Print

Cold Soba Noodle Bowl with Veggies

Print Recipe

A refreshing and healthy Cold Soba Noodle Bowl loaded with crisp vegetables and a flavorful soy-sesame dressing. Perfect for a light lunch or dinner, especially during warm weather.

Ingredients

Scale
  • 8 oz soba noodles
  • 1 cup shredded carrots
  • 1 cup thinly sliced cucumber
  • 1 cup shredded red cabbage
  • 1/2 red bell pepper, thinly sliced
  • 2 green onions, chopped
  • 1 tbsp sesame seeds
  • 1 tbsp chopped fresh cilantro (optional)
  • 1/4 cup soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp honey or maple syrup
  • 1 tsp grated fresh ginger
  • 1 garlic clove, minced

Instructions

  1. Cook soba noodles according to package instructions. Drain and rinse under cold water to stop cooking. Set aside.
  2. Prepare the vegetables: shred the carrots and cabbage, slice the cucumber and red bell pepper, and chop the green onions.
  3. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey (or maple syrup), grated ginger, and minced garlic to make the dressing.
  4. In a large bowl, combine the noodles and vegetables. Pour the dressing over and toss to coat evenly.
  5. Top with sesame seeds and fresh cilantro if using. Serve immediately or refrigerate until ready to serve.

Notes

  • For added protein, top with grilled tofu, edamame, or a soft-boiled egg.
  • Adjust the dressing to taste—add chili flakes or sriracha for spice.
  • Store leftovers in an airtight container in the fridge for up to 2 days.

Nutrition

Keywords: cold soba noodle bowl, vegan noodle salad, asian noodle bowl, healthy lunch, summer recipe

Find it online: https://yumrecipesnow.com/cold-soba-noodle-bowl-with-veggies/