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Soba Noodle Salad With Pistachios Makes a Quick Snack or Meal

By Tom Liddy | April 2, 2013 8:24am

NEW YORK CITY — Everyone needs a quick standby for a snack or dinner and this is one of my favorites.

Much like pasta, soba noodles are a blank canvas that can be served either cold or hot and in combination with a variety of flavor profiles.

Unlike semolina pasta, though, buckwheat noodles have a nutiness and flavor all of their own that lends itself to earthy dishes.

The noodles on their own are a good source of manganese and protein and the whole grain variety also is a good source of dietary fiber.

The dressing for this dish combines the superfood properties of garlic and ginger, which promote heart health among other things, with the tang of rice wine vinegar and nuttiness of toasted sesame oil.

Serve it up with a handful of chopped pistachios, which are packed with antioxidants and fiber and reportedly may help lower cholesterol. They also add a salty sweetness to the dish.

Finish it off with some fresh chopped cilantro for some color. Eat it alone or with grilled shrimp or a nice, seared piece of fish.

Serves 2


6 oz. whole wheat soba noodles (usually come in 9 oz. packs)

1 tbs. soy sauce

1 tbs. rice wine vinegar

2 cloves garlic minced

1 knob of ginger, thinly sliced (about 1 tbs.)

3 green onions, chopped (white and green parts)

1 tsp. sriracha chili sauce

1 tbs. toasted sesame oil

Juice of half a lime

2 tbs. cilantro, rough chopped

1 small red onion, cut in half and thinly sliced

Kosher Salt and pepper


1. Put a large pot of salted water on the stove and bring to a boil.

2. Meanwhile, make the dressing for the noodles by combining the soy sauce, rice wine vinegar, garlic ginger, sriracha, lime juice and green onions in a small bowl. Mash the garlic and ginger against the bottom to bring out the flavor. Set aside.

3. When the water boils, drop the soba noodles in and cook for about 4 minutes, or until al dente. (There should be a little bite to the noodle.)

4. Drain through a colander and immediately rinse under cold water until cool.

5. Place noodles in a large mixing bowl along with the sliced red onions and mix with the dressing. Mixing the dressing without the oil will allow the noodles and onions to absorb it better.

6. Let stand for about 5 minutes. Some of the dressing should be absorbed and the onions should be slightly softened.

7. Then add in the sesame oil and chopped cilantro and mix again.

8. Serve it up and garnish with more cilantro, the chopped pistachios and sriracha.

9. Dig in.