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Fast & Easy Soba Salad

With hot weather arriving in many places (except for Colorado, it seems), it’s nice to have a simple, cool dinner or lunch. To prepare for the weekend, I made this soba noodle salad, which is very easy to make, is filling, and tastes so good. This recipe is a good lunch size for two, but I would double it if you want larger portions. It’s also really easy to make at camp, requiring very little cleanup.

soba salad

Apparently the edamame I added had sunk to the bottom of the bowl for this photo op!


6 oz soba noodles
1 T sesame oil
Asian salad dressing of your choice

Optional Additions

8 oz pre-cooked tofu slices
8 oz pre-cooked chicken
2 cups baby spinach leaves, sliced or whole
½ cup shelled edamame beans
½ cup frozen peas, thawed
¼ cup red onion, sliced
1 cup apple, thinly sliced
1 cup of any cooked vegetables
1 cup bean sprouts


Bring water to boil, add soba noodles
Reduce heat and cook for 3 minutes and strain
Toss in any combination of the optional additions and salad dressing


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