Soba Noodle Salad with Spicy Lime and Miso Dressing

Soba Noodle Salad with Spicy Lime and Miso Dressing

I’m a die-hard carnivore. Eating just plain old salad is not exactly appealing to me but there are vegetarians in my extended family. Now and then when they visit, I have to come up with decent vegetarian meals so they don’t have to pick between a raw carrots and stinky boiled broccoli.

The beauty of this dish is there is very little cooking involved. You boil the soba noodles for 2 minutes and you’re done. The ingredients list is flexible. This salad is all about freshness and textures. There’s got to be some green leaves of some kind. Grab any of your favourite leafy salad greens. Mix it up, pick salad leaves that has different flavours, arugula for a spicy bite, radicchio for slight bitterness and colour, perilla leaves for a mild minty taste. Add herbs like Thai or Italian basil, parsley, cilantro, chives maybe or mint, whatever you like. Throw in some very thinly sliced crunchy vegetables or fruit for texture. If you’re really lazy, I suppose you can just buy pre-packaged mixed salad greens or packaged undressed coleslaw mix.

If you’re not serving this dish to a vegetarian, you can easily throw in some roast or grilled meats or fish or seafood. I’m sure some bacon-wrapped scallops and chilli lime grilled prawns would be great. Sometimes I add thinly sliced fried eggs and shredded nori (dried seaweed wrapper for sushi).

Soba Noodle Salad with Spicy Lime and Miso Dressing


  • 100 gms. of cooked soba noodles (I like to use green tea soba noodles)
  • A handful each of your favourite salad greens, slice them thinly if they are large (I used arugula, radicchio, perilla leaves, Napa cabbage, sunflower sprouts, and romaine lettuce)
  • Some of your favourite crunchy vegetables, sliced very thinly (I used red, green and yellow bell peppers, green mango, carrots, jicama, beets, snap peas)


  • 1 tablespoon of toasted sesame seeds
  • thinly sliced green onion leaves
  • 1 Thai red chilli, deseeded and thinly sliced (optional)
  • lime wedges

Ingredients for the salad dressing:

  • 2 tablespoon of light sesame oil
  • 2 tablespoons of canola oil
  • juice of 2 limes
  • zest of 1 lime
  • 1 tablespoon of miso paste
  • 1 tablespoon of maple syrup
  • 1 tablespoon of sherry or mirin
  • 1 teaspoon yellow mustard
  • 2 red Thai chillis, finely chopped or 1 tablespoon sambal oelek (optional)
  • water to thin out the dressing if necessary
  • salt and freshly ground pepper to taste

Salad assembly:

  1. Toss all of your salad dressing ingredients in a jar and shake until fully incorporated.
  2. Toss all of your salad ingredients in a large salad bowl. Pour in the dressing a little at a time until you’ve got the right amount. Garnish before serving.
  3. If you really want to be fancy about this, grab a large serving plate and arrange your soba noodles, salad greens and thinly sliced vegetables nicely. You can then pick and choose the vegetables and garnish that you want to add to your noodles.
  4. Serve with the dressing and garnish on the side.
  5. Add protein (tofu, meat, fish or seafood) if you wish.
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