Soba Noodle Salad

Please welcome guest author Garrett McCord who prepared this fabulous salad for us the other day. Big, big hit. ~Elise

“Very tangy and sweet! With just enough crunch from the peanuts.”

“It’s so colorful and aromatic, you can just smell the mint and garlic!”

The compliments Elise and I praised this salad with are plentiful. Really, this is a wonderful spring and summer salad, with Asian inspiration. Soba noodles, if you are not familiar with them, are thin Japanese noodles made with buckwheat flour, and are often served cold. Soba noodles can be found in the Asian aisle of many markets; they have a nice body to them and an earthy, old world taste. In this noodle salad, the mango, mint, and various other flavors contrast and match well with each other, giving the whole salad a good balance.

Soba Noodle Salad Recipe

  • Yield: Serves 6.

You can make this dish a few hours in advanced, or even the night before and let the soba chill and marinate, just be sure not to add the peanuts, mint and basil until just before serving.



  • 3/4 cup rice vinegar
  • 1/4 cup sugar
  • 3/4 teaspoon salt
  • 3 large garlic cloves, minced
  • 1 jalapeño chile pepper, seeded and minced
  • 3 tablespoons fresh lime juice
  • Zest of one lime
  • 1 tablespoon sesame oil
  • 12 ounces soba noodles
  • 1 large red bell pepper, chopped
  • 1 large ripe mango, peeled and chopped into cubes
  • 1 cup chopped fresh basil
  • 1 cup chopped fresh mint
  • 1 cup chopped roasted, salted peanuts
  • Lime wedges for serving (optional)


1 Place the rice vinegar, sugar, and salt in a saucepan over medium heat for 1-2 minutes until the sugar and salt dissolve. Stir in the garlic and jalapeño, and allow to cool. Add the lime juice, lime zest, and sesame oil and mix well.

2 Cook the noodles in salted water, until al dente, according to the package instructions. Drain and then rinse well under cool water. Transfer the noodles to a large bowl and toss with the dressing.

3 Add the mango, bell pepper, basil and mint. Toss and plate. Serve with chopped peanuts sprinkled over the top and lime wedges.

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Recipe adapted from Bon Appetit.


Garlic soba noodles from Heidi of 101 Cookbooks
Cold soba noodles with dipping sauce, a traditional Japanese way to eat soba noodles, from Maki of Just Hungry
Zaru soba from Tea and Cookies
More soba recipes at Food Blog Search

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Showing 4 of 19 Comments

  • Heather

    This is gorgeous…maybe this is the time to ask something I’ve been wondering about mangoes. Took a couple home from the supermarket recently and when I ate them, it was a HUGE mess. They fruit didn’t come away from the pit, although they certainly tasted ripe. What am I missing here? Do I need to be more careful about picking them out? What about refrigeration? Yes/no? Thanks for any advice you can offer.

    Here’s some great advice on how to pick a ripe mango from our friends at Cookthink. ~Elise

  • Nikki

    So, we would love to make this, but someone is allergic to mango (and watermelon, cantaloupe, and honeydew – any melon really). What would you sub in to make up for the taste? Or just leave it out altogether?

    This is a matter of taste, in my opinion. Maybe something outside of your regular fruit substitute would work? Freshly cut coconut might make for a perfect stand-in and would compliment the existing flavors. ~Garrett

    Fresh pineapple chunks might work nicely here as well. ~Elise

  • typome

    So can I eat this right after I cook it or do I need to put it in the fridge for X number of hours first? Thanks!

    Either way works fine. I ate some right away, then put the rest in a container until lunch the next day. ~Garrett

  • Tartelette

    Made it tonight and it was a hit! Thanks for such a great recipe!

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