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Sesame Soba Noodle Salad

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Sesame Soba Noodle Salad is a refreshing, Asian-inspired dish made with tender buckwheat noodles, crisp vegetables, and a tangy sesame dressing. Served cold, it’s perfect for lunch, potlucks, or meal prep.

Ingredients

  • 8 oz soba noodles (buckwheat noodles)
  • 2 tbsp sesame oil
  • 2 tbsp soy sauce or tamari
  • 1 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 tsp fresh ginger, minced (optional)
  • 1 clove garlic, minced
  • 1 tbsp sesame seeds
  • 2 scallions, sliced
  • 1 cup cucumber, julienned or thinly sliced
  • 1 cup bell peppers, thinly sliced
  • 1/2 cup shredded carrots
  • 2 tbsp chopped cilantro or fresh herbs (optional)
  • Optional protein: grilled chicken, tofu, or shrimp

Instructions

  1. Cook soba noodles according to package instructions. Drain and rinse under cold water to stop cooking. Set aside.
  2. In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey or maple syrup, ginger, and garlic to make the dressing.
  3. In a large bowl, combine cooled soba noodles, cucumber, bell peppers, carrots, and scallions.
  4. Pour the sesame dressing over the noodle and veggie mixture. Toss until evenly coated.
  5. Sprinkle with sesame seeds and cilantro, and toss lightly again.
  6. If using, add your preferred protein and mix gently.
  7. Chill in the refrigerator for 15–20 minutes before serving for best flavor.

Notes

  • Use gluten-free soba and tamari for a gluten-free option.
  • Rinse noodles well and toss with oil to prevent sticking.
  • Add a spoonful of peanut butter to the dressing for a creamy variation.
  • Top with chili crisp or sriracha for spice.
  • Great as a side or light main dish.

Nutrition

Find it online: https://thefamilycooking.com/sesame-soba-noodle-salad/