Soba Noodle Salad


Delicious soba noodle salad made with buckwheat soba noodles, mango, red bell pepper, garlic, basil, mint, peanuts, lime and sesame oil.

Photography Credit: Elise Bauer

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

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4-6

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.


  • 6 Tbsp seasoned rice vinegar
  • 1 Tbsp sugar
  • 1/4 teaspoon salt
  • 1 large garlic clove, minced
  • 1 1/2 Tbsp fresh lime juice
  • Zest of one lime
  • 1 1/2 teaspoons dark sesame oil
  • 6 ounces soba noodles
  • 1/2 large red bell pepper, chopped
  • 1 small ripe mango, peeled and chopped into cubes
  • 1/2 cup thinly sliced fresh basil
  • 1/2 cup thinly sliced fresh mint
  • 1/2 cup chopped toasted salted peanuts


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 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.

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Garrett McCord

Garrett McCord is a professional writer and recipe developer whose work has appeared in many print and online publications such as Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past clients also include numerous food companies, wineries, and distilleries. Garrett writes about cocktails on his website, Coupe de Grace.

More from Garrett

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

Soba Noodle Salad

Showing 4 of 14 Comments / Reviews

  • 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!

  • CJ

    Didn’t have mint so I subbed cilantro for it. It was fantastic. Next time I’ll track down fresh mint so I can make it again!

  • typome

    Hey this was preetty yummy, especially cold! It’s sort of similar to the vermicelli on this website.

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