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Salmon Soba Noodle Salad with Bok Choy & Shiitake Mushrooms

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This Salmon Soba Noodle Salad with Bok Choy & Shiitake Mushrooms is a simple, yet flavorful one bowl meal perfect for a busy weeknight. It can be served warm, room temperature, or cold, making it perfect for meal prep and leftovers make a delicious lunch.

soba noodle salad in a bowl on gray background with serving spoons in bowl

If you’re a fan of a one bowl meal (who isn’t?) then this salad is for you. It’s packed with everything you need to feel satisfied — vegetables, salmon, whole grains noodles, and avocado, all mixed with one delicious sauce. It’s one of those meals you’ll keep coming back to week after week because it’s easy, filling, and full of flavor!

Make it Part of Your Meal Prep

If you’re a weekly meal prep queen (or king!), then you’ll love these easy tips. You can prep components or the whole thing. Here are a few ideas/options:

  1. Cook once, eat twice (or 3 times). I’m a big fan of repurposing leftovers and that’s actually how this salad was originally born. I had leftover salmon and was looking for a different way to use it up. Make a larger portion of salmon one night to serve with a side of roasted veggies and potatoes or rice and save the leftovers to put in this salad the next night. You can even stretch it to 3 meals by making enough of the salad to have for lunch.
  2. Marinate the salmon. I recommend letting it sit in the marinade for at least 10 minutes. You can do this up to 12 hours ahead of time. It’s an easy thing to do before you head to work or if you’re home during the day.
  3. Make the sauces. Prepping the sauce/marinade ahead of time can save 5-10 minutes at dinner time, which can be a total game change (plus you’re juggling fewer things). They can be stored in the fridge for up to 5 days.
  4. Prep the components ahead of time. Cook the salmon, boil the noodles, and sauté the veggies. This is nice for a Sunday meal prep if you want to get things mostly together, but don’t want to assemble the whole salad. Then on Monday (you don’t want to leave cooked salmon in the fridge for more than a day or two), assemble the salad and add the fresh sliced avocado, green onions, and sesame seeds along with the dressing.
  5. Prep the whole salad and have it for a grab-and-go lunch or dinner. It lasts in the fridge for about 2 days, so just keep that in mind with your prep schedule.
overhead image of salmon soba noodle salad with spoons on the side of the dish on gray background

How to Customize Your Salmon Soba Noodle Salad

This is a really flexible salad, so if there’s something you don’t love in it, you can easily swap it out.

  1. Choose different veggies. It works well with red bell pepper (leave raw or sauté slightly), baby spinach, asparagus, snap peas, or even raw cucumber slices. Mix and match your favorite!
  2. Make it vegetarian. Try baked tofu and some edamame for a protein-packed vegetarian salad.
  3. Make it gluten-free. if you buy gluten-free buckwheat soba noodles, you can leave it as is. Or, try brown rice noodles or a quinoa or edamame spaghetti. Be sure to also use gluten-free tamari in the sauce.
  4. Make it even easier. you can use a jarred teriyaki or miso marinade on the salmon to save a little time. I love this one from Haven’s Kitchen.

How to Serve this Salad

This salad is delicious served warm, room temperature, or cold, making it a great noodle salad to enjoy year-round. In the winter months we tend to eat it warm, but in the summer months, we’ll enjoy it chilled on our porch. As noted above, it’s great for meal prep because the flavors actually get even better after a day in the fridge (see above for the best ways to prep), and is a nice one bowl meal to make for guests if you’d rather spend time enjoying their company than in the kitchen.

soba noodle salad in large bowl on gray background with white towel and copper serving spoons

Did you Make this Salmon Soba Noodle Salad with Bok Choy and Shiitakes?

Leave a comment letting me know what you thought about it and rate it in the recipe card below! Save it to your Pinterest board so you can find it later, and don’t forget to share a picture of your creation on instagram and tag me (@busy.mom.nutrition). I love seeing what you’re up to!

If you loved this salad you’ll also enjoy:

Yield: 4 servings

Salmon Soba Noodle Salad with Bok Choy & Shiitake Mushrooms

soba noodle salad in a bowl on gray background with serving spoons in bowl

This Salmon Soba Noodle Salad with Bok Choy & Shiitake Mushrooms is a simple, yet flavorful one bowl meal perfect for a busy weeknight.

Prep Time 10 minutes
Cook Time 20 minutes 15 seconds
Total Time 30 minutes 15 seconds


Miso Glazed Salmon

  • 12 ounces salmon filet
  • 2 Tbsp white miso
  • 2 Tbsp low sodium soy sauce or tamari
  • 1 tsp grated fresh ginger
  • 1 Tbsp maple syrup or brown sugar

Soba noodle salad

  • 8 ounces soba noodles
  • 2 small heads baby bok choy, diced (or 1 head regular bok choy)
  • 5 ounces shiitake mushrooms, sliced
  • 3 Tbsp olive oil, divided
  • 2 Tbsp low sodium soy sauce or tamari
  • 2 Tbsp rice vinegar
  • 1 tsp honey
  • 1-inch knob ginger, grated
  • 1 tsp sesame oil (optional)
  • 1 avocado, sliced
  • 2 tsp sesame seeds
  • For serving: lime wedges, sliced green onions (optional)


  1. Preheat oven to 400F. Whisk together the marinade ingredients (see notes for jarred options) and pour over salmon in a glass baking dish. Set aside and let marinade for 10 minutes (you can do this ahead and leave in the fridge for up to 12 hours). Bake salmon for 10-12 minutes, until easily flaked with a fork. Exact time will depend on thickness of the fish.
  2. Make the sauce for the salad: whisk together 2 Tbsp olive oil, soy sauce, vinegar, honey, sesame oil (if using)and grated ginger in a bowl. This can be done ahed of time and stored in the refrigerator for up to 5 days. Bring to room temperature before using.
  3. Cook the soba noodles according to package directions. When cooked and drained, toss with half the sauce and set aside.
  4. Heat remaining 1 Tbsp olive oil in a pan. Add bok choy and mushrooms and sauté until soft, about 3-4 minutes.
  5. Assemble the salad: top the noodles with the vegetable mixture, salmon, sliced avocado, and sesame seeds. Drizzle remaining dressing over the salad. Serve with optional lime wedges and green onions.
  6. Can be served cold, room temp, or warm.


1. Don't want to make your own salmon marinade? Use a jarred teriyaki or miso ginger sauce, or any favorite Asian-style stir-fry sauce.

2. Store leftovers in the fridge for up to 2 days. It makes a great lunch the next day!

Nutrition Information:



Serving Size:


Amount Per Serving:Calories: 497Total Fat: 31gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 54mgSodium: 1443mgCarbohydrates: 31gFiber: 6gSugar: 8gProtein: 28g

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