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20-Minute Soba Noodle Salad

Jessica T. Brown
A quick, refreshing, and protein-rich soba noodle salad tossed with crisp vegetables, fresh herbs, and a flavorful sesame-lime dressing—ready in just 20 minutes for a light, wholesome meal.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Salad
Cuisine Asian-inspired
Servings 3

Equipment

  • 1 Large Pot
  • 1 whisk
  • 1 Large Bowl
  • 1 Colander
  • Measuring spoons & cups

Ingredients
  

Salad:

  • 8 ounces dry soba noodles
  • 1 cup frozen shelled edamame thawed
  • 1 cup finely shredded purple or green cabbage
  • 1 large red bell pepper thinly sliced
  • 1 cup julienned carrots
  • ½ cup chopped cilantro leaves
  • ⅓ cup sliced green onion about 3 stalks

Dressing:

  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoons rice vinegar
  • 2 tablespoons neutral oil olive, avocado, sunflower, or grapeseed
  • 1 tablespoon toasted sesame oil plus 1 teaspoon for drizzling
  • 1 tablespoon agave nectar or maple syrup
  • 1 tablespoon minced fresh ginger
  • 2 –3 teaspoons sriracha
  • 1 clove garlic minced
  • Toppings optional:
  • Black or white sesame seeds
  • Chopped cilantro
  • Sliced green onions

Instructions
 

  • Prepare the Dressing: In a medium bowl, combine soy sauce, rice vinegar, fresh lime juice, neutral oil, toasted sesame oil, agave nectar, minced ginger, sriracha, and garlic.
    Whisk thoroughly until the ingredients form a smooth, harmonious emulsion, ensuring every flavor is balanced and vibrant.
    Taste and adjust seasoning if necessary, then cover and refrigerate while you prepare the salad components to allow flavors to meld.
  • Cook the Soba Noodles: Bring a large pot of water to a rolling boil and add the soba noodles, stirring occasionally to prevent sticking.
    Cook according to package instructions until tender but still slightly firm to the bite.
    Drain the noodles in a colander, then rinse thoroughly under cold running water to stop the cooking process and remove excess starch.
    Drizzle with a teaspoon of sesame or neutral oil and gently toss so the noodles remain separated and glossy.
  • Assemble the Salad Base: In a large mixing bowl, combine the cooled soba noodles with edamame, shredded cabbage,
    julienned carrots, thinly sliced red bell pepper, chopped cilantro, and sliced green onions.
    Toss carefully with your hands or salad tongs to evenly distribute all ingredients without bruising the vegetables, creating a colorful, balanced, and textured foundation for the salad.
  • Dress and Serve: Pour the prepared dressing over the noodle-vegetable mixture and toss gently to coat every strand and piece of vegetable evenly.
    Taste and adjust the seasoning, adding more lime juice, sriracha, or sesame oil if desired.
    Transfer to a serving bowl or individual plates and finish with a sprinkling of sesame seeds, extra cilantro, and green onions for a fresh, visually appealing presentation.
    Serve immediately, enjoying the vibrant flavors, chewy textures, and refreshing crunch in every bite.

Notes

  • Sesame Oil Substitute: If unavailable, use any neutral oil such as avocado, sunflower, or light olive oil.
  • Gluten-Free Option: Choose 100% buckwheat soba noodles and replace soy sauce with tamari.
  • Make-Ahead Tip: Cook noodles and prepare dressing in advance; toss together just before serving.
  • Extra Crunch: Add snap peas, snow peas, radishes, or chopped peanuts for variety.
  • Fresh Herbs Twist: Enhance flavor by adding Thai basil, mint, or additional cilantro.