Cold Buckwheat Noodle Salad is a light, refreshing, and nutrient-packed dish perfect for hot days. It’s vegan, beginner-friendly, and full of texture - from crispy radishes to smoky tofu. Great for those looking for a healthy, no-fuss meal with bold Asian flavors!
If you love this fresh salad, you’ll also enjoy our creamy Filipino Fruit Salad and leafy Talbos ng Kamote Salad for more vibrant, plant-based goodness.
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Why You’ll Love This Recipe
This cold soba noodle salad is completely vegan, dairy-free, and beginner-friendly. It’s perfect for anyone craving something cold, crunchy, and flavorful with minimal cooking.
Buckwheat flour gives soba noodles their earthy taste and fiber-rich benefits. Just check the label—some noodles also contain wheat flour, so choose 100% buckwheat if gluten-free. Add in colorful vegetables, scallions, and smoked tofu, and you’ve got a well-balanced meal in one large bowl.
Cooks often add veggies like edamame, bell peppers, or peas for more color and crunch.
Ingredients
Listed below are all the ingredients you will need:
For the Poke Bowl:
For the Soy Sauce Dressing:
See the recipe card for quantities.
Instructions
Prepare the Nori:
1. Preheat the oven to 275°F (135°C).
2. Line a baking sheet with parchment paper. Lay the nori sheet pieces flat on the pan.
3. Bake for 5–7 minutes, or until crispy and slightly darkened at the edges. Watch carefully to avoid burning.
4. Remove from the oven and let cool completely. Set aside.
Cook the Soba Noodles:
5. Bring a pot of water to a boil. Cook the soba noodles according to package instructions.
6. Drain and rinse under cold water to stop the cooking. Set aside.
Sauté the Tofu and Bok Choy:
7. In a pan, heat 1 tablespoon sesame oil over medium heat.
8. Add the cubed tofu and sauté for 4–5 minutes, turning until golden and crispy on all sides. Set aside.
9. In the same pan, quickly sauté the bok choy for 2–3 minutes until slightly wilted but still crunchy. Remove from heat.
Make the Dressing:
10. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, mirin, grated ginger, minced garlic, and sesame seeds (if using).
Assemble the Salad:
11. Garnish with additional sesame seeds or chili flakes (optional). Serve immediately.
12. Divide the cold soba noodles between two bowls.
13. Arrange the bok choy, radishes, carrot ribbons, shredded purple cabbage, and crisped tofu on top.
14. Add a small amount of mashed black garlic for umami flavor.
15. Sprinkle the crispy nori chips over the bowls.
16. Drizzle with the soy-ginger dressing and toss gently to combine.
Substitutions & Variations
- Ingredient Swap
Can’t find smoked tofu? Use baked tofu, tempeh, or even grilled mushrooms for a similar texture.
Swap soba noodles with rice noodles, zucchini noodles, or whole wheat spaghetti.
You can also use zaru soba, a chilled version traditionally served with a dipping sauce. - Variation
Out of black garlic? Try roasted garlic or a small amount of garlic oil for depth. - Mistake to Avoid
Don’t overcook the soba noodles - they get mushy fast. Rinse them under cold water right after cooking to stop the cooking process and keep them springy. - Storage Tips
- These ingredients don’t stand up well to freezing, especially soba noodles and fresh veggies, which can turn mushy and lose their crunch.
- Store tofu, noodles, and dressing in separate airtight containers, and keep the veggies separate to maintain freshness.
- Best enjoyed fresh, but if stored properly, it can last in the fridge for up to 2–3 days.
FAQs
Cold Buckwheat Noodle Salad
Ingredients
For the Salad Bowl:
- 7 oz 200g smoked tofu, cubed
- 3.5 oz 100g soba noodles, dry (about ⅔ cup)
- 1 small bok choy chopped
- 4 radishes thinly sliced
- 1 small carrot shaved into ribbons
- 1 cup purple cabbage shredded
- 1 sheet nori torn into bite-sized pieces
- 1 tablespoon black garlic mashed or finely chopped
- 1 tablespoon sesame oil for stir-frying the tofu
For the Soy Sauce Dressing:
- 3 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon mirin or honey for non-vegan sweetness
- 1 teaspoon fresh ginger grated
- 1 garlic clove minced
- 1 teaspoon sesame seeds optional
Instructions
Prepare the Nori:
- Preheat the oven to 275°F (135°C).
- Line a baking sheet with parchment paper. Lay the nori sheet pieces flat on the pan.
- Bake for 5–7 minutes, or until crispy and slightly darkened at the edges. Watch carefully to avoid burning.
- Remove from the oven and let cool completely. Set aside.
Cook the Soba Noodles:
- Bring a pot of water to a boil. Cook the soba noodles according to package instructions.
- Drain and rinse under cold water to stop the cooking. Set aside.
Sauté the Tofu and Bok Choy:
- In a pan, heat 1 tablespoon sesame oil over medium heat.
- Add the cubed tofu and sauté for 4–5 minutes, turning until golden and crispy on all sides. Set aside.
- In the same pan, quickly sauté the bok choy for 2–3 minutes until slightly wilted but still crunchy. Remove from heat.
Make the Dressing:
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, mirin, grated ginger, minced garlic, and sesame seeds (if using).
Assemble the Salad:
- Divide the cold soba noodles between two bowls.
- Arrange the bok choy, radishes, carrot ribbons, shredded purple cabbage, and crisped tofu on top.
- Add a small amount of mashed black garlic for umami flavor.
- Sprinkle the crispy nori chips over the bowls.
- Drizzle with the soy-ginger dressing and toss gently to combine.
- Garnish with additional sesame seeds or chili flakes (optional). Serve immediately.
Watch The Recipe Video!
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Recipes for Every Moment
Meal prepping for the week and need a refreshing, veggie-packed bowl? This Cold Buckwheat Noodle Salad is light, nourishing, and easy to customize with whatever produce you have on hand. Plus, it keeps beautifully for a few days, making lunch decisions way easier!
Cherry says
Wow. Another healthy recipe to try. Thank you! Keep them coming, please. 🙂
Kian Cablinda says
I'm starting to be into noodles now. Gotta give this one a try!
Sheeeenyy says
I just tried the Cold Buckwheat Noodle Salad, and wow—it’s such a refreshing and light dish! The flavors are clean and vibrant, and I love how the noodles pair perfectly with the crisp veggies. It’s the kind of meal that makes you feel good while eating it—healthy, delicious, and satisfying!
Lainey says
I’m so glad you enjoyed it! That’s exactly what I love about this Cold Buckwheat Noodle Salad too—it feels so light but still leaves you full and happy. The crisp veggies really make every bite refreshing, right? Thanks for giving it a try and sharing your experience—it means so much!
Claire says
Lots of textures in this dish! Thanks for this recipe Lainey. 🙂
Sweet says
Ooooooh I haven't seen this recipe before. I'd like to try it!
zidane says
its so delicious. thank you for letting me know this recipe
Lainey says
So glad you enjoyed it! 💕 Thanks for trying the recipe and sharing your sweet feedback! 🌸
Dimple says
This is an interesting recipe! I might try this!
Lainey says
Yay, glad you found it interesting! Let me know how it turns out when you try it. 😊
Sweet says
Oooooooh this looks like the perfect remedy for any day that needs comfort!
Lainey says
Right?! The ultimate cozy-day fix. 💛 Hope you try it soon!
Julius says
This looks incredibly nutritious. I need to try it soon! 😊
Lainey says
Thanks so much! 💚 Can’t wait for you to give it a try—you’ll love how nourishing and tasty it is!
Julius says
This will indeed be nourishing with a rainbow-colored recipe. 😁
Mickey says
Great for summer! Thanks for this, Lainey!