Prepare the Swiss chard by removing the bottom 2-3 inches of stem, dicing the remaining stem and chopping the leaves.
Place a large pot of water on the stove to boil. Boil soba noodles according to package instructions, in the last 4 minutes of cooking add swiss chard to boiling water. When noodles are al dente strain noodles and swiss chard into a colander. Rinse well with cold water.
Prepare the dressing by whisking together all ingredients until well combined.
In a large bowl combine noodles, carrot ribbons, and dressing. Toss well to combine. Eat immediately or store in the fridge for up to 4 days.
For a gluten-free version look for gluten-free soba noodles. Traditional soba noodles are made with buckwheat flour (which is naturally gluten-free) and wheat flour
These cold soba noodles make a fantastic leftover lunch!