Cold Okinawa Soba Noodle Salad with Shredded Vegetables
A refreshing cold noodle salad featuring Okinawa soba noodles tossed with shredded carrots, daikon, and a tangy sesame-soy dressing. This japanese-inspired pasta (vegetarian) ready in about 22 minutes pairs Okinawa soba noodles, medium (100 g), julienned carrot, julienned daikon radish for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 2, 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
- 200 g Okinawa soba noodles
- 1 medium (100 g), julienned carrot
- 100 g, julienned daikon radish
- 1 small (100 g), julienned cucumber
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp honey
- 1 tbsp toasted sesame seeds
- 1, thinly sliced green onion
Instructions
- Step 1: Bring a large pot of water to a boil and cook 200 g Okinawa soba noodles for 5-6 minutes until tender but still firm. Drain and rinse under cold water to cool completely.
- Step 2: In a large mixing bowl, combine 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, and 1 tsp honey. Whisk until the honey dissolves and the dressing is emulsified.
- Step 3: Add 1 medium julienned carrot, 100 g julienned daikon radish, and 1 small julienned cucumber to the dressing; toss to coat the vegetables evenly.
- Step 4: Add the cooled soba noodles to the vegetable mixture and toss gently to combine all ingredients.
- Step 5: Transfer to serving plates and garnish with 1 tbsp toasted sesame seeds and 1 thinly sliced green onion for a fresh finish.
Equipment for this recipe
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Frequently asked questions
How long does Cold Okinawa Soba Noodle Salad with Shredded Vegetables take to make?
Total time is about 22 minutes (15 min prep + 7 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cold Okinawa Soba Noodle Salad with Shredded Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep okinawa soba noodles from drying out.
Can I substitute ingredients in Cold Okinawa Soba Noodle Salad with Shredded Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cold Okinawa Soba Noodle Salad with Shredded Vegetables for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cold Okinawa Soba Noodle Salad with Shredded Vegetables vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
