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Soba Noodle Salad
Cold Japanese buckwheat noodles with cucumber, edamame and a sesame soy dressing — light and deeply satisfying.
Total time
30 min
Prep
20 min
Cook
10 min
Difficulty
easy
Cuisine
Asian
vegetarianvegan
Ingredients
300gsoba noodles
200gedamame, shelled
1cucumber, julienned
2carrots, julienned
4spring onions, sliced
3 tbspsoy sauce
2 tbspsesame oil
2 tbsprice vinegar
1 tbspmirin
1 tspgrated ginger
3 tbspsesame seeds
1 sheetnori, cut in thin strips
Instructions
1
Cook soba noodles according to packet, rinse under cold water and drain well.
2
Whisk soy, sesame oil, rice vinegar, mirin and ginger into a dressing.
3
Toss noodles with dressing.
4
Add edamame, cucumber, carrot and spring onions.
5
Toss gently to combine.
6
Scatter with sesame seeds and nori strips.
7
Serve cold or at room temperature.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
304
Protein
13.7g
Fat
15.2g
Carbs
31.8g
Fiber
6.7g
Sodium
800mg
Reviews
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★★★★★
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