Name: Cold Soba Salad with Creamy Sesame Dressing Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 2 ears corn, shucked; One 9.5-ounce package dried soba noodles; 2 cups small sprigs watercress, thick stems trimmed; 12 cherry tomatoes, halved; 1 avocado, diced; 1/2 English cucumber, halved and thinly sliced into half moons; 1/4 cup sesame seeds; 1/2 cup vegetable oil; 1/4 cup fresh lemon juice (from about 2 lemons); 1/4 cup soy sauce; 4 teaspoons packed light brown sugar; 1 teaspoon chile-garlic sauce; One 2-inch piece ginger, peeled and thinly sliced into half moons

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Introduction

This Cold Soba Salad with Creamy Sesame Dressing is a refreshing and flavorful dish perfect for warm days or light meals. Combining tender soba noodles, crisp vegetables, and a rich, tangy dressing, it balances textures and tastes beautifully.

The image shows a white bowl filled with soba noodle salad on a white marbled surface. At the bottom layer, there are light brown soba noodles forming a tangled base. On top of the noodles, there are thin strips of red and orange bell peppers mixed with small pieces of cucumber, adding bright colors. Scattered green chopped spring onions and crushed light tan peanuts are spread over the dish, creating a fresh and crunchy texture. A woman's hand holds wooden chopsticks with a red and white pattern, picking up some noodles from the right side of the bowl. A cut lime half is visible at the top right of the frame. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup sesame seeds
2 ears corn, shucked
1/2 cup vegetable oil
1/4 cup fresh lemon juice (from about 2 lemons)
1/4 cup soy sauce
4 teaspoons packed light brown sugar
1 teaspoon chile-garlic sauce
One 2-inch piece ginger, peeled and thinly sliced into half moons
One 9.5-ounce package dried soba noodles
2 cups small sprigs watercress, thick stems trimmed
12 cherry tomatoes, halved
1 avocado, diced
1/2 English cucumber, halved and thinly sliced into half moons

Instructions

Step 1: Bring a large pot of water to a boil.
Step 2: Spread the sesame seeds in a medium skillet over medium heat and toast until golden brown, shaking the pan occasionally, about 4 to 5 minutes. Let cool for about 10 minutes.
Step 3: Add the corn to the boiling water and cook for 4 to 5 minutes. Remove the corn to a colander, reserving the boiling water for later use. Run the corn under cold water to cool, then cut the kernels from the cobs and set aside.
Step 4: Transfer the cooled sesame seeds to a blender and grind for 15 seconds. Add the vegetable oil and puree until smooth and emulsified, about 15 seconds more.
Step 5: Add the lemon juice, soy sauce, brown sugar, chile-garlic sauce, and sliced ginger to the blender. Blend everything together for another 15 seconds to combine the dressing.
Step 6: Add the soba noodles to the boiling water and cook until they lose their hard, chalky bite but remain springy, about 3 to 4 minutes. Drain the noodles in a colander and rinse under cold water to stop the cooking.
Step 7: Shake the colander vigorously to remove excess water from the noodles so they don’t dilute the dressing.
Step 8: Divide the noodles evenly among four bowls. Drizzle all of the sesame dressing over the noodles, allowing them to soak it up fully.
Step 9: Top each bowl with the corn kernels, watercress, cherry tomatoes, diced avocado, and sliced cucumber.
Step 10: Toss the salad gently before serving to combine all the flavors and textures.

Tips & Variations

For extra crunch, sprinkle toasted chopped peanuts or almonds on top just before serving.
You can substitute watercress with arugula or spinach for a different green flavor.
If you prefer a spicier dressing, add more chile-garlic sauce or a pinch of red pepper flakes.
Use fresh or frozen corn kernels if shucking fresh corn isn’t available.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to prevent the noodles from becoming soggy. When ready to eat, toss the dressing with the noodles and vegetables again. This salad is best served cold or at room temperature.

How to Serve

Two white bowls are filled with a noodle dish placed on a white marbled surface. Each bowl has three visible layers: the bottom layer is light brown soba noodles, coiled in the center; the middle layer consists of mixed colorful vegetables including green cucumbers, orange carrots, and red bell peppers; the top layer shows pieces of golden-browned chicken and bright green chopped scallions scattered all around. A silver fork rests inside the front bowl, slightly lifting some noodles. To the side, there is a small wooden bowl filled with fresh chopped green scallions. The scene is bright and clear, capturing fresh, vibrant colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of noodle instead of soba?

Yes, you can substitute soba noodles with udon, rice noodles, or whole wheat spaghetti if preferred. Just adjust the cooking time accordingly.

Is this recipe vegan?

Yes, all ingredients used in this recipe are plant-based, making it suitable for vegans.