Soba Noodle Salad

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.

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


  • 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 Make the dressing: 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: 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 Combine: Add the mango, bell pepper, basil and mint. Toss and plate. Serve with chopped peanuts sprinkled over the top.

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  • chitra

    I made these for my birthday picnic in June but edited it a bit by not putting as much sugar or rice vinegar. It was a hit!


  • Shelly

    I made this with pineapple instead of mango and the addition of some blanched shrimp- it was fantastic! What a perfect summer dinner!


  • schwop

    Wow! Delicious. My favorite soba noodle recipe yet…


  • Anu

    I made this for dinner last night and it was amazing! Perfect for a hot night, like last night. I had the hardest time finding soba noodles (and I live in the East Bay) – finally got them at Whole Foods. Thanks for another fantastic recipe!!


  • Kathy

    Absolutely amazing! Wonderful flavor, wonderful color. This is my new favorite salad recipe of all time.


  • belle

    I tried this recipe and it’s great! I added one green apple and tomato. Totally went well with the mango and soba.

    Refreshing with the lime juice and rice vinegar as well. Love it! Thanks!


  • Tartelette

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


  • Sofia

    We used about half a tablespoon of agave nectar in place of the sugar, and topped the salad with seared ahi tuna. It was great!

  • Michele

    I loved this salad – so many yummy ingredients in one place! I made this tonight and added chicken cooked in sesame oil; DH doesn’t think it’s ‘dinner’ unless there is meat involved! He thought it was a little too sweet, like a previous poster, so if I make it again I will cut down the sugar and the vinegar a bit. I didn’t use all of the dressing either.

  • Sylvia

    This looks really colorful and fresh!

    My mother likes to make soba noodles with a soy sauce + wasabi dipping sauce, lots of thin strips of nori, and freshly grated daikon (finely grated into a slushy-like consistency). The nori and daikon are used like condiments which we heap onto the noodles every so often and the noodles are dipped into the soy sauce. It is really tasty, simple, and refreshing. I’m pretty sure this is not the traditional Japanese way to eat soba, as I am Korean, but I don’t think I can call it a Korean style soba either. I think my mom just made it up!

  • typome

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

  • 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

    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

  • 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