Sesame Ginger Soba Noodle Salad, a light and bright cold buckwheat noodle salad with fresh vegetables and creamy ginger tahini sauce. Ready in 20 minutes!
Love soba noodles? Make this fresh and flavorful soba salad with bell peppers, carrots, edamame, green onions, cilantro, and a creamy tahini sauce with ginger and garlic. Super flavorful and perfect for plant-based meal prep.
👉 Ready to learn how to make cold soba noodle salad? Let’s do it!
🎥 Recipe video
Watch this short video to see how to make this soba noodle salad!
🫑 Ingredients
- Buckwheat soba noodles: thin, long noodles made from buckwheat flour and wheat flour that have a slightly nutty flavor and firm texture (I like Lotus Foods brand soba)
- Bell pepper: adds a pop of color and a a fresh, crunchy texture
- Carrot: adds texture and color
- Edamame: young soybeans are high in protein and add a nutty flavor and texture
- Green onions: mild-flavored onions with long green stalks that add a fresh and bright flavor
- Cilantro: citrusy and slightly spicy flavor (can be substituted if you aren’t a fan of cilantro)
- Sesame oil: the base of the sauce, adds a nutty flavor
- Tahini: paste made from ground sesame seeds, adds a creamy texture to the sauce
- Rice vinegar: mild and slightly sweet flavor addition to the sauce
- Soy sauce: adds a salty and savory note to the sauce
- Maple syrup: cuts the salty taste of the soy sauce
- Ginger: pungent and aromatic root that adds a kick to the sauce
- Garlic: pungent bulb with a strong, savory flavor for the sauce
- Sesame seeds: Tiny, nutty-flavored seeds that add crunch and texture to the salad
- Recommended tools: pot to boil noodles, large mixing bowl
🥣 How to make (step-by-step photos)
1️⃣ Step One: Make the sauce
The first step to making this simple soba noodle salad is to make the sauce!
To this, simple combine sesame oil, tahini, rice vinegar, soy sauce, maple syrup, minced ginger, and minced garlic in a blender to blend until smooth. Alternative you can also add to a small bowl and whisk to combine.
Then set aside while you prep the other ingredients.
2️⃣ Step Two: Cook the soba noodles
Next it’s time to cook the buckwheat soba noodles. Each brand of noodles is different, but usually this means bringing a pot of salted water to a boil, then cooking soba noodles for 7-8 minutes.
You’ll know the noodles are done when they are soft but still firm, and not soggy. Drain the noodles, but don’t rinse, and set aside.
3️⃣ Step Three: Toss the salad ingredients
Now it’s time to finish off the salad! Add the cooked soba noodles to a large bowl with the bell pepper, carrot, chopped cilantro, and edamame.
Add the sauce and then toss until the soba noodles and vegetables are coated. Then garnish with the chopped green onions and sesame seeds.
❓ Recipe questions + quick tips
Soba noodles are a type of Japanese noodles made from buckwheat flour and wheat flour. They are thin, long, and slightly chewy in texture.
Soba noodles can be served warm or cold, depending on the dish and personal preference. They are commonly used in both hot soups and cold salads, like this soba noodle salad.
💡 Ideas for serving
- Add protein: Top the salad with beans, tempeh, or tofu to make it a more filling meal.
- Make it a side dish: Serve the salad alongside a main dish like grilled portobello mushrooms as a flavorful side dish.
- Add greens: Toss in some fresh greens such as arugula or spinach to add some extra nutrition and texture to the salad.
🧊 How to store
- Refrigerator storage: Store leftover soba noodle salad in an airtight container in the refrigerator for up to 3-4 days.
- Freezer storage: I do not recommend freezing this recipe as the soba noodle texture will be very soft and soggy after thawing.
👉 More fresh salad recipes
Want more fresh salad recipes? Try Vegan Caesar Salad and Radish Greens Salad.
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Sesame Ginger Soba Noodle Salad
Ingredients
- 2 tablespoons sesame oil
- 2 tablespoons tahini
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 2 tablespoons maple syrup, or agave syrup
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1 medium red bell pepper, sliced thin
- 1 medium carrot, shredded
- 1 cup fresh cilantro, chopped
- 1 cup edamame, cooked
- 2 whole green onions, chopped
- 1 8-ounce package buckwheat soba noodles
- 1 tablespoon sesame seeds, for garnish
Instructions
- Make the sauce: In a small mixing bowl, combine sesame oil, tahini, rice vinegar, soy sauce, maple syrup, minced ginger, and minced garlic. Whisk to combine, then set aside.
- Cook the soba: Cook soba noodles according to package instructions. Typically this means bringing a pot of salted water to a boil, then cooking soba noodles for 7-8 minutes. Drain (but do not rinse).
- Toss the salad: Add the cooked soba noodles to a large bowl with the bell pepper, carrot, chopped cilantro, and edamame. Add the sauce and then toss until the soba noodles and vegetables are coated. Then garnish with the chopped green onions and sesame seeds.
Equipment
- 1 pot
- 1 mixing bowl
- 1 blender or bowl with whisk
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