Japanese-Style Cold Soba Noodles with Sesame-Ginger Dressing

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

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.

Chilled buckwheat soba noodles tossed in a savory sesame and ginger dressing with fresh scallions and toasted sesame seeds. This Japanese-inspired noodle recipe, ready in about 16 minutes, pairs dried soba noodles, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 10 min Cook: 6 min Serves 4 Japanese cuisine 350 cal/serving

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

Ingredients

8 oz dried soba noodles
1/4 cup soy sauce
3 tbsp rice vinegar
2 tbsp sesame oil
1 tbsp grated fresh ginger
1 tbsp honey
1 tsp minced garlic
3, thinly sliced scallions
2 tbsp toasted black and white sesame seeds
1/2 cup julienned cucumber
1 tbsp (optional) shredded nori

The chef’s knife we’d prep this with → 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 salted water to a boil and add 8 oz dried soba noodles. Cook for 4-5 minutes until just tender but firm, then drain and rinse under cold running water to stop cooking and chill.
Step 2: In a medium bowl, whisk together 1/4 cup soy sauce, 3 tablespoons rice vinegar, 2 tablespoons sesame oil, 1 tablespoon grated fresh ginger, 1 tablespoon honey, and 1 teaspoon minced garlic until smooth and fragrant.
Step 3: Place the cooled noodles in a large mixing bowl and pour the dressing over them. Toss gently to evenly coat the noodles.
Step 4: Add 3 thinly sliced scallions, 1/2 cup julienned cucumber, and 2 tablespoons toasted sesame seeds to the noodles, tossing lightly to combine.
Step 5: Transfer to a serving dish and sprinkle with 1 tablespoon shredded nori if desired for an extra umami note. Serve chilled or at room temperature.