Bibimbap-Style Soba Noodle Salad

By Hetty Lui McKinnon

Updated January 28, 2026

Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
Ready In
35 min
Rating
4(62)
Comments
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In this meal-prep friendly twist on bibimbap, the kaleidoscopic Korean mixed rice dish, simple vegetable sides seasoned with sesame oil or soy sauce (called namul) are served with nutty soba noodles, and lavishly tossed in a spicy-sweet gochujang dressing. Blanching is a great way to lock in the vibrant hues, distinct textures and fresh flavors of vegetables. While it’s a very simple process, it does require some precision to ensure optimal results: Season the blanching water generously, cook the vegetables briefly, and, after cooking, expel as much water as possible. The different vegetables and noodles are prepared separately, so they can be easily packed away individually, ready for assembling a quick weekday lunch or a future dinner. Use whatever vegetables you have on hand. (Carrots, daikon, broccoli, kale and corn would also work well.) For extra heartiness, top with a fried egg.

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Ingredients

Yield:4 servings

For the Salad

  • Salt and pepper 

  • 8 ounces/4 cups soy or mung bean sprouts

  • 5 teaspoons toasted sesame oil, divided

  • 2 medium zucchini (about 1 pound), thinly sliced into disks 

  • 2 teaspoons gochugaru (optional)

  • 6 ounces fresh shiitake mushrooms, stemmed and sliced 

  • 1 teaspoon soy sauce

  • 10 ounces baby spinach

  • 8 ounces soba noodles 

  • 2 scallions, thinly sliced

  • Toasted white sesame seeds, for serving

 

For the Gochujang Dressing

  • ¼ cup gochujang paste

  • 2 tablespoons soy sauce

  • 2 teaspoons rice vinegar

  • 2 teaspoons sesame oil

  • 1 teaspoon granulated sugar

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

62 grams carbs; 389 calories; 4 grams monosaturated fat; 5 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 7 grams fiber; 1676 milligrams sodium; 18 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of salted water to the boil. Add the bean sprouts and blanch for 2 minutes. Using a large spider skimmer or tongs, lift the sprouts out of the water and drain in a colander. (Keep the water boiling.) Drain the bean sprouts well, pressing out as much water as possible and then transfer to a small bowl. Add 1 teaspoon of sesame oil, season with salt and pepper and toss to coat. 

  2. Step 2

    To the same boiling water, add the zucchini and blanch until tender, 2 to 3 minutes. Using a large spider skimmer or tongs, lift the zucchini out of the water and place into the colander, pressing out as much water as possible. Transfer to a medium bowl and add 1 teaspoon of sesame oil and the gochugaru (if using); season with salt and toss to coat.

  3. Step 3

    Repeat this same process for the mushrooms, blanching for 2 minutes, then transferring to the colander and pressing out excess water. Place them in a bowl and season with 1 teaspoon of soy sauce and 1 teaspoon of sesame oil; toss to coat. 

  4. Step 4

    Add the spinach to the water a few handfuls at a time, adding more as it wilts, pressing it down to submerge it completely. Cook until wilted, which should only take about 30 seconds, and then transfer to the colander, squeezing out the excess water. Transfer to a small bowl, add 1 teaspoon of sesame oil and season with salt and toss to coat. 

  5. Step 5

    Finally, add the soba noodles to the water and cook according to package instructions until al dente. Drain the noodles, discarding the water, and rinse the noodles under cold water. Transfer to a medium bowl, add 1 teaspoon of sesame oil and season with salt.

  6. Step 6

    Make the gochujang dressing: Place the gochujang paste, soy sauce, rice vinegar, sesame oil and sugar in a medium bowl. Loosen with 2 tablespoons of water and whisk to combine. 

  7. Step 7

    To serve, divide the noodles among four bowls (or lunch boxes/containers) and top each with a bundle of bean sprouts, zucchini, mushrooms and spinach. Drizzle the gochujang sauce over each bowl and top with scallions and sesame seeds.  

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Ratings

4 out of 5
62 user ratings
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Comments

Ked Garden

Would a salad spinner work to remove excess water from the blanched vegetables?

gerry

Add marinated firm tofu for more protein.

Lynn L

This recipe is outstanding in flavor, ease cooking and cleanup. Made no changes. Organization is the key Everything needs to be ready before starting the blanching. We go to restaurant in Koreatown NYC that serves little dishes of vegetables just like these. I always wanted to make them as they are so delicious. Now I know how and I like the combination with the soba. The sauce is spicy but not overly so-the sugar softens it. Thank-you so very much for this recipe

Ferguson

I would cook the bean sprouts last rather than first because they left a lot of detritus in the cooking water. Potato ricer works well for squeezing water out of spinach.

JGS

Made this almost exactly as written tonight. I just added extra sesame oil for a little more flavor on the zucchini. I probably did not get enough water out of it. My picky husband went for seconds so it’s a winner. I will try this with some baked tofu cubes for more protein next time but all around a hit!

JessicaC

This was A LOT of work for an okay result. Added daikon and roasted sliced sweet potatoes, along with baked Tofu Jorim from another recipe. The changes I would make for texture and flavor would make it a different dish. So, I guess this wasn’t my thing.

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