Soba Noodle Salad

This vibrant soba noodle salad bursts with flavor and color, thanks to its medley of crunchy veggies, nutty sesame seeds, and a zingy ginger-lime dressing.

Prep Time30

Total Time30

Course: Dinner, lunch, Side Dish

Cuisine: Asian American, japanese american

Keyword: soba noodle salad, soba pasta salad

Servings: people

Author: Alyssa Rivers

Ingredients

8 ounces soba noodles
2 teaspoons sesame oil
3 green onions, sliced
1 red bell pepper, thinly sliced
1 large carrot, thinly sliced
1 cup edamame, shelled
3 tablespoons sesame seeds

Dressing

1 tablespoon grated ginger
2 tablespoons fresh lime juice
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 teaspoons sesame oil
2 teaspoons honey
1 clove garlic, minced
2 teaspoons Sriracha, optional for spice

Instructions

Cook 8 ounces soba noodles according to the package directions. Once the noodles are cooked, strain and rinse under cold water and place them in a large bowl. Pour 2 teaspoons 2 teaspoons sesame oil on the noodles and stir to coat evenly. Place covered in the fridge. The oil will keep the noodles from sticking together while you assemble the rest of the salad.
In a medium bowl, place the sliced 3 green onions, sliced 1 red bell pepper, sliced 1 large carrot, 1 cup edamame, and 3 tablespoons sesame seeds. Toss to mix.
To make the dressing, whisk together 1 tablespoon grated ginger, 2 tablespoons fresh lime juice, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 2 teaspoons sesame oil, 2 teaspoons honey, minced 1 clove garlic, and 2 teaspoons Sriracha, in a small bowl.
Take the cooled noodles out of the fridge. Put all the fillings on top of the noodles and toss to mix. Pour the dressing on top of the salad and toss to coat everything evenly.
Serve fresh, or cover and place back in the fridge to marinate a bit before serving.

Nutrition

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