Leigh Beisch

Make this salad in minutes, or prepare it ahead

CHARITY FERREIRA  – August 9, 2004

Soba Noodle Salad

Nutty soba noodles are as versatile as they are nutritious. Made of buckwheat flour, they can be eaten Japanese-style―dunked in a soy dipping sauce with grated daikon radish and fiery wasabi―or tossed with any combination of meat, seafood, and vegetables to make a satisfying cold noodle salad.

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If you like, you can cook the soba and mix the dressing a day ahead of time and keep it in the refrigerator. When you’re ready to eat, toss the noodles with a few of the options listed at right for an impromptu and well-balanced lunch. We especially liked two combinations: chicken with spinach, orange segments, and green onions; and shrimp with snow peas, Napa cabbage, and red bell peppers.

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