Sesame Soba Noodle Salad

refreshing and savory dish, Sesame Soba Noodle Salad combines tender soba noodles with crisp vegetables and a flavorful sesame dressing. This vibrant and wholesome salad is ideal for lunch, dinner, or meal prep. It can be enjoyed cold or at room temperature, making it a convenient and satisfying option year-round.

Why You’ll Love This Recipe

This Sesame Soba Noodle Salad is both light and nourishing, offering a balance of textures and flavors. The nutty soba noodles pair perfectly with crunchy vegetables and the tangy sesame-soy dressing. It’s quick to prepare, highly customizable, and makes for a great vegetarian or vegan meal. Perfect for hot days or when you’re craving something healthy yet satisfying.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Soba noodles

• Shredded cabbage

• Carrots

• Scallions

• Cucumbers

• Cilantro

• Sesame seeds

For the dressing:

• Toasted sesame oil

• Rice vinegar

• Soy sauce or tamari

• Fresh ginger

• Garlic

• Maple syrup or honey (optional for sweetness)

• Lime juice

Directions

1. Cook the soba noodles according to the package instructions. Rinse under cold water to stop the cooking process and prevent sticking. Drain well.

2. Prepare the vegetables by thinly slicing the cabbage, carrots, scallions, and cucumbers.

3. In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, grated ginger, minced garlic, lime juice, and sweetener if using.

4. In a large bowl, combine the cooked soba noodles, vegetables, and chopped cilantro.

5. Pour the dressing over the salad and toss to combine thoroughly.

6. Garnish with sesame seeds before serving.

Servings and timing

Servings: 4
Preparation time: 15 minutes
Cook time: 5 minutes
Total time: 20 minutes

Variations

• Add protein such as grilled tofu, shrimp, or shredded chicken for a heartier meal.

• Substitute other crunchy vegetables like bell peppers, snap peas, or radishes.

• Spice it up with a drizzle of sriracha or crushed red pepper flakes.

• Use peanut sauce instead of sesame dressing for a richer flavor profile.

Storage/reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best served cold or at room temperature. If needed, refresh it with a splash of soy sauce or lime juice before serving. It is not recommended to reheat as soba noodles can become mushy and vegetables lose their crispness.

FAQs

What are soba noodles made of?

Soba noodles are typically made from buckwheat flour, and sometimes a combination of buckwheat and wheat flour.

Can I use spaghetti instead of soba noodles?

Yes, but the flavor and texture will differ. Soba noodles have a unique nutty taste that complements the sesame dressing.

Is this recipe gluten-free?

If you use 100% buckwheat soba noodles and tamari instead of soy sauce, it can be gluten-free.

Can I make this salad ahead of time?

Yes, it can be made a day in advance. Just store it in the fridge and toss again before serving.

What kind of sesame oil should I use?

Toasted sesame oil is recommended for its rich, nutty flavor.

Can I add a protein source?

Absolutely. Tofu, grilled chicken, or shrimp pair well with this salad.

How do I keep soba noodles from sticking together?

Rinse them well under cold water after cooking and toss with a bit of sesame oil.

Is this salad suitable for vegans?

Yes, if you use maple syrup instead of honey in the dressing.

Can I freeze sesame soba noodle salad?

Freezing is not recommended due to the texture changes in both noodles and vegetables.

How do I make the dressing more tangy?

Add extra lime juice or a splash of rice vinegar for more tang.

Conclusion

Sesame Soba Noodle Salad is a quick, nourishing, and flavorful dish that fits into any mealtime plan. With its fresh vegetables and savory dressing, it’s both satisfying and versatile. Whether you’re looking for a light lunch or a side dish for dinner, this salad offers a healthy and delicious option that’s easy to make and enjoy.