Buckwheat (Soba) Noodle Salad with Tahini and Lime Dressing

I’m a self-confessed book cook (which means I need a recipe in order to make something edible) but I surprised myself with this one because I went off book and whipped up this tasty salad for our dinner. After posting a pic to Instagram at ordinarypeopleexplore, I got a few requests for the recipe and also some great ideas for add ins and options that can be used to customise this easy and healthy salad – thank you for those suggestions! You can basically add anything you think will work with the flavours and adjust the dressing to suit. If I can do it, you can too! But as a guide, the recipe is below.

You will need

  • A packet of buckwheat soba noodles (about 4 bundles in total)
  • Cucumbers, cut into thin half circles
  • Red cabbage, shredded
  • Cherry tomatoes, cut in half
  • Edamame beans (out of their pods) – I buy these frozen but you can also get fresh ones in their pods. Just steam to cook and remove the beans from the pods

Optional add ins:

  • Cubed, firm tofu – coat in soy sauce and sesame seeds, then pan fry til brown
  • Coriander
  • Toasted sesame seeds

For the dressing:

  • 1 part tahini
  • 1 part soy sauce
  • 1 part lime
  • A dash of sesame or olive oil (optional depending on how oily your tahini is)

Optional add ins to the dressing:

  • A teaspoon of grated ginger
  • A clove of crushed garlic
  • Wasabi paste (if you like things hot)


  1. Cook the soba noodles according to the packet directions then cool with cold water and ice. Drain the noodles.
  2. Add in all the other salad ingredients to the noodles and toss through gently.
  3. In a separate bowl, mix up all the ingredients for the dressing.
  4. Dress the noodles and vegetables to your liking.


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