Soba Noodle Salad

🕒 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 4
★★★★★
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If you're looking for a refreshing dish that's both satisfying and light, this Soba Noodle Salad is your go-to. Perfect for a quick lunch or a side dish at dinner, it's packed with vibrant flavors and textures that make it truly special.

Ingredients for Soba Noodle Salad

Soba noodles are the backbone of this dish, offering a nutty flavor and chewy texture. Make sure to rinse them well to remove excess starch. Edamame adds a protein punch, while shredded carrots bring a touch of sweetness and crunch. The toasted sesame seeds give a nutty depth, and green onions add a fresh bite. Cilantro brings brightness and a hint of citrus. The dressing is a harmonious blend of soy sauce, rice vinegar, and sesame oil, with a little kick from fresh ginger, minced garlic, sweetened with honey, and a touch of heat from Sriracha if you're feeling adventurous.

Tips & Tricks

  • Rinse the soba noodles in cold water immediately after cooking to prevent them from sticking together.
  • Toast your sesame seeds in a dry pan over medium heat for a few minutes to enhance their flavor.
  • Adjust the Sriracha amount for more or less heat according to your preference.
  • If you're not a fan of cilantro, swap it out for fresh mint or basil for a different flavor profile.

Serving Suggestions

This salad is a fantastic standalone dish, but you can pair it with grilled chicken, tofu, or shrimp for a more substantial meal. It's also a great side dish for a summer barbecue or a picnic spread.

Frequently Asked Questions

Can I make this salad ahead of time?
Yes, it's actually better if you make it a few hours in advance, or even the night before. The flavors develop and deepen as it sits.
What can I use instead of soba noodles?
You can substitute with whole wheat spaghetti or rice noodles if you prefer.
Is there a gluten-free option?
Yes, simply use gluten-free soba noodles and tamari sauce instead of soy sauce.

Soba Noodle Salad Recipe Walkthrough

Start by cooking the soba noodles according to the package instructions. This usually means boiling them for about 5-6 minutes. Once they're cooked, rinse them under cold water immediately to stop the cooking process and remove extra starch. Drain them well and set aside.

In a large mixing bowl, combine your cooled soba noodles with the shelled and cooked edamame, shredded carrots, toasted sesame seeds, sliced green onions, and chopped cilantro. Gently toss everything together so it's evenly distributed.

For the dressing, grab a small bowl and whisk together the soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, honey, and Sriracha if you're using it. Make sure it's well combined and smooth.

Pour this flavorful dressing over your noodle mixture. Use a pair of tongs or salad servers to gently toss everything, ensuring each noodle is nicely coated with the dressing.

Cover the bowl and let the salad chill in the refrigerator for at least 30 minutes. This step is crucial as it allows the flavors to meld together beautifully.

Finally, serve your salad cold, garnished with a sprinkle of extra sesame seeds and cilantro if desired.

Why You'll Love This Recipe

  • Quick and easy to prepare — just 20 minutes and you're done.
  • Perfect balance of savory, sweet, and spicy flavors.
  • Nutritious and filling, thanks to protein-rich edamame.
  • Customizable to your taste preferences or dietary needs.
  • Great for meal prep — flavors improve with time.

Ingredients

8 oz soba noodles
1 cup edamame, shelled and cooked
1 cup carrots, shredded
2 tablespoons sesame seeds, toasted
1/4 cup green onions, sliced
1/4 cup fresh cilantro, chopped
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon fresh ginger, grated
1 clove garlic, minced
1 tablespoon honey
1 teaspoon Sriracha, optional

Step-by-step Instructions

1. Cook the soba noodles according to package instructions, then rinse under cold water and drain well.
2. In a large mixing bowl, combine cooked soba noodles, edamame, shredded carrots, sesame seeds, green onions, and cilantro.
3. In a separate small bowl, whisk together soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, honey, and Sriracha (if using) to make the dressing.
4. Pour the sesame-ginger dressing over the noodle mixture and toss gently to coat everything evenly.
5. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
6. Serve cold, garnished with additional sesame seeds and cilantro if desired.

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