Salmon Soba Noodle Salad

"Can someone explain to me what “oodles of noodles” means? A quick google search revealed it came from a song, but I’m still very confused 😅 anyhow, this soba noodle salad is quick to whip up, great for lunch boxes or dinners at home, and is packed full of veggies and protein. I’ve shared how I make the veggie soba noodle salad in my IG stories and highlights! The typical veggies to include are spinach, bean sprouts, shredded carrots and zucchini, enoki mushrooms and shiitake mushrooms. It’s a great base (you got your carbs and veggies) and you can add whatever protein you desire. I added a sunny side up and my butter soy miso salmon. Enjoy! ☺️☺️☺️"
-- @peachonomics

Recipe Intro From peachonomics

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  • Recipe Card
Prep time 10mins
Cook time 10mins
Serves or Makes: 4

Recipe Card

For the Soba Noodle Salad


  • 2 small carrots, shredded
  • 2 small zucchinis, shredded
  • a handful of spinach
  • a handful of bean sprouts
  • 1 pound soba noodles, uncooked
  • 2 tablespoons toasted sesame oil
  • 1/4 cup mirin
  • 1/4 cup soy sauce
  • 1/4 cup toasted sesame seeds

To Make the Soba Noodle Salad


  • Step 1

    Place soba noodles, carrot and zucchini in a pot of boiling water, cook until noodles are almost done (approx 3-4min). Add spinach and bean sprouts and cook for another minute. Drain. Season with the sesame oil, miring, soy sauce and sesame seeds.

For the Salmon


  • 4 small fillets salmon
  • 4 tablespoons sugar
  • 4 tablespoons miso
  • 2 tablespoons butter
  • 8 tablespoons soy sauce

To Make the Salmon

  • Step 1

    Heat butter in a nonstick pan. When melted, add sugar, miso and soy sauce. Stir quickly to combine. Add the salmon, cook on each side until golden and sauce is reduced.