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Soba Noodle Salad with Soy Ginger Dressing

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salads
Cuisine Japanese
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Salad:
  • 8 oz (225 g) soba noodles (buckwheat noodles)
  • 1 medium carrot, julienned
  • 1 small cucumber, julienned or thinly sliced
  • 1 small red bell pepper, thinly sliced
  • 2 green onions, finely chopped
  • 1 cup edamame beans, cooked and shelled
  • ¼ cup fresh cilantro or parsley, chopped (optional)
  • 1 tablespoon toasted sesame seeds
  • For the Soy Ginger Dressing:
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil or neutral oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon fresh ginger, grated
  • 1 small garlic clove, minced
  • ½ teaspoon chili flakes (optional)
  • Juice of ½ lime (optional for brightness)

Instructions
 

  • Step 1: Cook the Soba Noodles : Bring a large pot of water to a boil. Add soba noodles and cook according to package instructions (usually 4–5 minutes). Drain immediately and rinse under cold running water to stop cooking and remove excess starch. Drain well and toss lightly with a bit of sesame oil to prevent sticking.
  • Step 2: Prepare the Dressing : In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, olive oil, honey, ginger, garlic, chili flakes, and lime juice. Taste and adjust — add more soy for saltiness or honey for sweetness. Set aside.
  • Step 3: Assemble the Salad : In a large mixing bowl, combine soba noodles, carrots, cucumber, bell pepper, edamame, and green onions. Pour the soy-ginger dressing over the salad. Toss gently to coat everything evenly.
  • Step 4: Garnish and Serve : Sprinkle with toasted sesame seeds and fresh cilantro. Serve immediately or chill for 15–20 minutes for a refreshing cold salad.