Looking for a cold noodle salad that’s vibrant, satisfying, and healthy? This delicious soba noodle salad checks every box. Made with chewy buckwheat noodles, crisp veggies, and a zippy sesame-based dressing, this is the kind of light meal that fills you up without weighing you down.
Whether it’s your first time trying Japanese noodles, or you’re a seasoned pro at crafting salad recipes, this one’s simple, nourishing, and perfect for weekday lunches, weeknight dinners, or meal prep.
Packed with crunchy vegetables and fresh ingredients
Great for weekday lunches or as a main dish
A perfect light dinner that’s both satisfying and refreshing
Ready in under 3-5 minutes of hands-on time (plus boiling)
Ingredients & Substitutions
This cold soba noodle salad recipe uses simple pantry staples and fresh produce. Here’s what you need:
Noodles & Protein
Soba Noodles – Use buckwheat soba noodles, preferably juwari soba for a gluten-free, whole grain option. Check asian grocery stores or Asian markets for brands like Eden Foods. Cook just until al dente per package directions.
Shelled Edamame – A protein-rich addition. For variety, try bok choy or snap peas as well.
💡 Tip: If you’re out of soba, you could try udon noodles or another type of noodle like rice noodles for a twist.
Fresh Veggies
Cucumber – Try julienned cucumbers for a crisp texture.
Green Onions – Or swap with spring onions.
Optional: Red cabbage, red bell pepper, or crunchy veggies like snap peas add color and nutrients.
Dressing Ingredients
You can use your first choice: a store-bought honey sesame dressing, or go homemade with this mix:
4 tbsp rice vinegar
2 tsp sesame oil
4 tbsp soy sauce (or coconut aminos)
1 tbsp maple syrup
Chili crisp or red pepper flakes for spice
Optional: 1 tbsp peanut butter for a creamy peanut dressing
Squeeze of fresh lime juice or lemon juice
Mix all the dressing ingredients in a small bowl or shake in a jar.
Toppings
Sesame seeds – Toasted for nutty depth
Chili crisp oil, chili flakes, or red pepper flakes – For heat
More green onions or spring onions
Helpful Tools
Large pot of water – For boiling noodles and edamame
Large bowl – To mix your salad
Small bowl – For mixing dressing
Strainer – To rinse noodles with cold running water
Sharp knife & cutting board
How to Make This Soba Noodle Salad Vegan Recipe
Step-by-Step Instructions
Cook the Soba Noodles and Edamame Bring a large pot of water to a boil on high heat. Cook noodles per package instructions until al dente. In a separate pot, boil the edamame for 3-5 minutes. Drain both.
Rinse & Chill Immediately rinse noodles in cold running water to stop the cooking process and remove excess starch. Soaking in a big bowl of cold water also helps.
Chop Your Veggies Slice the cucumber, red bell pepper, and shred red cabbage or other crunchy vegetables.
Make Your Dressing Combine all dressing ingredients in a small bowl. Add peanut butter if you’re craving that creamy nutty flavor.
Assemble the Bowls In a large bowl or individual bowls, layer:
A portion of chewy noodles
A scoop of edamame
Chopped fresh veggies
A few spoonfuls of your dressing
Top It Off Add green onions, sesame seeds, chili crisp oil, and any other favorite toppings.
Serve & Store Serve immediately or store in an airtight container in the fridge. It’s even better the next day!
Tips & Tricks
Mix of buckwheat: Some soba noodles are mixed with wheat. For gluten-free needs, look for 100% buckwheat or juwari soba.
Double batch your dressing—it keeps for a couple weeks in the fridge!
For a side dish, serve smaller portions alongside stir fry or miso soup.
Find authentic ingredients like zaru soba, coconut aminos, or Japanese style dressings at asian grocery stores.
Use affiliate links to stock up on pantry items—check our shop!
Benefits of Soba Noodle Salad
Healthy meal with high protein and fiber
Buckwheat is rich in vitamin C, magnesium, and antioxidants
Supports heart health and helps regulate blood sugar
Great for light meals or hearty main dish servings
You’ll want to explore new recipes just like this one!
Frequently Asked Questions
Yes! Just make sure to use 100% buckwheat soba noodles, as some brands include wheat flour. Double-check your soy sauce or use tamari for gluten-free dressing.
It lasts up to 3 days if stored in airtight containers. For best texture, keep the dressing and toppings separate until ready to serve.
Chickpeas, cubed tofu, or steamed green peas are great plant-based alternatives that work well in this salad.
Absolutely! It’s typically served cold, but you can skip rinsing the noodles and enjoy it warm, especially in cooler months.
Yes! Kids tend to love the mild flavors and fun noodle textures. Just skip the chili crisp oil if they’re sensitive to spice.
Easy Soba Noodle Bowls with Edamame
A vibrant and easy vegan soba noodle salad packed with edamame, cucumber, and sesame dressing. Perfect for a quick lunch or meal prep bowl!
2-3tbspof your favorite Sesame salad dressing per bowlsee notes if you'd like to make your own dressing
Toppings
4tbspsesame seeds for topping
chili crisp oiloptional
Instructions
Start by cooking the soba noodles and shelled edamame according to package instructions. Rinse the soba noodles in cold water once they are done to stop the cooking process.
While those are cooking, chop up the veggies.
In a shallow bowl, add ¼ of each – the noodles, edamame, cucumber, and dressing. Toss to combine.
Now top with green onions, sesame seeds and chili crisp oil. Enjoy!
Notes
I like to use a premade Japanese sesame salad dressing to make things faster and easier on those busy days. Having a few things premade just makes my job meal prepping a little easier. However, if I have time heres the dressing I make:
4 tbsp rice vinegar
2 tsp sesame oil
4 tbsp low sodium soy sauce
1 tbsp maple syrup
chili crisp oil to taste
Veggies: If you’d like to add more veggies feel free to add grated cabbage or carrot to each bowl.
This soba salad is the best thing to happen to your lunch rotation. It’s quick, customizable, and packed with flavor and nutrients. Whether you enjoy it chilled from the fridge the next day or fresh out of your large bowl, this dish is guaranteed to become a good recipe you come back to time and again.
Want a similar recipe with a spicy kick or peanut dressing twist? Let me know and I’ll whip up something delicious for next time!
