Warm Soba Noodle Salad Recipe

Warm Soba Noodle Salad Recipe
Heather Nicholds, C.H.N.
Soba Noodle Bowl

If you haven’t had soba noodles before, you must give them a try! They’re so satisfying and hearty, and paired with lightly sauteed vegetables and avocado make a filling meal. The video is infused with details about the nutritional superstar status of buckwheat.

Soba Noodle Bowl
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5 from 2 votes

Warm Soba Noodle Salad

This is a lovely dish served cold in summer, or warm in winter.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American, Japanese
Keyword: chickpea salad, easy, healthy, soba noodles, vegan
Servings: 3 servings
Author: Heather Nicholds, C.H.N.


  • 200 gram soba noodles
  • 1 piece kombu
  • 2 Tbsp tamari
  • 1 tsp toasted sesame oil
  • 1 tsp fresh ginger juiced (optional)
  • 1 cup carrot grated or julienned
  • 1 cup bell pepper thinly sliced
  • 1 cup cucumber julienned
  • 2 Tbsp green onion chopped
  • 1 cup kale or spinach or lettuce, chopped (optional)
  • 1 cup avocado thinly sliced
  • 3 Tbsp sesame seeds


  • Start the soba noodles first, by putting them in a pot of boiling water with a pinch of salt. Keep it at a low boil, turning down the heat and adding cool water if necessary to keep it just below a rolling boil. These will take about 6-7 minutes to cook, and you can stir occasionally to make sure they don't stick to each other or the bottom of the pot.
  • Next, start a small amount of water (about half a cuboiling in a small pot, and add the kombu. Turn this down to simmer and cover with a lid.
  • Third, heat a pan to medium-high, and saute the carrots with water, broth or olive or un-toasted sesame oil. Once the carrots have softened lightly, add the red pepper. Then add the cucumber and green onion last, to warm for a minute, before turning off the heat. Season the vegetables with a sprinkle of tamari in the pan.
  • Go back to the kombu broth, and take the kombu out of the water. Stir in as much or little tamari as you like to taste, along with a sprinkle of toasted sesame oil. Add some fresh ginger juice if you like, for an added flavor kick.
  • Arrange everything in a bowl, starting with a layer of chopped kale or spinach (for hot noodleor lettuce (for cold noodleif you like, then the noodles drizzled with some of the kombu broth, then the vegetables.
  • Top with the sliced avocado and a sprinkle of sesame seeds.



A lovely pair to this dish would be some steamed edamame beans, sprinkled with sea salt and lime juice, or some sauteed tempeh or tofu, like this curry-tamari tempeh.
Tried this recipe?Tag me @HeatherNicholds so I can see!


  1. Kate O'Malley 7 years ago

    5 stars
    This was a delisious simple meal! I especially loved the dashi sauce, which is something I never would have considered. I also never considered heating up cucumbers! I added the left over dashi to the leftover noodle, and expect they will be super tasty tomorrow. I also like that fact that you can add whatever veggies you have on hand, I added snap peas (as well as a bit of gochujang). Thanks once again Heather for creating a wonderful yet easy meal!

    • Author
      Heather Nicholds, RHN 7 years ago

      aw, thanks Kate, glad you enjoyed it!!! Hope the leftovers are even more delicious after getting dashi-fied 🙂

  2. Pam Mettler 7 years ago

    Looks yummy!

  3. Sandy 7 years ago


  4. Renee 7 years ago

    5 stars
    Aw looks so delicious I will try to make it.
    Thank you for sharing.


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