Summer Soba Salad

Soba Salad 4

I went blueberry picking (again) on Saturday.   Surprise, surprise.

As I picked, I ate some blueberries and listened to the newest episode of the Joy the Baker podcast. And then ate some more blueberries.  I just couldn’t resist the perfectly ripe babies.

12.6 pounds of blueberries and two podcasts later, I lugged my treasure to the car, my skirt sticking to my legs from the heat and humidity. I headed to the grocery store with one goal in mind: a cold, refreshing soba noodle salad.

I never would have thought of it if I hadn’t listened to the podcast. I don’t think I had ever even had soba noodles before.  And now I’m a total soba noodle convert.

Soba Salad 3

Summer Soba Salad

Summer Soba Salad


  • 8 ounces soba noodles
  • 4 cups water
  • 2 medium zucchini
  • 4 small bell peppers
  • 1/3 medium red onion
  • 1/2 cup teriyaki sauce
  • Sesame seeds, for topping (optional)


  1. Wash and chop the zucchini, peppers and onion into bite-sized pieces.
  2. In a covered medium saucepan, bring the water to a boil. Remove from the heat, add the noodles and allow to cook for 5 minutes.
  3. Drain the noodles and rinse in cold water until the noodles are cool to the touch.
  4. Toss the soba noodles, vegetables and sauce, then top with sesame seeds.

That’s it.  Easy-peasy, with minimal time spent at the stove.

For more podcast recommendations, check out Four Podcasts You Should Download This Weekend.



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