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White House Simple Soba Noodle Salad



White House Simple Soba Noodle Salad

This is an easy recipe that is a great dish for a picnic or a school lunch box. It is healthy and delicious as well.
By Cris Comerford, White House Executive Chef
Servings 6 Servings

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Large pot
  • Colander
  • Medium Bowl
  • Whisk
  • Large bowl
  • Measuring cups
  • Measuring spoons


  • 8 oz. package of soba noodles
  • 1⁄4 cup rice vinegar
  • 1⁄4 cup lemon juice
  • 1 tablespoon honey
  • 1⁄4 cup grapeseed oil
  • 1⁄2 teaspoon toasted sesame oil
  • 1 teaspoon minced garlic
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons soy sauce, low sodium
  • 1 cup carrots, jullienned*
  • 1 cup snap peas, jullienned
  • 1 cup spinach, jullienned
  • 1⁄2 cup shiitake mushrooms, jullienned
  • 1⁄3 cup scallion, sliced thinly
  • 1⁄3 cup cilantro leaves, chiffonade**
  • Pepper to taste


  • Put a pot filled with water on the stove. Turn the heat to high and add the soba noodles. Boil the noodles according to package directions. Drain and set aside to cool.
  • To mix the dressing, combine the rice vinegar, lemon juice, honey and Dijon mustard in a medium-sized bowl. Whisk in the grapeseed oil and the sesame oil. Add the minced garlic, toasted sesame seeds, and soy sauce. Set aside.
  • In a large bowl, combine the cooked noodles, carrots, snap peas, spinach, mushroom, scallion, and cilantro. Add the dressing and toss gently.
  • Serve the noodle salad either room temperature or chilled.


Toasted almond slivers
*Jullienned means to cut in long, thin strips
**Chiffonade means to cut herbs or green leafy vegetables into long, thin strips
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