Cold Korean Buckwheat Noodles with Spicy Sesame Dressing

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Refreshing chilled buckwheat noodles tossed in a tangy and spicy sesame dressing, topped with crisp vegetables for a perfect summer dish. This Korean recipe (vegetarian), ready in about 18 minutes, pairs buckwheat noodles (soba), cucumber, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Ingredients

• 8 oz buckwheat noodles (soba)
• 1/2, julienned cucumber
• 1 medium, julienned carrot
• 2, thinly sliced scallions
• 1 tbsp toasted sesame seeds
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tsp gochugaru (Korean red chili flakes)
• 1 tbsp sesame oil
• 1 tsp honey
• 1 clove minced garlic

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Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add 8 oz buckwheat noodles and cook for 5-6 minutes until tender but firm. Drain and rinse under cold water to chill completely.
2. Step 2: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tsp gochugaru, 1 tbsp sesame oil, 1 tsp honey, and 1 minced garlic clove until the dressing is smooth and well combined.
3. Step 3: In a large mixing bowl, combine the chilled noodles, 1/2 julienned cucumber, 1 julienned carrot, and 2 thinly sliced scallions. Pour the dressing over and toss gently until noodles and vegetables are evenly coated.
4. Step 4: Transfer to serving bowls, sprinkle with 1 tbsp toasted sesame seeds, and serve immediately or chilled.