Cold Okinawan Soba Noodle Salad with Shredded Pork and Scallions

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing cold noodle salad combining Okinawan soba noodles with shredded pork, crisp vegetables, and a tangy soy-ginger dressing. This japanese-inspired noodles ready in about 70 minutes pairs Okinawan soba noodles, pork shoulder, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 50 min Serves 4 Japanese cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of water to boil. Add 300 g Okinawan soba noodles and cook for 5-6 minutes until tender but firm. Drain and rinse under cold water to chill.
  2. Step 2: While noodles cook, place 300 g pork shoulder in a small pot, cover with water, and simmer gently for 45 minutes until tender. Remove pork, shred finely with forks.
  3. Step 3: In a bowl, whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tsp grated ginger, 1 tbsp sesame oil, and 1 tsp sugar until sugar dissolves.
  4. Step 4: In a large mixing bowl, combine chilled noodles, shredded pork, 1 small julienned cucumber, 1 medium julienned carrot, and 3 thinly sliced scallions.
  5. Step 5: Pour the dressing over the noodle mixture and toss gently until everything is evenly coated. Serve immediately or chill for 15 minutes to meld flavors.

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Frequently asked questions

How long does Cold Okinawan Soba Noodle Salad with Shredded Pork and Scallions take to make?

Total time is about 70 minutes (20 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cold Okinawan Soba Noodle Salad with Shredded Pork and Scallions?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep okinawan soba noodles from drying out.

Can I substitute ingredients in Cold Okinawan Soba Noodle Salad with Shredded Pork and Scallions?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cold Okinawan Soba Noodle Salad with Shredded Pork and Scallions for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cold Okinawan Soba Noodle Salad with Shredded Pork and Scallions?

Japanese noodles like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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