Tokyo-Style Cold Soba Salad with Sesame and Scallion

By AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

Chilled soba noodles tossed with a nutty sesame dressing and fresh scallions, perfect for a light, refreshing meal. This Japanese-inspired salad recipe (vegetarian, vegan), ready in about 20 minutes, pairs dried soba noodles, soy sauce, rice vinegar 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 280 calories and feeds 3, 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 (225 g) dried soba noodles
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp sesame oil
• 1 tsp sugar
• 2 tbsp toasted sesame seeds
• 3 stalks, thinly sliced green onions
• 1/2 medium, julienned cucumber
• 1 small, shredded carrot

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

Instructions

1. Step 1: Bring a large pot of water to a boil and add 8 oz dried soba noodles. Cook for 5-6 minutes until al dente, then drain and rinse under cold water to stop cooking and remove excess starch. Drain well.
2. Step 2: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 2 tbsp sesame oil, and 1 tsp sugar until the sugar dissolves.
3. Step 3: In a large mixing bowl, combine the cooled soba noodles, 3 thinly sliced green onion stalks, 1/2 julienned cucumber, and 1 small shredded carrot.
4. Step 4: Pour the sesame dressing over the noodles and vegetables, tossing gently until everything is evenly coated.
5. Step 5: Sprinkle 2 tbsp toasted sesame seeds over the top and serve chilled for a refreshing and simple Tokyo-inspired meal.