Simple Soba Salad

This has been a completely exhausting weekend.  Moving across the bay area, unpacking and organizing while caring for a 10-month-old with a 104 degree fever, and temperatures in the high 90s (with no A/C at the moment) really took it out of me.  We made the necessary Target/Ikea/BB&B trips, ate way too much takeout, and I didn’t run for four days in a row because of all the stuff to do.  But I couldn’t be happier.

After two years of never really feeling at home, this feels completely different and good.  I love feeling the sun, knowing our books and shoes aren’t going to end up moldy (yep, that happened), and being able to walk to pretty much every store you could ever want.  I have no illusions that now we’re here, life will be perfect, the end, but it does sort of feel like waking up from a long and kind of unpleasant dream.

I made this soba just before we moved, and again just after (there were only a few nights of pizza and peanut butter and jelly sandwiches in between).  It’s incredibly quick and simple, and leftovers make great lunch (like most leftovers, I guess).  I sometimes add chopped peanuts or top it with a fried egg, and sometimes I’ll add other vegetables, but this is the back to basics version that you can dress up however you like.

Simple Soba Salad


  • 10 ounces soba noodles
  • 2 tbsp olive oil
  • 2 tbsp reduced sodium soy sauce
  • 1 large clove garlic, very finely minced
  • 1 red bell pepper, julienned
  • 1/4 cup fresh basil, cut into thin ribbons


  1. Bring a large pot of water to a boil and cook the soba according to package directions. Rinse well with lots of cold running water, then drain.
  2. Place the noodles in a large bowl and add the oil. Mix well, then add the remaining ingredients, toss together, and serve.


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