Back to Soba-Noodle Salad All Reviews for Soba-Noodle Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 6 Soba-Noodle Salad

Ingredients Ingredient Checklist 1/4 cup rice-wine vinegar 1 teaspoon grated peeled fresh ginger 2 teaspoons tamari or low-sodium soy sauce 1/4 teaspoon fish sauce 2 teaspoons freshly squeezed lime juice 2 pinches cayenne pepper 4 tablespoons safflower oil 1 teaspoon toasted sesame oil Coarse salt and freshly ground pepper 12 ounces soba noodles (not 100 percent soba) 1 green mango, peeled and julienned 1 large red pepper, stemmed, seeded, cored, and julienned 1 medium carrot, julienned 3 scallions, thinly sliced on the bias 1/4 cup thinly sliced fresh mint 1/4 cup thinly sliced fresh basil Lime wedges, for serving

Gallery Read the full recipe after the video.

Recipe Summary Servings: 6 Soba-Noodle Salad

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Soba-Noodle Salad

Soba-Noodle Salad

Ingredients

Ingredients

  • 1/4 cup rice-wine vinegar 1 teaspoon grated peeled fresh ginger 2 teaspoons tamari or low-sodium soy sauce 1/4 teaspoon fish sauce 2 teaspoons freshly squeezed lime juice 2 pinches cayenne pepper 4 tablespoons safflower oil 1 teaspoon toasted sesame oil Coarse salt and freshly ground pepper 12 ounces soba noodles (not 100 percent soba) 1 green mango, peeled and julienned 1 large red pepper, stemmed, seeded, cored, and julienned 1 medium carrot, julienned 3 scallions, thinly sliced on the bias 1/4 cup thinly sliced fresh mint 1/4 cup thinly sliced fresh basil Lime wedges, for serving

Directions

In a small bowl, mix together vinegar, ginger, tamari, fish sauce, lime juice, and cayenne pepper. Slowly whisk in oils until well combined; season with salt and pepper. Set dressing aside.

Fill a medium pot of water and bring to a boil over high heat. Add soba noodles and cook according to the package directions, until al dente, 4 to 5 minutes. Drain and rinse with cold water.

Transfer noodles to a large bowl and add mango, red pepper, carrot, scallions, mint, and basil. Season with salt and pepper; toss to combine.

Drizzle with dressing; you may not need to use all the dressing. Serve salad with lime wedges.

Reviews (10)

 Add Rating & Review     26 Ratings   5 star values:        4    4 star values:        5    3 star values:        15    2 star values:        1    1 star values:        1

Load More Reviews

Reviews (10)

Add Rating & Review     26 Ratings   5 star values:        4    4 star values:        5    3 star values:        15    2 star values:        1    1 star values:        1

Add Rating & Review

26 Ratings 5 star values: 4 4 star values: 5 3 star values: 15 2 star values: 1 1 star values: 1

26 Ratings 5 star values: 4 4 star values: 5 3 star values: 15 2 star values: 1 1 star values: 1

26 Ratings 5 star values: 4 4 star values: 5 3 star values: 15 2 star values: 1 1 star values: 1

  • 5 star values: 4 4 star values: 5 3 star values: 15 2 star values: 1 1 star values: 1

    Martha Stewart Member     Rating: Unrated       02/18/2010   I can't find Safflower Oil. What can I substitute? Canola, or Olive? Thanks!  

Martha Stewart Member     Rating: Unrated       04/01/2009   Question? I live in an area where green mango is not something I can find. I would like to maintain the nutritional value - fruits and vegs, so rather than just omit it is there something I could use as a replacement? I'm somewhat new to cooking so substituting is a little daunting, though I do like the idea of using cilantro as a replacement for mint.  

Martha Stewart Member     Rating: Unrated       03/31/2009   I made this for dinner last night. My changes were: omitted green mango, and substituted olive oil for safflower oil, celery for red bell pepper, and fresh cilantro for fresh mint. My husband and I really liked it. I will definitely make this again.  

Martha Stewart Member     Rating: Unrated       03/30/2009   I made this over the weekend with plain white noodles and as a hot dish (my daughter doesn't like cold noodles and can't eat buckwheat) and it was spectacular! I cooked the vegetables, so probably not a true 'salad' anymore, but was so great that we even had it for dinner as well.

    Martha Stewart Member

    Rating: Unrated 02/18/2010

I can’t find Safflower Oil. What can I substitute? Canola, or Olive? Thanks!

Rating: Unrated

Rating: Unrated 04/01/2009

Question? I live in an area where green mango is not something I can find. I would like to maintain the nutritional value - fruits and vegs, so rather than just omit it is there something I could use as a replacement? I’m somewhat new to cooking so substituting is a little daunting, though I do like the idea of using cilantro as a replacement for mint.

Rating: Unrated 03/31/2009

I made this for dinner last night. My changes were: omitted green mango, and substituted olive oil for safflower oil, celery for red bell pepper, and fresh cilantro for fresh mint. My husband and I really liked it. I will definitely make this again.

Rating: Unrated 03/30/2009

I made this over the weekend with plain white noodles and as a hot dish (my daughter doesn’t like cold noodles and can’t eat buckwheat) and it was spectacular! I cooked the vegetables, so probably not a true ‘salad’ anymore, but was so great that we even had it for dinner as well.

All Reviews for Soba-Noodle Salad

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Soba-Noodle Salad

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest