Soba Noodle Salad
Mill City Cooks

Soba Noodle Salad with Summer Vegetables

By: Market Chef Beth Jones

Serves 4-6. Serve alone or as a side dish with cooked steak or tofu!


  • 1 package (9 ounces) Minnesoba Wild Rice Noodles or GF Buckwheat Soba Noodles from Dumpling and Strand*
  • 2 Tablespoons sesame oil
  • 2 Tablespoons minced ginger
  • 2 Tablespoons minced green garlic or garlic scapes*
  • 2 cups sugar snap peas*, washed and strings removed
  • 4 ounces shitake mushrooms from Cherry Treehouse Mushrooms*, stems removed and cut into strips
  • 3 scallions*, cut on the bias
  • 2 cups pac choi or other cabbage*, chopped
  • 5 large radishes*, thinly sliced
  • ¼ cup cilantro*, roughly chopped
  • ¼ cup mint*, roughly chopped


  • 3 Tablespoons tamari or soy sauce
  • 1/4 cup sesame oil
  • 3 Tablespoons maple syrup from Horner’s Corner*
  • 2 teaspoons hot sauce, like Shahiya Chitney* or sriracha (optional)
  • 3 Tablespoons rice vinegar


Combine all dressing ingredients in a mason jar, seal and shake until well-combined. Set aside.

Bring a large pot of water with a pinch of salt to a boil. Boil the soba for 2 minutes, or until just al dente. Drain and rinse with cold water.

Heat the sesame oil in a large sauté pan, and add the ginger, green garlic, shitakes and sugar snaps. Stir-fry for 2 minutes or until the snap peas are bright green. Pour the ingredients into a large mixing bowl, and allow to cool to room temperature. Add the mushroom mixture to the soba noodles, along with the scallions, pac choi, radishes, cilantro and mint. Toss the salad with the dressing and taste. Season with a pinch of salt and more hot sauce if needed. Serve cold or room temperature.