Sesame soba noodle salad is the lunch I make on Sunday and crave by Wednesday. Nutty buckwheat noodles, crunchy cabbage, and bell pepper soak up a gingery rice-vinegar dressing. Fifteen minutes, one pot, lunch for days.
Craving a meal that’s both incredibly satisfying and refreshingly light? Look no further! This Sesame Soba Noodle Salad is a whirlwind of flavor and texture. Earthy buckwheat noodles form the perfect base for crisp red bell peppers, delicate napa cabbage, and a zesty sesame-ginger dressing. It’s the perfect 15-minute meal for busy weeknights or a healthy make-ahead lunch that will have you counting down the minutes until you can eat it! This recipe serves 4.
Ingredients
• 10 ounces / 280g (9.9 oz) soba noodles
• ¼ cup / 60ml toasted sesame oil, divided
• 1 large red bell pepper, julienned
• 4 large napa cabbage leaves, finely sliced
• 3 scallions, thinly sliced
• 2 tablespoons / 30ml (1 fl oz) rice vinegar
• 1 teaspoon / 5g (0.18 oz) fresh minced ginger
• ¼ teaspoon / 1g (0.04 oz) sugar
• Salt and freshly ground black pepper, to taste
Instructions
1. Cook the soba noodles in a large pot of boiling water according to package directions, typically for about 5 minutes, until just tender. Be careful not to overcook.
2. Drain the noodles immediately and rinse thoroughly under cold running water to stop the cooking process and remove excess starch.
3. Transfer the cooled noodles to a large serving bowl. Drizzle with 1 teaspoon (5 ml / 0.2 fl oz) of the toasted sesame oil and toss gently to prevent sticking.
4. Add the julienned red bell pepper, sliced napa cabbage, and sliced scallions to the bowl with the noodles.
5. In a small bowl or jar, whisk together the rice vinegar, minced ginger, sugar, and a pinch of salt and pepper.
6. While whisking continuously, slowly stream in the remaining toasted sesame oil until the dressing is emulsified and well blended.
7. Pour the dressing over the noodle and vegetable mixture. Toss everything together until well combined. Serve immediately or chilled.
Nutritional Information
• Serving Size: 1 serving
• Calories: 445 kcal
• Carbohydrates: 62g
• Protein: 14g
• Fat: 18g
• Sodium: 350mg
Pro Tips
• Rinse the soba noodles under cold water immediately after draining. This stops the cooking process and removes excess starch, preventing them from becoming gummy.
• Boost the protein by adding shelled edamame, crispy baked tofu, or a handful of toasted sesame seeds.
• For meal prep, store the dressing separately and combine with the noodles and vegetables just before serving to maintain maximum crunch.
• Feel free to swap or add vegetables like shredded carrots, cucumber ribbons, or blanched snow peas for extra color and nutrients.
FAQ
Q: How can I add more protein to this vegetarian soba salad
A: To make this a higher-protein vegetarian meal, you can easily add shelled edamame, crispy baked tofu, or a handful of toasted sesame seeds. These additions complement the flavors of the salad perfectly.
Q: Can I make this soba noodle salad gluten-free
A: Yes, you can. To make this recipe gluten-free, ensure you use soba noodles that are made from 100% buckwheat flour. Many brands contain wheat, so it’s important to check the package label carefully.
Q: Is this vegetarian noodle salad good for meal prep
A: Absolutely! This salad is excellent for meal prep. For the best texture, store the noodles and vegetables together, and keep the sesame-ginger dressing in a separate container. Just toss everything together right before serving to keep the vegetables crisp.
Q: What other vegetables can I add to this meatless noodle salad
A: This recipe is very flexible. Feel free to add other crunchy vegetables like shredded carrots, cucumber ribbons, or blanched snow peas for extra color and nutrients. Thinly sliced radishes would also be a great addition.
More Recipes You’ll Love
- Sweet and Savory Peach Soba Noodle Salad
- Japanese-Inspired Teriyaki Tofu Salad with Sesame Dressing
- Toasted Sesame Green Bean Salad
Sesame Soba Noodle Salad
Ingredients
Method
- Cook the soba noodles in a large pot of boiling water according to package directions, typically for about 5 minutes, until just tender. Be careful not to overcook.
- Drain the noodles immediately and rinse thoroughly under cold running water to stop the cooking process and remove excess starch.
- Transfer the cooled noodles to a large serving bowl.
- Drizzle with 1 teaspoon (5 ml / 0.2 fl oz) of the toasted sesame oil and toss gently to prevent sticking.
- Add the julienned red bell pepper, sliced napa cabbage, and sliced scallions to the bowl with the noodles.
- In a small bowl or jar, whisk together the rice vinegar, minced ginger, sugar, and a pinch of salt and pepper.
- While whisking continuously, slowly stream in the remaining toasted sesame oil until the dressing is emulsified and well blended.
- Pour the dressing over the noodle and vegetable mixture.
- Toss everything together until well combined.
- Serve immediately or chilled.
- Rinse the soba noodles under cold water immediately after draining. This stops the cooking process and removes excess starch, preventing them from becoming gummy.
