Soba Noodle Salad with Thai Green Curry Dressing


Soba are Japanese buckwheat noodles which can be served hot or cold. Their light texture and strong, nutty flavor pair perfectly with crunchy vegetables and our creamy Thai Coconut Curry Starter in this simple noodle salad.


Prep time: 25 min | Cook time: 5 min | Serves: 4



  • 1 Pouch Thai Green Coconut Curry Starter

  • 1/3 cup rice wine vinegar

  • 2 each egg yolk

  • 2 tsp coconut milk powder

  • 3 cups plus 2 Tbsp water

  • ½ tsp soy sauce

  • ½ Cup vegetable oil

  • Salt and pepper

  • 4 oz soba noodles

  • ½ each cucumber, peeled, seeded

  • 4 each radishes, very thin sliced

  • 1 each carrot, thin julienne

  • 2 each scallions, thin sliced on bias

  • 1 ½ Tbsp cilantro leaves


  1. In a small pot, heat the rice wine vinegar and the 2 Tbsp water to a simmer. Whisk in the Thai curry starter and remove from heat.  Cool to room temp.  When cool, scrape into a high speed blender with the egg yolk, coconut milk powder, and soy sauce. 

  2. Blend on medium speed for one minute.  Slowly stream in vegetable oil, until a thick dressing is achieved. Season with salt and pepper, and adjust consistency with some more water if necessary.  Should be a medium thick dressing.

  3. Bring the 3 cups water to a boil, add the soba noodles, lower to a simmer, and cook for 5 to 8 minutes until noodles are cooked. Drain and cool under cold water.

  4. Cut the seeded cucumbers in half, slice thin.

  5. In a medium bowl, add the cooked soba noodles, cucumbers, radishes, and scallions. Toss with 2/3 of the dressing, season, and adjust to desired taste with more dressing.

  6. Mound in a bowl or plate, garnish with carrot julienne and cilantro leaves.