Vegetable and ginger soba noodle salad

This fresh vegetarian noodle salad is perfect for lunch or dinner on a hot summer day.

  • 30 mins preparation
  • Serves 4
  • Print


  • 20 g wakame
  • 200 g Hakubaku dried soba noodles
  • 2 lebanese cucumbers (260g), seeded, cut into long thin strips
  • 2 small carrots (140g), cut into long thin strips
  • 1 fresh long red chilli, seeded, sliced thinly
  • 1 tablespoon toasted sesame seeds
  • 3 green onions, sliced thinly
  • ½ cup loosely packed fresh coriander leaves
  • 2 cm piece fresh ginger (10g), grated
  • 2 teaspoons sesame oil
  • ¼ cup (60ml) lime juice
  • 1 tablesoon tamari


  • 1
    Place wakame in a small bowl, cover with cold water; stand for 10 minutes or until wakame softens. Drain. Discard any hard stems; chop coarsely.
  • 2
    Meanwhile, cook noodles in a small saucepan of boiling water until just tender; drain. Rinse under cold water; drain. Chop noodles coarsely.
  • 3
    Place wakame and noodles in a medium bowl with remaining ingredients; toss gently to combine. Sprinkle with extra sesame seeds, if you like.

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