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Sesame Soba Noodle Salad with Edamame

Cold sesame soba noodle salad with edamame and crunchy veggies—easy meal-prep lunch with a bright, savory dressing.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Japanese-inspired
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 oz soba noodles
  • 1 cup shelled edamame thawed
  • 1 cup shredded red cabbage
  • 1 cup cucumber thinly sliced
  • 1 cup carrots julienned or shredded
  • 1 red bell pepper thinly sliced
Sesame Dressing
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 clove garlic grated
  • 1 tsp fresh ginger grated
  • 1 tbsp peanut butter optional for creamier dressing
  • 2 tbsp water to thin as needed
Toppings
  • 2 tbsp sesame seeds
  • 2 green onions sliced

Equipment

  • Pot
  • Colander
  • Mixing bowl
  • Whisk

Method
 

  1. Cook soba noodles according to package directions.
  2. Drain and rinse noodles under cold water until cool and non-sticky.
  3. Whisk soy sauce, sesame oil, rice vinegar, honey, garlic, ginger, and peanut butter (if using). Add water to thin.
  4. In a large bowl, toss noodles with edamame and veggies.
  5. Pour dressing over and toss until everything is evenly coated.
  6. Top with sesame seeds and green onions. Chill 10 minutes if desired.

Notes

Rinse the noodles: This is key for a cold noodle salad texture.
Spicy option: Add sriracha or chili flakes to the dressing.
Meal prep: Keeps well up to 3 days; add avocado only when serving.