Soba Noodle Salad with Wakame, Ginger and Vegetables

I made this salad immediately after arrived home from a trip to Japan. I absolutely love Japanese food (especially sushi) and soba noodles are excellent since they do not include any gluten (as they are made from buckwheat). This salad is served cold which means all the nutrient from the vegetables is preserved as they are essentially raw. The Japanese often eat cold noodles during the summer and serve the dressing on the side. These are my favourite noodles to pack for my lunch.

One of the reasons the Japanese live so long!

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Nut free but includes seeds/oils from seeds
  • Vegan

Soba Noodle Salad with Wakame, Ginger and Vegetables

Serves 3-4


  • 12 grams (¼ oz) wakame seaweed, soaked, drained and chopped
  • 100 grams (3½ oz) soba noodles (made from buckwheat), cooked
  • 1 cucumber, cut finely (like short pencils)
  • 1 carrot, cut finely (like short pencils)
  • 2 spring onions, cut into diagonals
  • Small piece fresh ginger (similar to two grapes in size), grated or chopped finely
  • 2 tablespoons sesame seeds
  • 4 tablespoons lime juice
  • 2 tablespoons tamari sauce
  • 2 teaspoons sesame oil


  1. Place the 12 grams wakame seaweed in a small bowl filled with cold water and allow it to soak for 10 minutes.
  2. Drain the seaweed and discard the liquid. Discard any tough parts of the seaweed.
  3. Chop or cut the seaweed coarsely.
  4. Place water in a small saucepan and cook the soba noodles according to instructions (usually for 5-7 minutes for thin soba noodles).
  5. Drain the noodles and place under cold, running water for a couple of seconds. Drain well.
  6. Slice the cucumber in half and scoop out the seeds. Cut the cucumber in thin strips (like large matchsticks).
  7. Peel the carrot, cut in half and cut finely (like large matchsticks).
  8. Cut the 2 spring onions in small diagonals. Discard the very ends of the onions.
  9. Peel the ginger (you can do this with a small knife) and grate (or chop) finely.
  10. Place the cut carrot, cucumber, spring onions, 2 tablespoons sesame seeds, grated ginger and chopped wakame in a large bowl.
  11. Add noodles and toss everything together.
  12. In a small bowl, mix together 4 tablespoons lime juice, 2 tablespoons tamari sauce and 2 teaspoons sesame oil.
  13. Pour the dressing over the noodles or serve on the side (as the Japanese do).
  14. Serve with chopsticks.


  • You can use baby sweetcorn, peppers, bean sprouts, edamama beans and more in this salad.
  • You can make this a day ahead if you wish. Any leftovers are excellent for the lunch box.