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20-Minute Sesame Ginger Soba Noodle Salad

Ruth J. Pickett
A quick, nutritious soba noodle salad tossed with fresh vegetables and a creamy sesame-ginger dressing, perfect for a high-protein, fiber-rich meal that’s ready in 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner, Lunch, Salad
Cuisine Asian-Inspired, Plant-Based
Servings 4

Equipment

  • 1 Medium Saucepan
  • 1 Large mixing bowl
  • 1 Whisk or Small Blender
  • 1 Chef’s knife
  • Measuring Spoons

Ingredients
  

  • 2 tbsp sesame oil
  • 2 tbsp tahini
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 2 tbsp maple syrup or agave syrup
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 1 medium red bell pepper thinly sliced
  • 1 medium carrot shredded
  • 1 cup fresh cilantro chopped
  • 1 cup cooked edamame
  • 2 whole green onions chopped
  • 1 8- oz package buckwheat soba noodles
  • 1 tbsp sesame seeds for garnish

Instructions
 

  • Prepare the Sesame Ginger Dressing: Start by combining the flavor-packed elements of your salad in one bowl.
    In a small mixing bowl, pour in 2 tablespoons of sesame oil and 2 tablespoons of tahini.
    Add 2 tablespoons of rice vinegar and 1 tablespoon of soy sauce for a perfect balance of tanginess and umami.
    Sweeten the mix with 2 tablespoons of maple syrup or agave syrup, depending on your preference.
    Finally, add 1 teaspoon of freshly minced ginger and 1 teaspoon of minced garlic to infuse aromatic depth.
    Use a whisk or a small blender to mix all the ingredients until the dressing is completely smooth and creamy.
    Set this aside for a few minutes to let the flavors meld together while you prepare the noodles and vegetables.
  • Cook the Buckwheat Soba Noodles: Bring a medium saucepan of water to a rolling boil and add a pinch of salt.
    Carefully add the 8-ounce package of buckwheat soba noodles. Stir gently to prevent the noodles from sticking together.
    Allow them to cook according to the package instructions, typically 7–8 minutes, until they are tender but still slightly firm to the bite (al dente).
    Once cooked, drain the noodles thoroughly in a colander, but do not rinse.
    Leaving the noodles un-rinsed allows them to retain the starch needed to help the dressing adhere perfectly.
  • Prepare the Fresh Vegetables: While the noodles are cooking, prepare the vegetables for maximum freshness and crunch.
    Slice the medium red bell pepper into thin strips, ensuring even pieces for consistent texture in every bite.
    Shred the medium carrot finely using a grater or julienne peeler to match the crispness of the bell pepper.
    Chop 1 cup of fresh cilantro roughly but uniformly to add bursts of bright, herbal flavor throughout the salad.
    If using pre-cooked edamame, ensure it is thawed and ready to mix.
    Chop the two green onions finely to create a vibrant, colorful garnish at the end.
  • Assemble the Soba Noodle Salad: Transfer the drained soba noodles into a large mixing bowl.
    Add the prepared red bell pepper, shredded carrot, chopped cilantro, and 1 cup of cooked edamame.
    Pour the creamy sesame ginger dressing over the noodles and vegetables.
    Using tongs or two large spoons, gently toss the salad until every noodle strand and vegetable piece is evenly coated with the flavorful dressing.
    Take care to mix thoroughly but gently, so the noodles remain intact and the vegetables retain their crunch.
  • Garnish and Serve: Finish the salad with a sprinkle of the chopped green onions and 1 tablespoon of sesame seeds for added texture and visual appeal.
    Taste the salad and adjust seasoning if desired—add a little more soy sauce for saltiness, or a touch more maple syrup for sweetness.
    Serve immediately for the freshest taste, or chill for 10–15 minutes if you prefer a slightly cold, refreshing salad.
    This dish works perfectly as a light lunch, a quick dinner, or a vibrant side dish for gatherings.
  • Optional Meal-Prep Tip: For meal prep, store the cooked soba noodles, dressing, and vegetables separately in airtight containers.
    Combine just before serving to maintain the noodles’ texture and the vegetables’ crispness.
    This makes it an ideal make-ahead option for busy weekdays.

Notes

  • Prep vegetables and dressing ahead to save time; noodles are best cooked fresh.
  • Use freshly minced ginger and garlic for the most vibrant flavor.
  • Gently toss noodles to avoid breaking them and preserve texture.
  • Adjust sweetness and saltiness in the dressing to suit your taste.
  • Garnish with sesame seeds and green onions just before serving for a fresh, crunchy finish.
  • This salad can be served warm or chilled, depending on preference.
  • For added protein, consider adding extra edamame, tofu, or tempeh.
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