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Soba Noodle Salad Recipe

Soba Noodle Salad

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on April 14, 2013

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    Delicious! A great combination of flavors and textures. I added a clove of garlic and a squirt of siracha sauce for a little extra kick to the dressing. I also added shredded carrots. Would be great with some shrimp or tofu on top to make it a meal. Will be making this again- possibly as an appetizer inside of a baked wonton cup.

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  • on April 11, 2013

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    This is a very good salad. The dressing is excellent. I must say that my issue with it was the HUGE amount that it makes and may end up being wasted. It was hard to find a small head of Napa cabbage. I ended up keeping the noodles and dressing separate so that I could have leftovers so as not to waste the $10 head of cabbage! The dressing must be put on the noodles while they are warm so they don't get sticky, therefore leftovers must be reheated. Otherwise, it made for a very tasty dish!

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  • on April 09, 2013

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    I love Giada's recipes but not sure about this one. Everything was good except the dressing. I did not have almond butter and substituted peanut butter. I can't believe that the results would have been this drastic. I watched the show and was impressed, but the dressing was thick and bland. Instead of throwing it out, I am going to "stir fry" it tonight...that should be good (I hope!

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  • on April 07, 2013

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    I made this last night for supper; and it was a hit! I love soba noodle salad with peanut dressing, but my husband cannot eat peanut butter. I was happy to see this recipe on TV yesterday, using almond butter instead. That way, we both could have something delicious!
    Oh - I did add about a pound of shrimp to the recipe, and partially cooked the red pepper to make it a full meal. This would be a nice summer salad also.

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  • on April 07, 2013

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    Do like the idea of using buckwheat noodles, but noodles were sticky and dressing lacked flavor.
    Did sub peanut butter and peanuts for almonds. Not a keeper.

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  • on March 26, 2013

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    Loved this dish! My mistake....I added 1-1/2 lbs. of cooked chicken and shrimp mix and believe it or not, it took away from the fresh taste of this dish. After sitting for a while, it was even more tasteless. So, don't add the chicken or shrimp.

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  • on December 03, 2012

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    I LOVED this! I didn't have any almond butter so I substituted peanut and used dry roasted peanuts instead of almonds. I ate 2 bowls ( naughty i know! for dinner tonight and even my husband thought it was pretty good. He doesn't consider it a real meal if there isn't some form of red meat so coming from him that is a true compliment!

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  • on November 12, 2012

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    I usually love Giada's recipes but I was disappointed in this one. The flavors weren't there for me - it was a too rich and very, very heavy. I hate wasting food but I had to toss this one.

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  • on October 23, 2012

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    Fabulous taste, but realized the importance of adding the dressing while still hot. I planned this for my lunch the next day, and did not want to add the dressing before hand. I've saved it to a small container and will warm it up to make it a bit more liquid.
    Super delicious!!

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  • on October 20, 2012

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    My husband and I loved this dish! I added a squeeze of lime juice after plating, for a little extra brightness. I will definitely make this again.

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