Get Baked: Soba Noodle Salad

This noodle salad is served cool or chilled, which is basically the only way I can stand to eat noodles when it’s hot out.

The original recipe suggests serving it with a poached egg on top, which I did not do, because I had two people and one egg and poached eggs are not really splittable. I also used more carrots, because I like carrots, and fewer scallions, because the original recipe called for six, and I do not like things that onion-y.

Soba Noodle Salad

Adapted from The Kitchn.


1 bunch of the little skinny carrots, peeled and cut into thin matchsticks
2 bunches bok choy, sliced into ribbons
1/2 pound dried soba noodles, or any similar noodle
3 scallions, thinly sliced
1/2 cucumber, peeled and cut into matchsticks
1 Tbsp. sesame oil
2 Tbsp. rice vinegar or white wine vinegar
1 1/2 Tbsp. soy sauce
1/4 tsp. sriracha hot sauce (or more or less to taste)
pinch of salt


1. Fill a medium pot with water and a pinch of salt and bring it to a rolling boil. While you wait for that to happen, cut the bok choy into ribbons and the carrots and cucumber into matchsticks. The best way to make matchsticks is with a mandolin, but if you don’t have or suck at using one, I like to pretend that each half of the vegetable in question is string cheese that I want to turn into a crazy octopus with my knife. Leave all the types of vegetables separate for now. Finely chop the scallions.

2. When the water is boiling, stick the carrots in it. Blanch for about 30 seconds, and scoop them out with a slotted spoon. Run them under cold water immediately so they don’t overcook, shake off the excess water, and put them in a medium-sized bowl.

3. Repeat with the bok choy ribbons, and add them to the carrots. At this point you can also add the scallions and cucumber to the bowl (do not blanch them first).

4. In the same pot, cook the noodles according to the package directions, keeping them slightly al dente. Strain and run them under cool water immediately.

5. While you’re waiting for the noodles, or right at the beginning of this recipe, or right after the noodles are done if you don’t like multitasking, whisk the sesame oil, rice vinegar, soy sauce, and hot sauce together. Add the noodles to the vegetables, the dressing to everything, and toss gently.

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Ryan Yates

Ryan Yates was the NSFW Editor (2013–2018) and Literary Editor for, with bylines in Nylon, Refinery29, The Toast, Bitch, The Daily Beast, Jezebel, and elsewhere. They live in Los Angeles and also on twitter and instagram.

Ryan has written 1142 articles for us.


  1. Here I was on my couch, feeling like it was too hot for me to eat anything I want to eat and then this happened. I don’t have most of the ingredients in my house right now but I have enough of other stuff to substitute and make something good. Thanks for the inspiration!

    Sriracha is so wonderful.

    • Also came here to express love for Sriracha! I like it on pizza (and pretty much everything else).

        • I guess kinda like thick, slightly tangy, very hot sauce? It comes in a clear bottle with a green cap white text and a rooster on it. It’s called rooster sauce in some places I think.

          Sriracha is esp good with seafood, it’s magical on raw littleneck clams or made into a spicy cocktail sauce for shrimp.

        • It’s so good! I also really like Valentina which is sort of like a milder, Mexican hot sauce substitute for people who find Sriracha too spicy.

          • I’m a Mexican hot sauce freak. To the point that this is what people bring me back when they go on vacation. I so need to try this now!

          • Definitely give it a try. Keep in mind that it’s not hot at all though (my Mexican friends laugh at me for it), but it’s still really good!

  2. Aw, that looks so yummy. I’m going to be making that for lunch tomorrow, its so hot right now I can’t stand the idea of having a hot lunch like I normally would!

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