Cold Soba Noodle Salad

Cold Soba Noodle Salad Spice Tribe

Cold Soba Noodle Salad

Chef Pato  @chefpatricio_spicetribe


The first time that I tried a cold noodle salad, I was working at a Japanese restaurant. The concept of having a cold noodle salad on a hot day blew my mind, and from that point forward, I knew I had to create a recipe of my own. I love to make this one and it’s great because the ingredients really shine and you can adapt the recipe to fit whatever you have on hand.


I do recommend using raw shiitakes, as they act like a sponge to soak up all of the flavor from the delicious Kissed by Binchotan salad dressing.


– Chef Pato


  • Noodles
  • 454 gr/16oz Soba noodles (Japanese style buckwheat noodle), uncooked
  • 2 ea bok choy, blanched and cut in half lengthwise
  • 1 cup shiitake mushroom, thinly sliced
  • 1 cup red cabbage, thinly sliced
  • ½ cup scallion, thinly sliced
  • 1 ea red bell pepper, thinly sliced
  • 2 ea large carrot, julienne
  • 1 cup edamame (soybeans), cooked
  • ½ cup cilantro leaves
  • 1 tbsp sesame seeds (white and/or black), toasted
  • Dressing
  • ¼ cup soy sauce
  • ¼ cup rice wine vinegar
  • ¼ cup olive oil
  • 1 tbsp sesame oil
  • 1 tsp ginger, grated
  • 1 tbsp Spice Tribe Kissed by Binchotan blend
  • 1 tbsp honey


  • Cook Soba noodles according to package directions. Rinse with cold water, drain well and set aside.
  • In a large mixing bowl combine all the salad ingredients, but the bok choy, cilantro leaves and toasted sesame seeds.
  • Add the dressing and toss to combine well all ingredients. Serve with bok choy on side and top with sesame seeds and cilantro leaves.
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