There is buckwheat soba noodles which are grey-brown and there are somen soba noodles which are thin and white. I use both kinds. Both can be used for soba salad
This recipe uses the buckwheat soba and it is the kind I usually have with seaweed, sesame, and soba tsuru which is a soba noodle base. (fish stock also makes a good soba base)
https://www.seriouseats.com/recipes/2015 ... ecipe.html
This uses the thin white somen noodles. I don't know the origin but I think it is a modern salad. It is good for parties and can be the whole meal.
https://www.quora.com/Japanese-Food-2/W ... -and-somen
https://kapalama.ksbe.edu/foodservices/r ... salad.html
Yaki soba really is literally fried noodles. The yaki soba I buy is an egg noodle, but can be made with ramen, chow mein, or any kind of wheat noodle including the buckwheat noodle. You might be able to fry spaghetti noodles but the texture is different and might break up more.
This is what the sun noodles looks like when I buy it.
https://www.theramenrater.com/2013/02/08 ... red-sauce/
Apple pie sounds good too.