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A bowl of Cold Buckwheat Noodle Salad
5 from 10 votes
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Cold Buckwheat Noodle Salad

This Cold Buckwheat Noodle Salad is a refreshing and vibrant poke-style bowl. Perfectly paired with a bold soy-ginger dressing, it's a delicious and satisfying meal!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course, Salad
Cuisine: Fusion (American-Filipino/Asian)
Servings: 2 servings
Calories: 464kcal
Author: Lainey

Ingredients

For the Salad Bowl:

  • 7 oz smoked tofu, cubed
  • 3.5 oz 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.
Serving: 1servingCalories: 464kcalCarbohydrates: 60gProtein: 24gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gSodium: 1695mgPotassium: 1665mgFiber: 7gSugar: 11gVitamin A: 24423IUVitamin C: 218mgCalcium: 542mgIron: 7mg

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