Japanese Soba Noodle Salad

1. Preparation

Gather all ingredients and tools needed, including a large pot, a bowl, a colander, and a whisk.

Rinse the cucumber, julienne it into thin strips.

Slice the bell pepper into thin strips.

Chop the green onions finely.

Rinse and drain the bean sprouts.

If using a protein like chicken, tofu, or shrimp, cook it according to your preference (grilled, boiled, or sautéed), then slice it into bite-sized pieces.

2. Cooking Soba Noodles

Bring a large pot of water to a boil over high heat.

Add the soba noodles to the boiling water and cook according to package instructions, usually about 5-7 minutes.

Stir occasionally to prevent sticking.

Once cooked, remove from heat, and immediately drain the noodles in a colander.

Rinse the noodles under cold running water to stop the cooking process and keep them from sticking together.

Set aside to drain thoroughly.

3. Making the Dressing

In a small bowl, combine the soy sauce, rice vinegar, sesame oil, and honey.

Whisk together until the honey is fully dissolved and the dressing is well mixed.

Adjust seasoning to taste; you can add a bit more soy sauce or honey depending on your preference.

4. Assembling the Salad

In a large bowl, combine the cooled soba noodles, julienned cucumber, bell pepper strips, chopped green onions, and rinsed bean sprouts.

Pour the dressing over the salad.

Toss everything gently using tongs or salad servers until all ingredients are well coated with the dressing.

If using cooked protein, add it to the salad and toss again.

5. Serving

Transfer the soba noodle salad to a serving platter or individual bowls.

Garnish with sesame seeds or additional sliced green onions if desired.

Serve immediately or refrigerate for up to 30 minutes before serving for a chilled option.