Soba noodle salad with a lime, garlic and scallion sauce

Hello my lovely readers! 

So sorry for being away from the blog for a while. It’s been one of those weeks where nothing gets done as planned. Anyhow, I made a cold soba noodle salad with a lime, garlic and scallion sauce and thought it would be perfect to share with you since I haven’t posted a main dish in a really, really long time! Enjoy!



Today’s post is a guest post I wrote for my friend over at the Lesley Stowe blog. If Lesley Stowe rings a bell, that’s probably because you’ve tried her fantastic line of Raincoast Crisps. If you haven’t ever tried them, I think it’s about time you did. I heard about them years ago, but never got around to trying them until earlier this year. The verdict? I love them! So much so, that I did a little product review in my spring magazine. You know me, I’m always on the look out for healthy snacks that taste good and these fit the bill.

When I was approached to write a guest post for the Lesley Stowe blog, I was really excited to share my recipe with such fine company. Lesley not only has her own line of products, but she also has her own cookbook (which I want to get my hands on soon). Needless to say, I had to come up with something special!

After brainstorming a few ideas, we decided on a soba noodle salad. What’s better than a quick and easy dish that’s healthy too?

Soba noodles are Japanese-style noodles made primarily from buckwheat, which is gluten-free. If you haven’t tried soba noodles before, that’s probably because you never noticed them at the grocery store. They are on the same shelf as the regular noodles, but somehow because of their muddy grey colour, it’s hard to notice them. I tried soba noodles a few years ago and honestly didn’t really love them at first. They were alright, nothing spectacular. However, over the years, I’ve grown to really enjoy them, especially the texture and the fact they they go well with almost everything. I’ve even had them with a little pesto on the top. Substitute for pasta? Not quite, but it did taste pretty good.

There are a number of different types of soba noodles in the market, so it’s a good idea to read the labels because some brands use a combination of buckwheat and wheat flour in their products. If you’re gluten-free, you will want to get the 100% buckwheat noodles. They can be hard to come by, but I’ve seen more brands offer 100% buckwheat these days.

So, why soba and not regular noodles for this recipe? Well, regular noodles can work too, but I think soba adds some texture that’s hard to get with regular noodles. And of course, buckwheat has more fibre and nutrients compared to regular wheat.

To complement the rich, nutty taste of the noodles, I added a tangy lime, garlic and scallion sauce along with shiitake mushrooms and carrots (for a little crunch). You can serve the salad warm or cold – it’s enjoyable both ways. Just note that the Thai red chilies in this recipe might be a bit hot to handle, so you can always omit them and add a milder hot sauce. I don’t want anyone burning their tongues!

If you don’t have all the ingredients, don’t fret. This recipe is a great foundation and can work with a number of different ingredients. Just be creative and enjoy!


4.8 from 4 reviews

Soba noodle salad with a lime, garlic and scallion sauce
Recipe type: Main
Prep time: 
Cook time: 
Total time: 

Serves: 2-3

A quick and light soba noodle salad with shiitake mushrooms and carrots. Dressed with a lime, garlic and scallion sauce.
  • 8 oz. uncooked soba noodles (~220 g)
  • 1 tbsp oil ( I used virgin coconut oil)
  • 2 cloves garlic, minced
  • 2 cups sliced shiitake mushrooms
  • 1 cup chopped carrots
  • 1.5 tbsp sesame oil
  • 2 large limes, juiced
  • 3 cloves garlic, roughly chopped
  • 2.5 tbsp tamari sauce (gluten-free alternative to soy sauce)
  • 2-3 thai red chilies, stems removed, seeds intact
  • ⅓ cup scallions, chopped
  • salt to taste
  • chopped cilantro, black sesame seeds and lime wedges

  1. Start by preparing the sauce. Combine the sesame oil, lime juice, chopped garlic, tamari, chilies and a pinch of salt and blend in a processor/blender until smooth. Add the scallions and mix well. Set the sauce aside to allow the flavours to develop.
  2. Bring a large pot of salted water to a boil. Add the noodles and cook them for 5 to 6 minutes, or as stated on the package.
  3. In the meanwhile, heat the oil in a pan on medium heat. Add the minced garlic and saute for 30 seconds. Toss the mushrooms into the pan and cook for 3-4 minutes. Then add the carrots and a little salt. Cook for 2-3 minutes until the carrots begin to soften, but still have a little crunch.
  4. Once the soba noodles are cooked, drain them and rinse with cold water. Drain again and transfer to a large mixing bowl. Add the sauce to the noodles and toss well to coat all the noodles. Add the mushroom and carrot mixture and toss again.
  5. Serve immediately with a garnish of chopped cilantro, black sesame seeds and lime wedges. Enjoy!

Dairy-free Gluten-free Vegan


Question of the day: Have you tried soba noodles? What’s your favourite way of cooking with them?

  1. sunidhi says:

    Hi, This looks very yummy and mouth watering. definitely i will try and let u know. you have described it really good anyone can follow it . thanks for a wonderful recipe.

  2. Manju says:

    Hi Divya,
    There’s a yummy award waiting for you at my space :-) Do collect it. Congrats!!


  3. Dana says:

    Looks like a great weekday lunch!

  4. Eva says:

    We’re traveling thru Europe until October and have spotty Internet, but I wanted to write and say WOW! I adore soba noodles in soups but never thought of using them this way, LOVE IT!

  5. Delicious! I love Soba noodles and seeing your post reminded me that I have a big pack which needs to be used up soon.

  6. Sophie says:

    This is the kind of foods that I absolutely love, love, love! :)
    Yummy Yum! Well-flavoured too!
    I love soba noodles a lot! :)

  7. I love soba noodle, but I only eat traditional way, and not fusion style. I should give it a try! Looks healthy, light, and delicious!

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