Food Recipe

Soba Salad Will Not Make You Sad

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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.
Prep Time 15 minutes
Cook Time 15 minutes
Course Salad
Cuisine Japanese
Servings 3


  • 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!

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Posted by Isadora Tang
Isadora is a Lead Inventor at What If Innovation, where she helps clients disrupt established conventions. Previously, Isadora was a strategy consultant with BCG, as well as co-founder of MyLu Foods, a social enterprise working towards affordable nutrition. Isadora has an MBA from Yale and a BA from NYU.

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