Best Soba Noodle Salad with Sesame

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A refreshing cold noodle salad with nutty soba, crisp veggies, and a tangy sesame dressing. This Japanese-inspired salad recipe (vegetarian), ready in about 32 minutes, pairs soba noodles, water, rice vinegar into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz soba noodles
• 4 cups water
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp honey
• 1 clove, minced garlic
• 1 medium, julienned cucumber
• 1 medium, julienned carrot
• 1 cup, shelled edamame
• 1 tbsp toasted sesame seeds

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Instructions

1. Step 1: Bring 4 cups water to a boil in a large pot. Add 8 oz soba noodles and cook for 6-7 minutes until al dente. Drain immediately and rinse under cold water until completely cool.
2. Step 2: In a small bowl, whisk together 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp honey, and 1 minced garlic clove until the honey dissolves.
3. Step 3: In a large bowl, toss the cooled soba noodles with 1 medium julienned cucumber, 1 medium julienned carrot, and 1 cup shelled edamame.
4. Step 4: Pour the dressing over the noodles and toss gently until evenly coated. Chill for 30 minutes to let flavors meld.
5. Step 5: Serve chilled, sprinkled with 1 tbsp toasted sesame seeds, and garnish with extra edamame if desired.