Soba Salad

Serves 6
Sautéed mushrooms and fresh cucumber mingle in this healthy buckwheat-noodle salad.


  • 3 tablespoons safflower oil, divided
  • 1 large shallot, halved and thinly sliced crosswise (1/3 cup)
  • 3.5 ounces bunashimeji (beech mushrooms)
  • 9 ounces buckwheat noodles
  • 6 tablespoons soy sauce
  • 1/4 cup rice vinegar (seasoned)
  • 1 teaspoon sriracha
  • 2 teaspoons sesame oil
  • 2 scallions, thinly sliced on the bias
  • 1/2 English cucumber, cut into 1 1/2-inch-long matchsticks
  • 2 tablespoons sesame seeds, toasted


  1. Heat 2 tablespoons oil in a large skillet over medium-high heat. When oil shimmers, add shallots and mushrooms to skillet and saute until shallots become golden and mushrooms brown in places, 3-4 minutes. Transfer to a large, heatproof bowl.
  2. Bring a large pot of water to a boil and cook noodles according to package instructions. Drain; toss in bowl with shallots, mushrooms, and remaining tablespoon oil. Cool to room temperature.
  3. In a medium bowl, whisk together soy sauce, rice vinegar, sriracha, sesame oil, and scallions. Divide dipping sauce between individual serving bowls.
  4. Toss cucumber and sesame seeds with noodles just before serving.
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