Skip to content

Soba Noodle Salad with Ginger and Carrot dressing

The perfect guide to an easy-to-make nutritious colourful Japanese noodle salad! 

Method (serves 2)

  •  Bring a pot of water to the boil and cook the noodles for 6-8 minutes. 

  • While the noodles are cooking, add a cup of cold water to the pot 2 or 3 times. This will improve the texture of the noodles.

  • Drain the noodles and rinse with cold water to stop them cooking further.

  • Mix with oil and place them in a bowl for serving. 

  • For the dressing, add the carrot, onion, peeled ginger, olive oil, soy sauce, rice vinegar, mirin and honey into a food processer. Liquidise until smooth.

  • Slice the tomatoes into bite size pieces, and add these and the salad leaves onto the noodles. 

  • Pour the dressing over, just before serving.


Print this recipe


  • 150g dried soba noodles
  • 6 plum tomatoes
  • 6 stems of broccoli (boiled or steamed)
  • 6 sugar snap peas
  • 50g red cabbage 
  • ¼ cup edamame (boiled)
  • 1 cup mixed salad leaves
  • ½ tbs peanut oil 
  • 1 medium carrot
  • 1 small red onion
  • 1cm peeled ginger
  • 80ml olive oil 
  • 50ml soy sauce
  • 50ml rice vinegar 
  • 1tbs mirin 
  • 1tbs honey


  • Sesame seeds
  • Spring onion
  • Chives
  • Shiso leaves
  • Coriander 
  • Cress

Yuki's Tip 

  • For garnish, use sesame seeds, thinly sliced spring onions, herbs and cress. 
  • Cooking time depends on the noodle brand. Please refer to package's instructions for specific timing. 
  • You can use sunflower, peanut or olive oil.
  • You can try different types of noodles: udon, soba, egg or rice noodles.
  • You can choose any vegetable of your preference. 
  • Noodle salad keeps for 3 days. Keep refrigerated. 

Recipe created by Yuki Gomi in conjuction with Yakult 

Back to top