This Cold Soba Noodle Salad is perfect for hot days when you want to be as far away as possible from a hot stove! With chewy soba noodles, vibrant veggies, edamame, and a savory sesame ginger dressing to tie it all together, it’s become a go-to in our house. Plus, it’s not only ridiculously easy, but it’s also gluten-free, vegan, and surprisingly high in protein to leave you satisfied & energized.
Every so often, I remember that soba noodles exist…and then I immediately get to cheffing up a new recipe with them. In case you’ve never heard of them or tried them, soba noodles are a Japanese ingredient made primarily from buckwheat. They are naturally high in protein and fiber, so they make for a nutrient-dense dish that’s also super satisfying. Oh did I mention they’re also gluten free (although some brands do add in wheat flour, so be sure to choose one like Lotus Foods).
I also have gotten a lot of requests lately for recipes that don’t involve too much cooking. Y’all are trying to stay cool in this summer heat, and I don’t blame ya one bit! So this recipe is here to answer that. Although you do have to cook the soba noodles, it just involves a quick boil…less than 10 minutes. The rest is just some chopping, tossing, and of course…eating 🙂
This cold soba noodle salad with sesame ginger dressing feels perfectly light and refreshing, and is such an easy and delicious way to get lots of colorful veggies, and plant-based protein and fiber into your diet. Meal prep it for lunch, or have it for dinner served alongside some salmon or chicken…either way you can’t go wrong. Can’t wait for you to try this one!
Why You’ll Love this Cold Soba Noodle Salad
- It comes together super quickly, with minimal cook time for hot days!
- This soba noodle salad feels light & refreshing but also satisfying & filling.
- It’s loaded with plant-based protein and some fiber too.
- This recipe is naturally gluten free and vegan.
- It’s tossed with a simple & delicious sesame ginger dressing!
What You Need to Make this Cold Soba Noodle Salad
For the Soba Noodle Salad:
- Soba Noodles: These Japanese noodles are made primarily from buckwheat flour and therefore are a great source of fiber and protein. I used the ones from Lotus Foods, which also contain rice flour and are fully gluten free.
- Shelled Edamame: I like to buy the frozen kind, then quickly thaw it in the microwave or on the stovetop. Edamame is a a protein and fiber powerhouse, and a good source of iron & folate.
- Red Cabbage: You can either buy a whole head of cabbage, and thinly shred it with a knife (or mandolin) or make your life easier and buy pre-shredded!
- Seedless Cucumber: Diced cucumber adds a refreshing crunch to this cold soba noodle salad.
- Green Onion: Don’t be shy with the green onion! You’ll need 1 cup for this recipe, which is often about 1 whole bunch (not including the white parts at the bottom).
- Carrots: I prefer to grate them myself (after peeling) but you can also use matchstick carrots.
- Cilantro: Cilantro boosts the flavor and freshness of this soba noodle salad!
For the Sesame Ginger Dressing:
- Olive Oil: This is the base of our sesame ginger dressing.
- Toasted Sesame Oil: I definitely recommend using toasted sesame oil over regular because it has a more pronounced nutty flavor.
- Tamari: Or soy sauce if you’re not gluten free. This adds some salty, umami flavor.
- Rice Vinegar: This asian vinegar adds tang and mild sweetness to the dressing.
- Honey: Sweeten up the sesame ginger dressing with honey, or maple syrup to keep this recipe vegan.
- Fresh Ginger: I highly encourage you to use fresh, not dried, ginger for maximum flavor.
- Sesame Seeds: These are optional, but I love the additional texture and sesame flavor they provide.
- Lime Juice: To add more tang and brightness.
- Garlic Powder & Kosher Salt: Some simple seasonings!
How To Make This Cold Soba Noodle Salad
Cook Soba Noodles & Edamame:
First, cook your soba noodles in unsalted water according to package instructions. Drain and rinse with cold water to cool them down and prevent further cooking. If you’re using frozen edamame, cook them (in the microwave or on the stovetop) according to package instructions. Drain and rinse with cold water.
Prepare Sesame Ginger Dressing:
In a small bowl or jar, add all of the sesame ginger dressing ingredients and stir or shake until combined and emulsified. Set aside.
Toss Soba Noodle Salad with Dressing:
Finally, add all of the soba noodle salad ingredients to a large salad bowl and pour the sesame ginger dressing over top. Toss to combine. Garnish with more green onion and sesame seeds. Enjoy!
What Should I Serve with this Sesame Ginger Soba Noodle Salad?
If you’re vegetarian or vegan, this cold soba noodle salad is a great way to sneak in a bunch of plant-based protein and some fiber too! You could always whip up a batch of my perfectly crispy air fryer tofu to add some more protein into the mix. And if you’re not vegetarian/vegan, I like to pair this with some salmon or chicken thighs. This honey sriracha salmon would go so well with it, or you can go the easy route and marinate your salmon or chicken in some Bachans Japanese barbecue sauce.
How Should I Store Leftovers?
This Cold Soba Noodle Salad arguably just keeps getting better as it sits, so it’s great for meal prep lunches! Simply transfer it to an airtight container and store in the fridge for 3-4 days – although I doubt it will make it that long 😉
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
More Asian-Inspired Recipes You May Like:
- Asian Crunch Salad with Sweet Chili Dressing
- Easy Hibachi Chicken Bowls with Yum Yum Sauce
- Crispy Tofu Bowls with Peanut Sauce
- Ground Chicken Fried Rice
- Quinoa Edamame Salad with Carrot Ginger Dressing
Cold Soba Noodle Salad
Equipment
- grater
- large pot
- small pot
- colander
- large salad bowl + tongs
- small bowl or jar
Ingredients
For the Soba Noodle Salad:
- 8 oz soba noodles *
- 6 oz shelled edamame
- 2 cups shredded red cabbage (6oz)
- 1 cup diced seedless cucumber
- 1 cup chopped green onion
- ½ cup grated or matchstick carrots
- ⅓ cup chopped cilantro
For the Sesame Ginger Dressing:
- 2 tbsp olive oil
- 2 tbsp toasted sesame oil
- 1 tbsp tamari or soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- ½ tbsp fresh minced ginger
- ½ tbsp sesame seeds
- ¼ tsp garlic powder
- juice from ½ lime
- kosher salt to taste
Instructions
- First, cook your soba noodles in unsalted water according to package instructions. Drain and rinse with cold water to cool them down and prevent further cooking.8 oz soba noodles
- If using frozen edamame, cook them (in the microwave or on the stovetop) according to package instructions. Drain and rinse with cold water.6 oz shelled edamame
- In a small bowl or jar, add all of the sesame ginger dressing ingredients and stir or shake until combined and emulsified. Set aside.2 tbsp olive oil, 2 tbsp toasted sesame oil, 1 tbsp tamari, 1 tbsp rice vinegar, 1 tbsp honey, ½ tbsp fresh minced ginger, ½ tbsp sesame seeds, ¼ tsp garlic powder, juice from ½ lime, kosher salt
- Add all of the soba noodle salad ingredients to a large salad bowl and pour the sesame ginger dressing over top. Toss to combine. Garnish with more green onion and sesame seeds. Enjoy!2 cups shredded red cabbage, 1 cup diced seedless cucumber, 1 cup chopped green onion, ½ cup grated or matchstick carrots, ⅓ cup chopped cilantro
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.