Tokyo-Style Cold Soba Salad with Sesame and Scallion

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Chilled soba noodles tossed with a nutty sesame dressing and fresh scallions, perfect for a light, refreshing meal. This japanese-inspired salads (vegetarian, vegan) ready in about 20 minutes pairs (225 g) 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.

Prep: 10 min Cook: 10 min Serves 3 Japanese cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

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.

Frequently asked questions

How long does Tokyo-Style Cold Soba Salad with Sesame and Scallion take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tokyo-Style Cold Soba Salad with Sesame and Scallion?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (225 g) dried soba noodles from drying out.

Can I substitute ingredients in Tokyo-Style Cold Soba Salad with Sesame and Scallion?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tokyo-Style Cold Soba Salad with Sesame and Scallion for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Tokyo-Style Cold Soba Salad with Sesame and Scallion vegetarian?

Yes — this recipe is tagged vegetarian, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes