Soba Noodle Salad Recipe

This soba noodle salad is best served cold, making it the perfect workday lunch.

From "The Naked Cookbook"
February 2017

  • Sorba Noodle Salad
    This versatile salad can be served with shrimp or a soft boiled egg.
    Photo by Columbus Leth
  • The Naked Cookbook
    "The Naked Cookbook" by Tess Ward sets out to support and fuel the body while encouraging optimal health.
    Cover courtesy Ten Speed Press
  • Sorba Noodle Salad
  • The Naked Cookbook

Total Hands-On Time: 25 min

Preparation Time: 15 min

Cook Time: 10 min

Yield: 4 servings

The Naked Cookbook (10 Speed Press, 2016) by Tess Ward is a transformative approach to healthy eating that strips back one's diet to simple, clean, and pure foods that cleanse, restore, and nourish the body. This is not a deprivation diet, but an achievable lifestyle where food is enjoyed and celebrated in its purest form. This excerpt comes from chapter 3, "Stripped."

You can purchase this book from the Mother Earth Living store: The Naked Cookbook.

This is undoubtedly best served cold and packed up for desktop lunches or picnics. For a more substantial main dish, add some grilled shrimp. They work wonders with the sweet mango and the earthy sesame dressing. For another option, try it topped with a soft boiled egg; the yolk on the noodles adds a deep, creamy richness to the dressing. Note that you’ll need a double recipe of the Tamari Dressing for this dish.


• 7 ounces soba noodles
• 1 cup Tamari Dressing
• 1 small cucumber, cut into fine strips
• 1/2 large green mango, cut into fine strips
• 4 green onions, finely sliced
• 1 large green chile, minced
• 2 tablespoons black sesame seeds
• Small handful of cilantro leaves, chopped

Tamari Dressing

• 3 tablespoons tamari
• 2 tablespoons apple cider vinegar
• Finely grated zest and juice of 1 lime
• 1 tablespoon honey
• 1/2 garlic clove, minced
• Pinch of finely grated fresh ginger
• 1 tablespoon toasted sesame oil


1. Bring a large pan of water to a boil and add the soba noodles. When the water returns to a boil, add a cup of cold water, then repeat when the water comes to a boil again. Simmer vigorously for 4 to 5 minutes, until the noodles are still slightly al dente. Drain and rinse well under cold water, then place in a bowl and cover with cold water to prevent the noodles from getting sticky.
2. When ready to serve, drain the noodles and place in a bowl. Add half of the dressing, the cucumber, mango, green onions, chile, and most of the sesame seeds and cilantro.
Taste and adjust the dressing and seasoning.
3. Arrange on a platter or in individual bowls, top with the remaining sesame seeds and cilantro, and serve with the remaining dressing alongside.
Tip: If making ahead, mix 1 teaspoon of olive oil into the dish to prevent the noodles from sticking, and keep the dressing separate. Mix the dressing in just before eating.

For Dressing:

Put the ingredients into a small jar, put a lid on, and shake well to mix, then season to taste. Store dressings in a sealed jar in the refrigerator for up to a week.

More from The Naked Cookbook:

Molasses and Ginger Porkballs Recipe
Summer Salad Bowl Recipe
Yoga Bowl Recipe

Reprinted with permission from The Naked Cookbook, by Tess Ward, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2015 by Columbus Leth. Buy this book from our store: The Naked Cookbook.

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