Name: Soba Noodle Salad with Sesame Soy Dressing Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: Japanese
Ingredients: 6 ounces buckwheat soba noodles; 1 carrot, peeled into ribbons using a vegetable peeler; 2 cups snap peas; 1/2 green bell pepper, thinly sliced; 2-3 stalks green onion, thinly sliced; 1/4 cup cilantro, roughly chopped; 2 tablespoons light soy sauce (can be substituted with regular soy sauce); 1/4 cup soy sauce; 1 tablespoon toasted sesame oil; 2 tablespoons rice wine vinegar; 1 teaspoon sesame seeds + extra for garnish

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If you’re looking for a fresh, satisfying dish that bursts with vibrant flavors and textures, this Soba Noodle Salad with Sesame Soy Dressing is an absolute winner. It combines tender buckwheat soba noodles with crisp vegetables and a perfectly balanced dressing, offering a delightful harmony of savory, nutty, and tangy notes. Whether you want a light lunch, a flavorful side salad, or a dish to impress your loved ones, this recipe delivers a refreshing experience that’s as nutritious as it is delicious.

Soba Noodle Salad with Sesame Soy Dressing Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how a handful of simple, wholesome ingredients can come together to create such a stunning dish. Each element plays a key role: from the delicate soba noodles to the fresh crunch of snap peas and the punchy brightness of cilantro, every bite is a celebration of texture and flavor.

6 ounces buckwheat soba noodles: The star ingredient, providing a delightful nutty flavor and chewy texture that holds the dressing beautifully.
1 carrot, peeled into ribbons: Adds a splash of color and sweetness with a tender crunch.
2 cups snap peas: Crisp and fresh, snap peas bring a vibrant green color and garden-fresh flavor.
1/2 green bell pepper, thinly sliced: Offers a mild, slightly sweet crunch that complements the noodles.
2-3 stalks green onion, thinly sliced: A mild oniony zing that lifts the salad’s freshness.
1/4 cup cilantro, roughly chopped: Adds an herbaceous burst, balancing the savory dressing.
2 tablespoons light soy sauce: A salty, umami backbone for the dressing (regular soy sauce works as well).
1/4 cup soy sauce: Deepens the flavor, ensuring the dressing has rich complexity.
1 tablespoon toasted sesame oil: Infuses the dish with a warm, nutty aroma essential for authentic taste.
2 tablespoons rice wine vinegar: Brings acidity and brightness, cutting through the richness.
1 teaspoon sesame seeds (plus extra for garnish): Adds texture and a subtle nutty touch, rounding out the dressing.

How to Make Soba Noodle Salad with Sesame Soy Dressing

Step 1: Cook the Soba Noodles

Start by cooked your buckwheat soba noodles according to the package instructions. Once tender, drain them and rinse thoroughly with cold water—this stops the cooking process and helps keep the noodles nice and springy. Chilling the noodles in the fridge keeps them cool for tossing later and gives this salad its refreshing quality.

Step 2: Prepare the Dressing

While the noodles cool, whisk together the dressing ingredients in a small bowl. Combine the soy sauces, toasted sesame oil, rice wine vinegar, sesame seeds, and half of your sliced green onion and chopped cilantro. This dressing perfectly balances saltiness with nuttiness and a splash of tang, making every bite irresistibly flavorful.

Step 3: Toss Together the Salad

In a large bowl, gently toss the chilled soba noodles with the sesame soy dressing. Add the snap peas, carrot ribbons, green bell pepper slices, and the remaining green onion and cilantro. The veggies bring vibrant colors and fresh crunch that contrast beautifully with the silky noodles and savory dressing.

Step 4: Plate and Garnish

Serve the salad on individual plates or a large platter. Sprinkle additional sesame seeds over the top for extra texture and a visual pop, and scatter any remaining green onions and cilantro for that final herbaceous note. This simple step elevates the dish, making it as eye-catching as it is tasty.

How to Serve Soba Noodle Salad with Sesame Soy Dressing

Garnishes

For extra flair, try topping the salad with a sprinkle of crushed peanuts or toasted cashews—this adds crunch and a complementary nuttiness. A few thin slices of fresh red chili can bring a little heat, or a wedge of lime can offer a zesty counterpoint to the savory dressing.

Side Dishes

This soba noodle salad pairs beautifully with grilled chicken or tofu for a light meal. It’s also wonderful alongside Asian-inspired dishes like crispy spring rolls, steamed dumplings, or miso soup, making your meal feel complete without overwhelming the palate.

Creative Ways to Present

For an impressive presentation, serve the soba noodle salad in chilled bowls or individual mason jars layered with the dressing and vegetables. You can also wrap small portions in crisp lettuce leaves for an easy-to-eat appetizer or picnic option that’s both fun and delicious.

Make Ahead and Storage

Storing Leftovers

Leftover soba noodle salad keeps well in an airtight container in the refrigerator for up to two days. Since the noodles absorb dressing over time, you might want to save a little dressing aside to add fresh just before serving for the best texture and flavor.

Freezing

Because the salad contains fresh vegetables and a delicate dressing, freezing is not recommended as it can alter the texture and freshness. It’s best enjoyed fresh or within a couple of days stored in the fridge.

Reheating

This salad is best served chilled or at room temperature. If you prefer a warm version, gently separate the noodles from the dressing and veggies, warm the noodles briefly, then toss everything together off the heat to keep the freshness intact.

FAQs

Can I use other types of noodles besides soba?

Absolutely! While buckwheat soba noodles provide an authentic nutty flavor, you can substitute with whole wheat spaghetti, rice noodles, or even udon if you prefer. Just adjust cooking times accordingly to maintain the right texture.

Is this salad gluten-free?

Traditional soy sauce contains gluten, so to make this dish gluten-free, opt for tamari or a gluten-free soy sauce alternative. Also, check your soba noodles as some brands mix in wheat flour, so look for 100% buckwheat noodles.

Can I add protein to make this a full meal?

Definitely! Grilled chicken, shrimp, tofu, or edamame are excellent additions that complement the salad’s flavors and boost satiety without overpowering its delicate balance.

How spicy is the dressing?

The sesame soy dressing in this recipe is more savory and tangy than spicy, making it approachable for all palates. If you love heat, you can add a pinch of red pepper flakes or a drizzle of chili oil to kick up the spice level.

What’s the best way to peel carrots into ribbons?

Using a vegetable peeler is the easiest method to create thin, elegant ribbons. Simply run the peeler lengthwise along the carrot until you get long strips. This adds an attractive texture and makes the salad feel extra special and fresh.

Final Thoughts

I can’t recommend making this Soba Noodle Salad with Sesame Soy Dressing enough—it’s a dish you’ll want to keep coming back to. Fresh, colorful, and packed with flavor, it’s perfect for those busy days when you crave something quick yet nourishing. Give this recipe a try, and I promise it will become one of your favorite go-to meals for brightening up lunch or dinner!

Soba Noodle Salad with Sesame Soy Dressing Recipe

★★★★★

4.7 from 25 reviews

Author: Jack
Total Time: 23 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A refreshing and light soba noodle salad tossed with crisp snap peas, vibrant carrot ribbons, and bell pepper, all brought together by a flavorful sesame soy dressing. Perfect as a healthy lunch or side dish, this salad combines the nutty taste of buckwheat noodles with fresh vegetables and a tangy, savory dressing.

Instructions

Cook the noodles: Cook soba noodles according to the package instructions. Once cooked, drain and rinse them thoroughly under cold water until they’re completely chilled. This helps stop the cooking process and prevents sticking. Place the noodles in the refrigerator until you are ready to use them.
Prepare the dressing: In a small bowl, whisk together the two types of soy sauce, toasted sesame oil, rice wine vinegar, sesame seeds, half of the sliced green onions, and half of the chopped cilantro. This combination creates a savory, tangy dressing with a nutty aroma.
Toss the salad: In a large mixing bowl, combine the chilled soba noodles, dressing, snap peas, carrot ribbons, bell pepper slices, and the remaining green onion and cilantro. Toss everything gently but thoroughly to make sure the noodles and vegetables are evenly coated with the dressing.
Serve and garnish: Transfer the salad to serving plates or a large bowl. Garnish with additional sesame seeds and any leftover green onion and cilantro for added freshness and visual appeal. Serve immediately or keep chilled until ready to eat.

Notes

For a gluten-free version, use 100% buckwheat soba noodles or substitute with rice noodles.
Feel free to add protein such as grilled chicken, tofu, or shrimp for a more filling meal.
To add crunch, sprinkle some crushed peanuts or cashews on top before serving.
The dressing can be made ahead and stored in the refrigerator for up to 3 days.
Adjust soy sauce quantities to taste for desired saltiness.

Prep Time: 15 minutes
Cook Time: 8 minutes
Category: Salad
Method: Boiling & Tossing
Cuisine: Japanese