Sesame Ginger Soba Noodle Salad

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!

a bowl of soba noodle salad with edamame on a white table

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.

πŸ‘‰ Ready to learn how to make cold soba noodle salad? Let’s do it!


πŸŽ₯ Recipe video

Watch this short video to see how to make this soba noodle salad!

YouTube video

πŸ«‘ 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
soba noodles, bell pepper, cilantro, carrot, garlic, and other ingredients on a table for a cold soba noodle salad
Ingredients: soba noodles, fresh vegetables, sauce ingredients

πŸ₯£ 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.

a creamy tahini sauce inside a blender
Blend or whisk sauce 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.

a black spaghetti fork with soba noodles over a pot of boiling water
Cook soba noodles

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.

a close up of a bowl of soba noodle salad with wood salad tongs
Toss noodles with vegetables and sauce

❓ Recipe questions + quick tips

What are soba noodles?

Soba noodles are a type of Japanese noodles made from buckwheat flour and wheat flour. They are thin, long, and slightly chewy in texture.

Do you eat soba noodles warm or cold?

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.

a blue bowl with sesame ginger soba noodle salad on a white table

πŸ’‘ Ideas for serving

  1. Add protein: Top the salad with beans, tempeh, or tofu to make it a more filling meal.
  2. Make it a side dish: Serve the salad alongside a main dish like grilled portobello mushrooms as a flavorful side dish.
  3. 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

  1. Refrigerator storage: Store leftover soba noodle salad in an airtight container in the refrigerator for up to 3-4 days.
  2. Freezer storage: I do not recommend freezing this recipe as the soba noodle texture will be very soft and soggy after thawing.
a close up photo of a bowl of soba noodle salad

πŸ‘‰ More fresh salad recipes

Want more fresh salad recipes? Try Vegan Caesar Salad and Radish Greens Salad.

a blue bowl with sesame ginger soba noodle salad on a white table

Sesame Ginger Soba Noodle Salad

Kristina Todini, RDN
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!
5 star (1 rating)
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dishes, Salads + Side Dishes
Cuisine Japanese-Inspired, Vegan
Servings 4 servings
Calories 214 kcal

Equipment

  • 1 pot
  • 1 mixing bowl
  • 1 blender or bowl with whisk

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.

Video

YouTube video

Notes

Prep ahead: Slice the bell pepper, shred the carrots, chop the cilantro, cook the edamame, and make the sauce up to 2-3 days ahead of time. However, the soba noodles are best made fresh.
Leftovers and storage: Store leftover soba noodle salad in an airtight container in the refrigerator for up to 3-4 days. Do not freeze.
Nutrition notes: Nutrition information is an estimate and includes all listed ingredients. This recipe uses all plant-based ingredients. It contains gluten.

Nutrition

Serving: 1servingCalories: 214kcalCarbohydrates: 17gProtein: 7gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.003gSodium: 273mgPotassium: 384mgFiber: 4gSugar: 9gVitamin A: 3759IUVitamin C: 43mgCalcium: 78mgIron: 2mg
Keyword sesame ginger soba noodle salad
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