Cold Soba Noodle Salad with Sesame and Ginger

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Chilled soba noodles tossed with crunchy vegetables and a zesty ginger-sesame dressing for a refreshing lunch. This Japanese-inspired salad recipe (vegetarian, gluten-free), ready in about 25 minutes, pairs soba noodles, rice vinegar, soy sauce into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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 soba noodles
• 1/4 cup rice vinegar
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp honey
• 1 tsp, grated fresh ginger
• 1/2 cup shredded carrots
• 1/2 cup, julienned cucumber
• 1/2 cup, shelled edamame
• 2 tbsp roasted sesame seeds
• 2 tbsp, chopped scallions

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Cook 8 oz soba noodles in a large pot of salted boiling water for 8-10 minutes until al dente. Drain immediately and rinse under cold water until completely cool. Drain well and set aside.
2. Step 2: In a small bowl, whisk together 1/4 cup rice vinegar, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp honey, and 1 tsp grated fresh ginger until honey dissolves.
3. Step 3: In a large bowl, combine cooled soba noodles, 1/2 cup shredded carrots, 1/2 cup julienned cucumber, and 1/2 cup shelled edamame. Pour dressing over and toss until evenly coated.
4. Step 4: Divide salad between plates and top with 2 tbsp roasted sesame seeds and 2 tbsp chopped scallions.