Cold Soba Noodle Salad
Chilled buckwheat noodles with edamame, cucumber, carrot and scallions in a sesame, soy and ginger dressing. Great for packed lunches.
- Servings
- 4
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
Ingredients
- water stays the same: Use a big pot of water whatever the batch size.
Equipment
- Large pot
- Colander
Instructions
Bring the water to a boil. Add the soba and cook as the package says, usually 4–5 minutes, adding the edamame for the last 2 minutes.
Drain and rinse under cold running water, rubbing the noodles gently with your hands to wash off the starch, until completely cool. Shake off as much water as you can.
Whisk the soy sauce, vinegar, sesame oil, maple syrup and ginger in a large bowl.
Add the noodles, edamame, cucumber, carrot and most of the green onions and toss until coated. Top with the rest of the green onions and the sesame seeds.
Notes
- Most soba contains some wheat. For gluten-free, buy 100% buckwheat soba and use tamari.
- Keeps for 2 days in the fridge; toss with a splash of water or soy sauce to loosen.
My notes
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Nutrition estimate
- Calories
- 355
- Protein
- 15 g
- Carbs
- 55 g
- Fat
- 11 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
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