Soba Salad Will Not Make You Sad

By Isadora Tang

Asiany and delicious. Like us.

Summer is about putting meat on open flames and otherwise participating in this American activity called “barbecuing.” Here’s our All-American BBQ, Mash-Up Style. This recipe comes to you from our Taiwanese-American Mash-Up Isadora Tang, who turns to Asiany cold noodles when the weather gets hot. Serve alongside our glorious recipe for Korean galbi and our not-overboiled Russian potato salad.

There is something completely satisfying to me about a giant bowl of chilled noodles, and it’s probably one of the easiest and fastest meals to prepare. This is a recreation of a noodle dish that I had while on a yoga retreat in Maine, made by a wonderful natural foods chef named Ilia Regini.


Iz & Ilia’s Sesame Soba Noodles Serve these cold noodles alongside Umma’s galbi and not-overboiled salat olivye for the ultimate Mash-Up BBQ.

12 oz soba noodles. (Any noodles will do, but soba has a plethora of buckwheat-based health benefits and gluten-free appeal.)

2 sweet potatoes, boiled and chopped roughly

2 handfuls sliced shitake mushrooms, boiled (Fresh or dried are both fine. If using dried, soak briefly in water before boiling.)

½ head of Swiss chard or other leafy, crunchy green such as kale, sliced in ribbons

sesame oil and salt to taste

white sesame seeds and chopped scallions, for garnish


Boil the soba until al dente, then rinse with cold water. Toss in large bowl with remaining ingredients with a generous helping of sesame oil (I am partial to the Kadoya brand, as my family has been using it for as long as I can remember) and salt. Top with sesame seeds and chopped scallions. Serve with Sriracha/hot sauce/ hot peppers for those who are hot-inclined. Enjoy!