Cold Soba Noodles with Julienned Vegetables

How is it almost end of July already? I can’t believe it. School will be back in session soon and for some of you, it means pampering yourself before Summer ends and going back to your routine. As for me, it simply means enjoying anything cold ever since the weather hits 80F. And that also means enjoying bright and refreshing meals like this cold soba noodle meal.

Soba noodles are thin Japanese buckwheat-flour noodles that look like this…

I really like this cold soba noodle dish. It is stress-free and you don’t need to worry about cooking it wrong. Make the pasta, let it cool. Chop your veggies, set aside. Mix dressing and toss everything all together!

I used a Hard Anodized Ceramic Pot from Happy Call to cook my soba and this thing works like magic. Seriously! My family had a long discussion about good and safe pots these days, and I am so glad this one popped in our convo since Happy Call adopts aerospace technology known as Alumite or Hard-Anodizing to create corrosion-resistance. It is applied to die-cast aluminum to retain the aluminum’s light-weight properties yet rigid structure.

The pot comes with the Happycall self-standing glass lid which includes an automatic steam vent. And this pot is super light so if you are looking for something timeless, oven and dishwasher safe, this one is awesome!

As for the colander, this colander from Savora is elegantly designed and perfect for food preparation or as a centerpiece. It is durable, has a sure grip, and looks super classy and attractive.

These Cold Soba Noodles are a super easy dish to make and best enjoyed on a hot day.

Keep it easy, keep it fun, keep it colorful, and check out the recipe!

Cold Soba Noodles with Julienned Vegetables Recipe

Servings 1


  • 1 (10 oz) package soba noodles, cooked and cooled

For the Topping:

  • 1 cucumber, julienne cut
  • 5 slices of ham, thinly slice
  • 1 cucumber, julienne cut
  • 2 imitation crab, julienne cut
  • 1 red bell pepper, julienne cut

For the Sauce:

  • ¼ cup rice vinegar
  • ¼ cup vegetable oil
  • 1 Tbs Sriracha
  • 2 Tbs toasted sesame oil
  • 1 Tbs sesame seeds
  • 2 tsp mirin
  • 2 Tbs soy sauce
  • 2 tsp garlic
  • 2 ½ tsp ginger paste


  1. In a large bowl, whisk together ingredients for the sauce. Set aside.
  2. Add the cooked soba noodles to a bowl and toss to evenly coat with the sauce.
  3. Arrange the toppings on top and refrigerate for at least 1 hour before serving.
Keyword Pasta, Recipes, Summer