Green Tea Soba Noodles Salmon Salad

Delicious soba noodle salad made with green tea buckwheat soba noodles, cold smoked salmon raised in the crystal clear waters of New Zealand, sauteed carrot and capsicum, wakame seaweed, edamame beans and sesame soy dressing. The easy and refreshing salad extremely rich in omega-3 fatty acids, that you can make in less than 20 minutes!

Soba Noodles

Soba noodles are noodles made of buckwheat flour, roughly as thick as spaghetti, and prepared in various hot and cold dishes. Depending on the shop, the percentage of buckwheat flour in soba noodles typically ranges between 40% and 100%. So choose 100% buckwheat noodles for the gluten-free option.

I use in my recipe green tea soba, this is popular kind of soba noodle has some green tea powder in it, which makes it a pleasant green in color. You don’t really taste the tea much though.

Dried Wakame Seaweed

Wakame seaweed is one of the healthiest Japanese foods due to being rich in vitamins, minerals and even a compound called fucoxanthin which has shown to help burn fatty tissue. In Japan, eating wakame is often considered one of the best ways to get a smooth complexion and soft, luxurious hair. Wakame dried seaweed used for salad, vinegar dishes, miso soup, ramen and endless counts of a combination. Dried wakame is easy to use – simply add cold or hot water and wait a few minutes. Drain well and add to soups and salads.

Toasted Sesame Seeds

Toasted sesame is one of the most popular flavors in Japan. I love that satisfying, nutty flavor. For toasted sesame seeds use a wide frying pan and stovetop. Heat the sesame seeds on medium heat, shaking the pan occasionally. Remove the seeds when they slightly darken and become fragrant. It takes between 3 and 5 minutes.

Keep in an airtight container in a cool, dry place for up to three months.

Edamame Beans

Boiled or steamed edamame beans (green soybeans) are popular Japanese snack. Extremely rich in protein, saturated fats, amino acids and vitamins edamame beans in pairing with salmon can turn this salad into delicious and nutritious lunch or dinner.

Where to find edamame beans? Check the frozen vegetable department of your nearest supermarket or Japanese shop. If you live in Auckland (NZ) I recommend you to visit Japan Mart first, this is my favorite.


2 Serves

  • 1/2 Package green tea soba noodles or plain soba noodles
  • 1 Cup edamame beans, shelled
  • 1 Carrot, julienned 
  • 1 Yellow capsicum, julienned 
  • 1 Red capsicum, julienned 
  • 1 Cup smoked or cured salmon, cut into bite-size slices
  • Handful of dried wakame seaweed, soaked in warm water for 5 minutes, then drained
  • 2 Spring onions, thinly chopped
  • 1 Tsp sesame oil

For dressing:

  • 3 Tbsp gluten-free Tamari  or Soy sauce
  • 3 Tbsp rice vinegar
  • 1/2 Tbsp sugar
  • 1 Tbsp water
  • 0,5 Tsp grated fresh peeled ginger
  • 0,5 Tsp sesame oil
  • 1 Tbsp toasted white and black sesame seeds
  • Hot chili oil – optional


  1. Boil a large pot of water and cook soba noodles follow directions on the pack. Drain and then rinse well under cold water.
  2. Throw edamame pods into boiling water and cook for about 3 minutes. Rinse with cold water then peel.
  3. Sauté the carrot and capsicum with one teaspoon sesame oil on a medium heat for about 5 minutes, until they are really nice and soft. Chill slightly.
  4. For dressing in a small mixing bowl, stir together Tamari (or soy sauce), rice vinegar, sugar, water, grated ginger, sesame oil, hot oil, and toasted sesame seeds.
  5. Transfer the noodles to a large bowl and gently toss with remaining ingredients and dressing. Serve room temperature or cold.



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