monounsaturated Fat 4.6 g
Cholesterol 0
Sodium 803 mg
Potassium 810 mg
Total Carbohydrate 48 g
Dietary Fiber 5.7 g
Sugars 6.5 g
Protein 10.6 g

Dietary servings

Per Portion

Vegetables 7.7

Energy sources