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Japanese Soba Noodle Salad with Edamame

Japanese soba noodle salad with edamame and sesame dressing
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This Japanese Soba Noodle Salad with Edamame is a quick, budget-friendly meal that comes together in 20 minutes. Nutty toasted sesame and fresh vegetables combine with plant-based protein from edamame for a refreshing cold noodle salad perfect for weeknights or meal prep.

Ingredients

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  • 8 ounces dried soba noodles
  • 1 cup shelled edamame, thawed if frozen
  • 1 large carrot, julienned or grated
  • 1 red bell pepper, thinly sliced
  • 4 green onions, sliced on the diagonal
  • 1/4 cup fresh cilantro, roughly chopped
  • 3 tablespoons toasted sesame seeds
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 tablespoon lime juice
  • Pinch of red pepper flakes (optional)

Instructions

  1. Bring a large pot of water to a rolling boil. Add the soba noodles and cook according to package directions, usually 4 to 5 minutes. Stir once or twice to prevent sticking.
  2. Drain the noodles in a colander and rinse under cold running water until completely cool. Shake off excess water.
  3. While the noodles cook, whisk together the soy sauce, toasted sesame oil, rice vinegar, honey, ginger, garlic, lime juice, and red pepper flakes in a small bowl. Taste and adjust seasoning as needed.
  4. In a large mixing bowl, combine the cooled soba noodles, edamame, carrot, bell pepper, green onions, and cilantro.
  5. Pour the dressing over the top and toss gently with tongs until everything is evenly coated.
  6. Sprinkle the toasted sesame seeds over the salad and toss once more.
  7. Let the salad sit at room temperature for 10 minutes before serving to allow flavors to meld. For a fully chilled salad, refrigerate for 30 minutes.

Notes

For gluten-free, use 100% buckwheat soba noodles and tamari instead of soy sauce. To make it vegan, use maple syrup instead of honey. The salad stores well in the refrigerator for up to 4 days; if it seems dry after a day or two, add a splash of extra soy sauce and sesame oil.

Nutrition

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