Soba Salad (By Mad Hungry Lucinda Scala Quinn)

Cindy Keenan


My friends & Family love this recipe on a Hot Summers Day or Evening.


★★★★★ 1 vote

20 Min


  • 3 Tbsp
    safflower oil, divided
  • 1 large
    shallot halved and thinly sliced crosswise (1/3 cup)
  • 3 1/2 oz
    bunashimeji (beech mushrooms)
  • 9 oz
    buckwheat noodles
  • 6 Tbsp
    soy sauce
  • 1/4 c
    rice vinegar (seasoned)
  • 1 tsp
  • 2 tsp
    sesame oil
  • 2
    scallions, thinly sliced on the bias
  • 1/2
    english cucumber, cut into 1 1/2-inch-long matchsticks

How to Make Soba Salad (By Mad Hungry Lucinda Scala Quinn)


  1. Heat 2 tablespoons oil in a large skillet over medium-high heat.

    When oil shimmers, add shallots and mushrooms to skillet and saute until shallots become golden and mushrooms brown in places, 3-4 minutes.

    Transfer to a large, heatproof bowl.
  2. Bring a large pot of water to a boil and cook noodles according to package instructions. Drain; toss in bowl with shallots, mushrooms, and remaining tablespoon oil. Cool to room temperature.
  3. In a medium bowl, whisk together soy sauce, rice vinegar, sriracha, sesame oil, and scallions. Divide dipping sauce between individual serving bowls.
  4. Toss cucumber and sesame seeds with noodles just before serving.

Printable Recipe Card

About Soba Salad (By Mad Hungry Lucinda Scala Quinn)

Course/Dish: Pasta Salads
Other Tags: Quick & Easy Healthy

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