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Cold Soba Noodle Salad

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A refreshing Japanese-inspired cold noodle salad featuring earthy buckwheat soba, crisp vegetables, and a tangy sesame-soy dressing—perfect for warm days, picnics, or make-ahead lunches.

Ingredients

Scale
  • 8 oz (225 g) dried soba noodles
  • 1 cup shelled edamame, cooked and cooled
  • 1 small cucumber, julienned
  • 1 medium carrot, julienned
  • 1 red bell pepper, thinly sliced
  • 2 scallions, thinly sliced
  • 2 Tbsp toasted sesame seeds
  • Dressing: 3 Tbsp low-sodium soy sauce (or tamari)
  • 2 Tbsp rice vinegar
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp maple syrup (or honey)
  • 1 tsp freshly grated ginger
  • 1 small garlic clove, minced
  • ½ tsp chili flakes (optional)

Instructions

  1. Cook soba: Bring a large pot of water to a boil. Add soba noodles and cook according to package directions (about 5 minutes) until just tender.
  2. Rinse & chill: Drain noodles and immediately rinse under cold running water to stop cooking and remove excess starch. Set aside to drain well.
  3. Prep vegetables: While noodles cool, julienne cucumber and carrot, slice bell pepper and scallions, and thaw or cook edamame if needed.
  4. Make dressing: In a small bowl, whisk soy sauce, rice vinegar, sesame oil, maple syrup, ginger, garlic, and chili flakes until combined.
  5. Toss salad: In a large bowl, combine cooled soba, vegetables, edamame, and dressing. Toss gently until noodles are evenly coated.
  6. Finish & serve: Sprinkle with toasted sesame seeds. Serve immediately or refrigerate up to 3 days; flavors deepen as it chills.

Notes

  • For gluten-free, use 100 % buckwheat soba or rice noodles with tamari.
  • Add protein by topping with baked tofu or grilled shrimp (not vegan).
  • Keep dressing separate for meal prep to avoid soggy noodles after 2 days.

Nutrition

Keywords: cold soba noodle salad, japanese salad, vegan meal prep, sesame soy dressing, summer noodles

Find it online: https://yumrecipesnow.com/cold-soba-noodle-salad/