Soba Noodle Salad with Chili Oil and Bitter Greens

October 29, 2021

This easy 15-minute meal is the perfect dish to use up leftover leafy greens in your fridge.  Use your favorite chili oil or chili crisp with this recipe, or better yet, a homemade one. Fresh cucumbers and radishes give a nice crunch between the tender noodles, and can be easily swapped with carrot or daikon. Top this dish with a soft poached egg for extra oomph and you have yourself a refreshing summer meal! 

Serves 2 


2 bundles soba noodles 

Handful of bitter greens, like mizuna or watercress, washed and trimmed

2 cucumbers, sliced thinly 

4-5 radishes, sliced thinly

3 tablespoons rice vinegar

2 tablespoons chili oil 

1 teaspoon sugar

2 tablespoons soy sauce 

1 teaspoon sesame oil 

Green onions, sliced for garnish

Sesame seeds, for garnish


  1. Begin boiling water for the noodles.
  2. Mix together the rice vinegar, chili oil, sugar, soy sauce, and sesame oil. Set aside. 
  3. Cook the noodles according to the package instructions, strain, and rinse in cold water. Set aside. 
  4. In a large bowl, mix together the dressing, noodles, greens, cucumbers and radish. Mix thoroughly and taste for seasoning. 
  5. Divide into bowls and finish with green onions, sesame seeds, more chili oil, and an optional egg. 
  6. Enjoy! 

This recipe was created by Local Roots Recipe Contributor Sachi Nagase /

Rather have a taste first?

Local Roots Experiences are fun, pop-up events where we bring the farm to you!

Subscribe to text updates

VIP discounts and more. Get 20% off any add-on just for signing up!