Cold Scallion Soba

Buckwheat. It’s a pretty interesting grain nut thing that I can’t seem to find whole. I can get the flour pretty easily but apart from making bread from it once, I never used it again. (I really want to make Linzer Torte with it one day!) I really should use this amazing flour in bread now that I’m in a crazy breadmaking spree. Anyway, the most common way I tend to enjoy that nutty flavour is in the form of soba noodles.

And soba is one of the dozen different types of Japanese noodles I can’t get enough of. The thing with soba is that it’s so good both cold or hot. Because buckwheat doesn’t have much gluten in it, soba noodles tend to be less sticky compared to those fully made of wheat flour. I think that could be why they stay chewy even when served cold, with the signature soy dipping sauce in a Zaru Soba.

I wanted a less messy, communal way of having soba cold for dinner with my family. Nami of Just One Cookbook has tons of reliable Japanese recipes and her Soba Salad really stood out to me! (Pssst… I link to her fresh seafood store on the right. Go check it out!) This soba recipe is sooooo simple. You barely need any culinary skills, probably aside from knowing when the soba is cooked enough, to whip this up. Also because this is served cold, it’s the perfect make-ahead dish.

We need Soba Noodles, Scallions, Ginger, Chili Flakes, Sesame Seeds, Honey, Sesame Oil, Vegetable Oil, Soy Sauce & Fish Sauce.
Cold Scallion Soba 1

While the noodles is cooking to al dente, it’s just about the right time to make the seasoning sauce. This is just a suggestion. You have got to taste everything at the end cold before adjusting to your preference. I had to add a few more splashes of soy in the end.
Cold Scallion Soba 2

Cool colours!
Cold Scallion Soba 3

We MUST stop the noodles cooking once they are done lest they get soggy. Ice water in a HUGE bowl does the trick.
Cold Scallion Soba 4

Separate the strands. The noodles wouldn’t stick together but this helps it to cool down quicker.
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Lets go all in!
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This doesn’t look like much but remember, sesame oil smells amazing with the scallions.
Cold Scallion Soba 7

Aren’t the black flecks visually pleasing? (I was trying to use some word other than pretty… think I got it?)
Cold Scallion Soba 8

Cover this bowl up and stick it in the fridge until dinner time.
Cold Scallion Soba 9

Chopsticks mandatory.
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Give it time to soak in all that seasoning.
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You can take this a million different routes.

Leftover beef stirfry? Roast chicken? Fried eggs? Toss ’em all in and you have a nice brunch the following day.


“But now in Christ Jesus ye who sometimes were far off are made nigh by the blood of Christ.” (Ephesians 2:13)

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Cold Scallion Soba
Prep time
Cook time
Total time
Recipe type: Noodle Salad
Cuisine: Japanese
Serves: 4-5
  • 6-9 oz (2-3 bundles) Soba (Buckwheat Noodles)
  • ⅔ cup Spring Onions/Scallions, sliced thinly
  • 3 tbsp Sesame Seeds (I used black)
  • 1 tbsp Canola or Grapeseed oil
  • 3 tbsp Sesame Oil
  • ½ tsp Chili Flakes (more if you like it spicier)
  • 3 tbsp Honey
  • 5 tbsp Soy Sauce
  • 1 tbsp Fish Sauce (optional)
  1. Cook the soba noodles in unsalted boiling water until al dente.
  2. Fill a big bowl with cold water and some ice cubes. Set aside.
  3. Meanwhile, stir together the honey, sesame oil, canola oil, soy sauce & fish sauce in a large serving dish.
  4. Sprinkle in scallions, sesame seeds & chili flakes.
  5. Once the noodles are ready, drain and rinse in the bowl of cold water. Use your fingers to move the noodles around to cool the strands down quickly.
  6. Drain very well and pour into serving dish.
  7. Toss well in the sauce. Cover with plastic wrap and leave in the fridge to cool down.
  8. Adjust seasoning when ready to serve.
  9. Great with grilled meats!

Recipe lightly adapted from: Just One Cookbook


  1. Thank you so much for trying this recipe and for the kind mention, Jayne! It’s perfect for a large group as you just need to boil the noodles and toss with seasonings later on. By the way, thank you for mentioning about my Fish for Sushi store, and keeping the banner. You’re too kind! 🙂

    • I really really love this recipe a lot. 🙂 So simple and quick that it barely need much thought. Thanks for the prefect recipe, Nami.
      My blog doesn’t have a wide readership but every little I can do to share your store is my pleasure. Everyone should know about your awesome brainchild!

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