Cold Okinawa Soba Noodle Salad with Shredded Vegetables

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

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.

A refreshing cold noodle salad featuring Okinawa soba noodles tossed with shredded carrots, daikon, and a tangy sesame-soy dressing. This Japanese-inspired pasta recipe (vegetarian), ready in about 22 minutes, pairs Okinawa soba noodles, carrot, 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.

Prep: 15 min Cook: 7 min Serves 2 Japanese cuisine 290 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

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

Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

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.