Cold Sesame Soba Noodle Salad with Julienned Vegetables

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 drafted and published.

A refreshing, nutty cold soba noodle salad tossed with crisp julienned vegetables and a savory sesame dressing, perfect for warm weather. This Japanese-inspired noodle recipe (vegetarian), ready in about 25 minutes, pairs soba noodles, carrot, cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Serves 4 Japanese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of water to a boil and cook 8 oz soba noodles according to package instructions, about 5-6 minutes. Drain and rinse noodles under cold water until cool, then drain well.
  2. Step 2: In a large bowl, whisk together 3 tbsp toasted sesame oil, 2 tbsp soy sauce, 1 1/2 tbsp rice vinegar, 1 tsp honey, and 1 tsp grated fresh ginger until well combined.
  3. Step 3: Add the cooled soba noodles to the dressing along with 1 large julienned carrot, 1 medium julienned cucumber, 1 small julienned red bell pepper, and 3 thinly sliced scallions. Toss gently to coat everything evenly.
  4. Step 4: Transfer the noodle salad to a serving bowl and sprinkle with 2 tbsp toasted sesame seeds. Chill for 15 minutes before serving to allow flavors to meld.

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