Spicy Soba Salad

Prep Time

Less than 10 mins

Cooking Time

Less than 10 mins





Cooking with

Vary the vegetables according to availability. Fresh peas, corn, red and green bell pepper, and radishes are good, colorful options.


  • 8 ounces Mitoku Organic Soba Noodles
  • 1 large or 2 medium carrots, cut into 1 ½ inch matchsticks
  • 1½ cups broccoli florets
  • 2 scallions, slivered
  • 2 tbsp minced parsley


  • 1 tbsp light Sesame Oil
  • 1 tbsp Mitoku Toasted Sesame Oil
  • ¼ tsp Mitoku Hot & Spicy Oil
  • 2 tbsp Mitoku Organic Tamari or Mitoku Organic Shoyu Soy Sauce
  • ¼ tsp sea salt
  • 3 tbsp Mitoku Organic Brown Rice Vinegar
  • 1 clove garlic, finely minced

Preparation Method

  1. Break noodles into 3 or 4 even lengths and cook according to the directions on the package. Rinse noodles under cold running water, drain, and set aside
  2. Parboil carrots and broccoli for 2 minutes, rinse under cold water, and drain well.
  3. Combine all vegetables with cooked noodles in a medium-sized bowl.
  4. Whisk dressing ingredients together and add to noodle mixture. Toss gently and serve.

Recipe by John & Jan Belleme