Skip to main content
Skip to store items
Skip to main navigation

Buckwheat Noodle Salad

Prep time
20 mins
Entrée | Side dishes
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free | Gluten-free

Source:, courtesy of Eden Foods


Utilizing Eden Food's rich, nourishing soba noodles made from 100 percent buckwheat flour, an ancient health food. Earthy, deep brown color, delicious flavor combines with shiitake, wakame and delicate onion flavor for a dish that is great served hot or cold.


8 ozsoba noodles
2 twakame flakes
1⁄4 cshiitake mushrooms (sliced)
2 Tred onion (finely minced)
1⁄2 cscallions (finely chopped)
1⁄2 csnow peas (stems removed, blanched 1 minute)
1 ccarrots (julienned, blanched 1 minute)
1⁄4 ccold water
1 Tsoy sauce (shoyu, plus more to taste)
2 Tginger root (fresh, finely grated)


Bring two quarts of water to a boil in a soup pot. When cooking 100% buckwheat soba, it foams up, so make sure to use a tall soup pot. Place the soba, wakame flakes and shiitake in the pot. Bring to a boil again. Turn the flame to medium-low and simmer 10 minutes or until the soba is tender. Do not boil the soba rapidly or over cook as they tend to fall apart easily. When done, pour into a colander, rinse thoroughly with cold water and drain well.

Place the red onion, scalliion, snowpeas, and carrots in a large bowl and toss to combine. Set aside. In a small bowl, whisk together the 1/4 cup of cold water, soy sauce, and grated ginger. Add the drained soba to the bowl of vegetables, drizzle with the soy-gingger sauce, and toss to coat. Serve at room temperature or chilled.