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Gnger Carrot Soba Noodles

Carrot Ginger Soba Noodles

Ginger and carrot are two ingredients that are always delicious together, and these Ginger-Carrot Soba Noodles are no exception.

Serves 2 as an entrée and 4 as a side

Course Side Dish, Salad
Cuisine Asian
Keyword salads with Asian flavors, Asian comfort foods
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 2
Calories 261 kcal
Author Valentina K. Wein


For the dressing

For the Noodles

  • 1 pound carrots, peeled and spiralized, or cut into very thin, long sticks
  • 1 bundle (about 3 to 4-ounces) dry soba noodles (see notes)
  • 3 scallions, thinly sliced, both whites and greens


For the dressing

  1. In a small mixing bowl, blend the ginger, garlic, and chili paste. Then add the Tamari, rice vinegar, Mirin, and sugar. Once everything is mixed together, gradually add the oil, continuously stirring. Set aside.

For the Noodles

  1. Bring a medium-sized pot of water to a boil. Once the water is boiling, add the carrots and let them cook only until they’re a bit soft, about 30 seconds. Do not pour this into a drainer, as we’ll be re-using the water for the noodles — use a slotted spoon, or small strainer to remove them from the water and add them to a large mixing bowl. Set aside.

  2. Bring the water back to a boil and then add the noodles. Stir to be sure all of the noodles are separated and then turn the heat to low and gently simmer until they are tender, about 4 minutes. Drain the noodles and add them to the large mixing bowl with the carrots.
  3. Add the scallions and dressing and gently toss.
  4. Let it come to room temperature and then refrigerate. (I like to serve this cold, as a “salad” of sorts, but it's also nice at room temperature.

Recipe Notes

Usually Soba noodles come in a package with a few separate bundles. One bundle should be about 3 to 4-ounces.