A cold soba noodle salad with fresh mint, cucumber and a sesame-soy dressing, perfect for a late-night bite.
Cold soba is a staple of Japanese summer eating, usually served simply with a dipping sauce called mentsuyu. This version turns it into a fuller grain salad, tossing the noodles directly with a sesame-soy dressing and loading in fresh mint, cucumber and scallions for a dish that eats well cold straight from the fridge — ideal for a late dinner or midnight snack when you don't want to cook. The technique that matters most here is rinsing the noodles properly: soba needs a cold-water rinse right after boiling to wash off the surface starch, which is what keeps the strands from clumping into a gummy mass once tossed with dressing. Mint isn't traditional in Japanese cooking, but its coolness works well against the nutty sesame dressing and makes the salad feel fresher for eating cold, closer to how shiso is used at home.
Serves 6
Boil soba noodles according to package directions, usually 4-5 minutes, stirring occasionally to prevent sticking.
Drain immediately and rinse under cold running water, rubbing gently between your hands, until the water runs clear and the noodles feel slippery-clean.
This step removes surface starch and is what keeps cold soba from clumping.
Whisk together soy sauce, rice vinegar, sesame oil, sugar and ginger until the sugar dissolves.
In a large bowl, toss the chilled soba with the dressing, cucumber and most of the mint and scallions.
Refrigerate at least 15 minutes so the flavors meld and the noodles chill through.
Top with the remaining mint, scallions, sesame seeds, and chile flakes if using, right before serving.
Rinse the soba thoroughly under cold water — skipping this step is the single biggest cause of gummy cold noodles.
Add mint just before serving rather than while the noodles are still warm, or it will wilt and lose its brightness.
Taste the dressing before tossing; soba absorbs seasoning quickly, so slightly over-season it to start.
Add cooked shrimp or shredded chicken for a heartier main-dish salad.
Swap mint for shiso leaves if you can find them, for a more traditional Japanese herb note.
Add a soft-boiled egg on top for extra richness.
Refrigerate up to 2 days in an airtight container. The noodles will continue absorbing the dressing, so add a splash of soy sauce and a little water to loosen before serving leftovers.
Cold soba, or zaru soba, has been eaten in Japan since at least the Edo period as a way to enjoy noodles during hot months, traditionally with a simple dipping sauce rather than tossed dressing. This grain-salad format, with the noodles pre-dressed and mixed with fresh herbs, is a Western-style adaptation of that cold-noodle tradition.
They almost certainly weren't rinsed enough after cooking. Rub the noodles under cold running water until they feel slick and the water runs clear, not cloudy.
Yes, it keeps well for 2 days, though the noodles will soak up more of the dressing over time — just add a splash more soy sauce and sesame oil before serving.
Whole wheat spaghetti or udon both work in a pinch, though they'll change the texture and traditional flavor slightly.
Per serving (200g / 7.1 oz) · 6 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
