Soba Noodle Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A refreshing Japanese-inspired salad where each serving uses half the typical dressing for a lighter, vibrant bite. This japanese-inspired salads ready in about 12 minutes pairs cooked soba noodles, julienned cucumber, julienned carrot 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 210 calories and feeds 1, 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

• 2 oz, cooked soba noodles
• 1/2, julienned cucumber
• 1/2, julienned carrot
• 1/2 cup, shelled edamame
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1/2 tsp sesame oil
• 1/4 tsp sugar
• 1/2 tsp toasted sesame seeds

Instructions

1. Step 1: Cook 2 oz soba noodles according to package instructions until al dente, then rinse under cold water until cool. Drain well and set aside to prevent sticking.
2. Step 2: In a small bowl, whisk together 1 tbsp rice vinegar, 1 tbsp soy sauce, 1/2 tsp sesame oil, and 1/4 tsp sugar until the sugar dissolves completely—this creates a balanced half-portion dressing.
3. Step 3: In a large bowl, combine the cooled 2 oz soba noodles, 1/2 julienned cucumber, 1/2 julienned carrot, and 1/2 cup shelled edamame. Drizzle with the dressing and toss gently until evenly coated and the vegetables are cooled.
4. Step 4: Transfer to serving plates, sprinkle with 1/2 tsp toasted sesame seeds, and serve immediately while the noodles are still cool and the flavors are bright.