Delicious and Tangy Sesame Soba Noodles with Cucumber Bok Choy and Mixed Greens

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Tangy Sesame Soba Noodles with Cucumber Bok Choy and Mixed Greens Recipe for an Elegant Salad

Soba With a Twist

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I remember the first time I stumbled upon the concept of soba noodles while on a solo backpacking trip through Japan. It was during one of those scorching summer days in Tokyo when I found refuge in a small, tucked-away eatery. I was exhausted, sticky with sweat, and craving something refreshing yet substantial. The menu was a blur of characters I couldn’t decipher, so I pointed at Sesame Soba Noodles with Cucumber Bok Choy and Mixed Greens, beautifully garnished with vibrant vegetables and drizzled with a tangy sesame dressing.

The first bite was a revelation—cool, light, and incredibly flavorful. The combination of the earthy soba noodles with the crispness of fresh vegetables and the nutty richness of sesame hit every note I didn’t know I needed. That dish became my go-to comfort food throughout my journey. Each time I ordered it, the toppings varied depending on the region and season, but the essence remained the same: simplicity and balance.

Making Sesame Soba Noodles with Cucumber Bok Choy and Mixed Greens

When I returned home, I was determined to recreate that same refreshing dish but with my twist. I experimented with different dressings and toppings, eventually landing on this version that combines the bright, tangy flavor of sesame with the freshness of cucumber bok choy and mixed greens. Adding mint leaves and avocado gives it a delightful contrast in texture and taste.

Now, this Tangy Sesame Soba Noodles with Cucumber Bok Choy and Mixed Greens is my answer to those sweltering summer days when you want something that’s both nourishing and cooling. It’s not just a meal; it’s a memory of a time when the unfamiliar became comfort and when the simplest ingredients brought the greatest satisfaction. Every time I make this dish, I’m transported back to that little eatery in Tokyo, savoring each bite with a sense of discovery and delight.

Chef’s Notes – Sesame Soba Noodles with Cucumber Bok Choy and Mixed Greens

  • Rinse the soba noodles thoroughly under cold water after cooking. This step helps to remove excess starch, ensuring the noodles don’t become sticky.
  • Add a squeeze of lemon to the avocado slices to prevent browning and keep them looking fresh.
  • Toast the sesame seeds before garnishing. This small step enhances the nutty flavor, making the dish more aromatic.
  • Use fresh ginger and garlic in the dressing for a more vibrant and authentic taste.
  • Experiment with additional vegetables like julienned carrots or bell peppers for extra crunch and color.
  • Pair the Tangy Sesame Soba Noodles with Cucumber Bok Choy and Mixed Greens with a side of our Salmon Sushi Casserole or a Broccoli salad for a complete meal that balances flavors and textures.
Tangy Sesame Soba Noodles
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Tangy Sesame Soba Noodles

0.0 from 0 votes
Course: Main Course, SaladCuisine: Asian, JapaneseDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

350

kcal
Total time

20

minutes

Dive into a bowl of vibrant flavors with these Tangy Sesame Soba Noodles! This dish is a delightful mix of fresh mint, creamy avocado, crisp snap peas, and zesty radishes, all tossed in a bright sesame dressing. Perfect for a quick, healthy meal that’s bursting with taste and texture. Inspired by the simplicity and elegance of Asian cuisine, this recipe is sure to become a favorite in your kitchen.

Ingredients

  • Sesame Dressing

  • 1/4 cup rice wine vinegar

  • 2 tablespoons soy sauce (tamari)

  • 1/2 teaspoon toasted sesame oil

  • 1 teaspoon freshly grated ginger root

  • 1 clove garlic, finely grated

  • 1/2 teaspoon pure maple syrup or honey

  • For the Soba Noodles

  • 6 ounces buckwheat soba noodles

  • 1 lemon wedge for squeezing

  • 2 ripe avocados, sliced thinly

  • 2 cups blanched sugar snap peas

  • 1/4 cup shelled edamame beans

  • 1 watermelon radish or 2 red radishes thinly sliced

  • 1/4 cup fresh mint leaves

  • Sesame seeds for garnish

Directions

  • Prepare the Dressing: In a small mixing bowl, combine the rice wine vinegar, soy sauce (tamari), toasted sesame oil, freshly grated ginger root, finely grated garlic clove, and pure maple syrup or honey. Whisk until well blended and set aside.Tangy Sesame Soba Noodles with Cucumber Bok Choy and Mixed Greens
  • Cook the Noodles: Bring a large pot of water to a rolling boil. Add the buckwheat soba noodles and cook according to the package instructions (usually about 4-6 minutes). Drain the noodles and rinse thoroughly under cold water to remove excess starch and prevent sticking.Tangy Sesame Soba Noodles with Cucumber Bok Choy and Mixed Greens
  • Assemble the Dish: In a large mixing bowl, toss the cooled soba noodles with the prepared sesame dressing until evenly coated. Divide the dressed noodles into 4 serving bowls.Tangy Sesame Soba Noodles with Cucumber Bok Choy and Mixed Greens
  • Add Toppings: Squeeze fresh lemon juice over the sliced avocados to prevent browning. Arrange the avocado slices on top of the noodles along with blanched sugar snap peas, shelled edamame beans, thinly sliced radishes, and fresh mint leaves.

    Finish and Serve: Sprinkle each bowl with sesame seeds for added crunch and flavor. Optionally drizzle with additional soy sauce (tamari) or toasted sesame oil if desired. Serve immediately and enjoy!Tangy Sesame Soba Noodles with Cucumber Bok Choy and Mixed Greens

Equipment

  • chef’s knife
  • cutting board
  • mixing bowls
  • measuring cups and spoons

Nutrition Facts

  • Calories: 350kcal
  • Fat: 15g
  • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 500mg
  • Potassium: 600mg
  • Carbohydrates: 45g
  • Fiber: 8g
  • Sugar: 3g
  • Protein: 10g
  • Vitamin A: 10IU
  • Vitamin C: 20mg
  • Calcium: 6mg
  • Iron: 15mg
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FAQs – Tangy Sesame Soba Noodles with Cucumber Bok Choy and Mixed Greens

Can I use regular soy sauce instead of tamari?

Yes, regular soy sauce works fine, but tamari is recommended for its gluten-free properties and slightly richer flavor.

What can I substitute for soba noodles?

Rice noodles or whole wheat spaghetti can be used as a gluten-free option.

Can I make this Tangy Sesame Soba Noodles with Cucumber Bok Choy and Mixed Greens ahead of time?

You can prepare the noodles and dressing in advance, but it’s best to assemble the dish just before serving to keep the vegetables crisp.

How do I store leftovers?

Store the noodles and vegetables separately from the dressing in airtight containers in the fridge. Combine just before serving to prevent sogginess.

Is there a substitute for avocado?

If you’re not a fan of avocado, you can use thinly sliced cucumbers or steamed broccoli as a substitute.

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