Sesame-Ginger Soba Noodle Salad with Edamame and Carrots

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

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 soba noodles tossed in a savory sesame-ginger dressing, combined with fresh edamame and crisp shredded carrots for a refreshing Asian-inspired salad. This Japanese-inspired salad recipe (vegetarian), ready in about 20 minutes, pairs soba noodles, edamame, shelled and cooked, carrots, shredded 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 320 calories and feeds 4, 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.

Prep: 10 min Cook: 10 min Serves 4 Japanese cuisine 320 cal/serving

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Ingredients

8 oz soba noodles
1 cup edamame, shelled and cooked
1 cup carrots, shredded
3 stalks green onions, thinly sliced
3 tbsp soy sauce
2 tbsp rice vinegar
1 1/2 tbsp sesame oil
1 tsp fresh ginger, grated
1 tbsp honey or maple syrup
2 tbsp sesame seeds, toasted
1/4 tsp (optional) red pepper flakes

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Instructions

Step 1: Bring a large pot of water to a boil and cook 8 oz soba noodles according to package instructions (usually 4-5 minutes). Drain and rinse under cold water until cool, then drain well.
Step 2: In a large mixing bowl, whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 1/2 tbsp sesame oil, 1 tsp grated fresh ginger, 1 tbsp honey or maple syrup, and 1/4 tsp red pepper flakes if using.
Step 3: Add the cooled soba noodles, 1 cup shelled cooked edamame, 1 cup shredded carrots, and 3 thinly sliced green onions to the bowl. Toss gently to coat all ingredients evenly with the dressing.
Step 4: Sprinkle 2 tbsp toasted sesame seeds over the salad and toss lightly again.
Step 5: Refrigerate for 15 minutes before serving to allow flavors to meld and serve chilled or at room temperature.