Soba Noodle Salad

Name: Soba Noodle Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 8 ounces dry soba noodles; 1 cup frozen shelled edamame (, thawed ); 1 cup finely shredded purple cabbage (or green); 1 large red bell pepper (, thinly sliced); 1 cup julienned carrots; 1/2 cup chopped cilantro leaves; 1/3 cup sliced green onion ((about 3 stalks)); 3 tablespoons soy sauce (, low sodium); 2 tablespoons fresh lime juice; 2 tablespoons rice vinegar; 2 tablespoons neutral oil ((olive oil, avocado, sunflower, grapeseed)); 1 tablespoon toasted sesame oil (+ 1 teaspoon for drizzling); 1 tablespoon agave nectar ( or maple syrup); 1 tablespoon minced fresh ginger; 2-3 teaspoons sriracha; 1 clove garlic (, minced); Black or white sesame seeds; Cilantro (, chopped); Green onions (, sliced)

June 15, 2022 By Melissa Huggins / 2 Comments

This post contains affiliate links. Read my disclosure policy here.

Jump to Recipe

This Soba Noodle Salad is perfect when you're craving a light meal that's cooling and refreshing. It's loaded with fresh veggies and chewy noodles that are coated in a delicious umami-filled dressing. Plus, it's done in just 20 minutes!

overhead view of soba noodle salad in a white bowl with chopsticks on the side.

If you love noodles and lots of veggies, then you're going to want to make this refreshingly delicious Soba Noodle Salad. It's a great addition to your summertime lineup!

Many of you have been enjoying my Peanut Noodle Salad that I shared a few weeks ago, so I wanted to share a similar recipe that is even lighter. It can be served as a light meal or a side dish to almost any meal.

It's also perfect to serve at a picnic or backyard barbeque if you want to change things up a bit. Everyone will love the flavors. It's zesty, savory, spicy, and subtly sweet. It's addictive!

Table of Contents

Ingredients, Notes, and Substitutions

This Soba Noodle Salad is so easy to customize. Before you head to the full recipe below, here are some ingredient notes and substitution ideas:

Ingredients to make the soba salad on a stone table top.

Soba Noodles - if you can't find them, you can use any noodles such as ramen, rice, or udon noodles.
Vegetables - this recipe includes edamame, cabbage, carrots, cilantro, bell pepper, and green onions. Feel free to switch it up here and add your favorites.
Soy Sauce - sub with tamari for a gluten-free option.
Sweetener - I used agave nectar, but this will also work with maple syrup or brown sugar.
Rice Vinegar - apple-cider vinegar will work well as a substitute, but I would use less at first and add more to taste.
Lime Juice - fresh-squeezed is recommended here. For a zestier dressing, add a bit of the zest.
Sriracha - alternatives are sambal oelek, tabasco sauce, or a dash of cayenne pepper.
Garlic - fresh is best, but ¾ teaspoon of granulated garlic will work nicely too.
Ginger - If you don't have fresh, you can use a ½ teaspoon of ground ginger.

How to make Soba Noodle Salad

This soba salad is super simple to put together in just a few steps. Here's how to do it :

Four process photos showing how to make the dressing and then tossing it with the salad.

Cook noodles according to package instructions then rinse under cold water. Now make the dressing by whisking the ingredients until combined.
Place all salad ingredients in a large bowl and toss to combine.
Pour in the dressing and toss to combine. Top with sesame seeds, extra cilantro, and green onions before serving.

Success Tips

This Soba Noodle Salad will come out beautifully every time. Here are some tips to ensure success:

Cut the vegetables into thin strips so the dressing coats everything evenly and so it's easier to eat.
Keep the vegetables crisp and fresh by adding the dressing only when ready to serve.
Don't overcook the noodles or they will fall apart. Soba noodles should be tender but somewhat dense in texture with a slight chew when cooked properly.
Make sure to cool the noodles right away to avoid them overcooking. You can use a colander or stick them in a cold pot of water.
To prevent sticking, lightly coat the noodles in sesame oil or neutral oil after they are drained and cooled.

What to serve with Soba Noodle Salad

This is a light yet, satisfying meal, and the edamame adds a nice dose of protein. However, if you want to make it into a heartier meal, here are some pairing ideas:

Storing + Leftovers

This soba salad is best served fresh, but it can be stored in the fridge in an airtight container for 3-4 days. Toss with a splash of oil and lime or vinegar to refresh.

FAQ's

Are soba noodles gluten-free?

Traditionally, soba noodles are made with 100% buckwheat flour which makes them naturally gluten-free. However, many brands use a combination of wheat and buckwheat flour so check the label beforehand if you have a gluten intolerance.

What do soba noodles taste like?

Soba noodles are thin noodles that are light to dark brown in color and they have somewhat of a grainy texture with a nutty flavor and an earthy undertone. The flavor and texture will vary slightly depending on if they contain 100% buckwheat flour or a combination with wheat flour.

Closeup view of soba noodle salad in a white bowl with chopsticks and napkin on the side.

More Asian-Inspired Recipes to Try

Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️ rating and sharing your feedback in the comment section below. It would really make my day!

⭐️ Subscribe to the Vegan Huggs Newsletter and receive weekly recipes straight to your inbox! You'll also receive my FREE eCookbook featuring my top 10 recipes.