Chilled Japanese Soba Noodle Salad with Sesame Dressing

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Refreshing buckwheat soba noodles tossed with crisp vegetables and a nutty sesame dressing, perfect for a light lunch or side dish. This Japanese-inspired pasta recipe (vegetarian), ready in about 20 minutes, pairs dried soba noodles, cucumber, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 5 min Serves 4 Japanese cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of water to a boil. Add 8 oz dried soba noodles and cook for 5 minutes until al dente. Drain and rinse under cold water to stop cooking and cool noodles.
  2. Step 2: Julienne 1 medium cucumber and 1 medium carrot; slice 3 green onions thinly.
  3. Step 3: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tsp honey, 1 tsp grated fresh ginger, 1 minced garlic clove, and 1/4 tsp red pepper flakes until well combined.
  4. Step 4: In a large mixing bowl, toss cooled soba noodles with julienned cucumber, carrot, and sliced green onions.
  5. Step 5: Pour the sesame dressing over the noodles and vegetables and toss thoroughly to coat.
  6. Step 6: Sprinkle 2 tbsp toasted sesame seeds on top before serving chilled or at room temperature.

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