The first time I made this, I had a lonely sheet of nori in the cupboard and a bunch of fridge veg that needed using. I nearly skipped the dressing and just went for soy sauce, but trust me—Mary knew what she was doing. That combo of pickled ginger and vinegar? Absolute game changer.

I also overcooked the noodles the first round (soba turns to mush fast if you blink), and it threw off the whole thing. Second time, I got it right—and now it’s a go-to for hot days, desk lunches, and “what’s for dinner?” panic moments.

WHAT MAKES THIS RECIPE SPECIAL

Most salads are either too fussy or too bland. This one is neither.

Soba noodles – Chewy and nutty, they hold up beautifully.
Pickled ginger dressing – Bright, sharp, and adds that sushi-like twist.
Raw, crunchy veg – Everything gets sliced fine so every bite is balanced.

And the best part? No stove needed after the noodles. Just chop, dress, and done.

INGREDIENTS + WHY THEY MATTER

Soba noodles (125g) – Japanese buckwheat noodles with bite. Don’t overcook—they only need a few minutes.
Nori sheet (1) – Adds that salty, umami edge. I shred it with scissors.
Radishes or daikon (2–5) – Brings bite and crunch. I use whatever’s in the drawer.
Red pepper (1 small) – Adds sweetness and colour.
Carrot (1 large) – Coarsely grated for body. Julienne if you’re feeling fancy.
Celery (1 stick) – Crisp texture, subtle bitterness. Balances the sweeter veg.
Spring onions (2) – Cut on the diagonal for a bit of flair and sharpness.
Flat-leaf parsley (1 tbsp) – Freshness! Sub coriander if you like a punchier hit.
Pickled ginger (2 tbsp) – Key to the dressing. Don’t sub fresh—it’s not the same.
Rice vinegar + soy sauce + olive oil – Balances sharpness, salt, and silkiness.

MAKING IT YOURS (WITHOUT RUINING IT)

No soba? Use rice noodles or vermicelli. Even spaghetti in a pinch.
Want it heartier? Add grilled chicken, edamame, or a soft-boiled egg on top.
No pickled ginger? Sub with a splash of the pickling liquid and fresh grated ginger.
Gluten-free? Make sure your soba and soy sauce are certified GF.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Noodles were mushy	Overcooked by even 1 minute	Cook exactly to packet time, rinse cold
Salad was bland	Dressing wasn’t mixed well	Whisk until fully emulsified
Nori clumped together	Added it too early	Shred and scatter just before serving

HOW TO MAKE MARY BERRY’S NOODLE NORI SALAD

Cook the soba noodles
Boil according to the packet (usually 4–5 minutes). Drain and rinse in cold water to stop the cooking. Drain again and set aside.
Make the dressing
In a small bowl or jug, whisk together pickled ginger, rice vinegar, soy sauce, and olive oil until combined.
Assemble the salad
In a large bowl, toss the noodles with sliced radishes, red pepper, grated carrot, spring onions, celery, and parsley.
Add nori and dressing
Shred nori into strips using scissors. Season salad with salt and pepper. Add dressing and toss well.
Chill or serve immediately
Eat straight away or chill for 30 minutes to let the flavours mingle.

TIPS FROM MY KITCHEN

I use kitchen scissors to cut the nori—it’s quicker than a knife and less messy.
If I’m prepping ahead, I keep the nori separate and add it just before serving.
For extra crunch, a handful of toasted sesame seeds on top is brilliant.

STORAGE + SERVING

Fridge: Store in an airtight container for up to 2 days. Best eaten cold.
Not freezer friendly – Noodles and veg turn soft and sad.
Serve with: Grilled tofu, seared salmon, or just on its own with iced green tea.

FREQUENTLY ASKED QUESTIONS

Q: Can I use ramen or udon noodles instead?
A: Yes—just adjust the cooking time. Soba has a nutty flavour that works especially well though.

Q: Is this salad good the next day?
A: Yes, but it softens slightly. Add a fresh splash of vinegar before serving to brighten it back up.

Q: What can I use instead of pickled ginger?
A: A mix of grated fresh ginger and a touch of sugar or mirin can work in a pinch.

Q: Can I make this ahead of time?
A: Definitely—just leave the nori off until right before serving so it doesn’t go soggy.

Try More Recipes:

Mary Berry Noodle Nori Salad

Course: SaladsCuisine: AsianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

220

kcal

This light, crunchy noodle salad is full of colour, freshness, and bold flavour thanks to a zingy pickled ginger dressing and plenty of crisp veg. Perfect as a lunch, a picnic hero, or a side dish that actually steals the show.

Ingredients

For the salad:
125g soba noodles
1 sheet nori, finely shredded
2 daikon or 5 radishes, finely sliced
2 spring onions, diagonally sliced
1 small red pepper, thinly sliced
1 large carrot, grated
1 celery stick, sliced
1 tbsp chopped flat-leaf parsley
For the dressing:
2 tbsp pickled ginger, chopped
4 tbsp rice wine vinegar
2 tbsp soy sauce
2 tbsp olive oil

Directions

Cook noodles, rinse under cold water, and drain.
Whisk together ginger, vinegar, soy sauce, and olive oil.
Toss noodles with veg and parsley in a large bowl.
Add shredded nori and pour over dressing. Season to taste.
Serve immediately or chill for up to 4 hours.

Notes

Always rinse soba in cold water to keep them from going sticky.
Add nori right before serving to keep its texture.
For extra protein, top with a jammy egg or grilled tofu.