19 August, 2025

Campfire-Free Camping Meal Ideas: Cold Soba Noodle Salad

Looking for an easy, take-along meal idea for your next camping trip, hike or picnic, on or off the Trans Canada Trail? Look no further! Our August recipe suggestion offers a fresh, simple and endlessly variable meal option, ideal for prepping ahead and assembling at the campsite, or bringing along on a Trail outing – and it’s proven to be popular with the younger set.

Soba noodle salad

We encourage you to customize this salad to your tastes – swap out veggies, adjust the protein, and use what’s in season.

Ingredients

Photo credit: Amy Schwartz

Salad

• Half a package soba or vermicelli noodles (350 g)

• Approximately 2-3 cups (200-300 g) julienned vegetables – carrots, bell peppers, cabbage and radishes make a great mix, but feel free to go with your faves

• 1/2 cup cilantro, chopped

• 1 cup (155 g) steamed and shelled edamame

• 1 cup (160 g) cooked tofu or chicken, cut into bite-sized pieces (optional)

• 1 tablespoon (15 mL) sesame oil

Dressing

Photo credit: Amy Schwartz

• 1/2 cup rice vinegar

• 4 tablespoons (60 mL) soy sauce

• 1 teaspoon (2.5 mL) sesame oil

• 1 teaspoon (2.5 mL) grated fresh ginger, or more to taste

• 1 clove of garlic, diced

• 1 teaspoon (2.5 mL) maple syrup (optional)

How to prepare

Photo credit: Amy Schwartz

Cook noodles, then rinse in cold water. Mix in sesame oil to keep noodles from sticking together, then let cool.
In a mixing bowl, combine chilled noodles with the remaining salad ingredients. Mix well and set aside.
Combine all ingredients for the salad dressing in a jar and mix well.
Just before serving, add salad dressing to salad and mix.
Enjoy!