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Festival Foods

Summer Soba Noodle Salad

We love noodles. Anytime, anyplace. Cold, hot. Plain, sauced. They are just delicious in every way! We especially love these Japanese-style noodles because they cook super-quickly and taste so good with sesame oil and rice wine vinegar. Toss ‘em with veggies, a dash of salt and pepper, and you’ll have an amazing side dish - or add chicken to round it out for a meal! Noodles for the win!

  • Summer Soba Noodle Salad
  • Ingredients
    • 8 oz. buckwheat soba noodles
    • ⅓ cup rice vinegar
    • ¼ cup canola oil
    • 1 Tbsp. sriracha
    • 1 Tbsp. sesame oil
    • 1 (12 oz.) package Mann's Broccoli Slaw
    • 1 cup cilantro leaves
    • 3 scallions, thinly sliced
    • Kosher salt, to taste
    • Black pepper, to taste
    • Optional toppings: see Chef's Tips

    1. Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Run noodles under cold water to cool them. Drain well. 1. While noodles cook, whisk together rice vinegar, canola oil, sriracha and sesame oil. Toss dressing with cold noodles and vegetables. Stir in cilantro leaves and scallions and season with salt and pepper to taste. 1. Garnish with optional toppings and serve.

    Chef's Tips

    Optional toppings: sesame seeds, peanuts


    Calories 290, Total Fat 16g (Saturated 1g, Trans 0g), Cholesterol 0mg, Sodium 370mg, Total Carbohydrate 32g (Dietary Fiber 3g, Sugars 3g), Protein 6g, Vitamin A 130%, Vitamin C 6%, Calcium 2%, Iron 10% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

    Serves: 6 servings

    Main Dish Summer Sodium Smart Vegetarian Pasta 20 Minute Meal Vegan Asian Salad