Cold Soba Noodle Salad

Chilled soba noodles with sesame dressing and edamame.

Cold Soba Noodle Salad:

A refreshing, nutrient-packed dish with a savory sesame dressing—perfect for warm days or a light meal!

Ingredients

For the Salad:

• 200g (7 oz) soba noodles
• ½ cup edamame (shelled, cooked)
• 1 small cucumber, julienned
• 1 small carrot, julienned
• ¼ cup red bell pepper, thinly sliced
• 2 green onions, chopped
• 1 tablespoon sesame seeds (for garnish)
• ¼ cup fresh cilantro or parsley, chopped (optional)

For the Sesame Dressing:

• 3 tablespoons soy sauce (low sodium preferred)
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 tablespoon sesame oil
• 1 teaspoon honey or maple syrup
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• ½ teaspoon chili flakes (optional, for spice)
• 1 tablespoon water (to thin, if needed)

Instructions

1. Cook the Soba Noodles:
   • Boil water and cook soba noodles according to package instructions (usually 4-5 minutes).
   • Drain and rinse under cold water to stop cooking.
   • Toss with a little sesame oil to prevent sticking.
2. Prepare the Dressing:
   • In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and chili flakes.
   • Add a tablespoon of water if the dressing is too thick.
3. Assemble the Salad:
   • In a large bowl, combine chilled soba noodles, edamame, cucumber, carrot, bell pepper, and green onions.
   • Pour the sesame dressing over and toss well.
4. Garnish & Serve:
   • Sprinkle with sesame seeds and fresh cilantro or parsley.
   • Serve chilled or at room temperature.

Tips & Variations:

• Extra Protein: Add grilled tofu, shrimp, or shredded chicken for more substance.
• Crunch Factor: Toss in crushed peanuts or cashews for extra texture.
• Make it Creamy: Stir in a spoonful of peanut butter or tahini to the dressing for a richer flavor.
• Meal Prep Friendly: Keeps well in the fridge for up to 2 days—just toss before serving!

Enjoy your meal!