Enjoy this Cold Soba Noodle Recipe chilled or at room temperature for a refreshing, satisfying meal. This easy soba noodle recipe is a go-to warm weather lunch.
It’s that time of year when I’m in a constant state of sweatiness and turning the oven on isn’t an option. Luckily, this Cold Soba Noodle Recipe requires minimal stove action (just enough to cook the noodles and edamame).
This recipe is super easy and only takes a few minutes to make. The flavors are simple, bright and the honey-soy soba noodle sauce makes it delicious. The fiber and protein in soba noodles, combined with edamame, make this dish light yet very filling.
What is a soba noodle
Soba noodles, also known as buckwheat noodles, are a type of Japanese noodle made from buckwheat flour. In Japan, there are different types of soba noodles depending on the percentage of buckwheat flour they contain.
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Ju-wari Soba is 100% buckwheat flour, making this kind of soba gluten-free. On the other hand, Hachi-wari Soba is 80% buckwheat flour and 20% wheat flour. Either kind will work for this recipe.
Is soba noodle gluten-free
Soba noodles can be gluten-free! Ju-wari Soba is 100% buckwheat flour. When purchasing your soba noodles, check the packaging to see how much buckwheat flour they contain.
Soba noodles vs. udon noodles
Soba noodles have a very different taste and texture compared to udon noodles. Udon uses wheat flour to create a denser, chewy noodle. Soba noodles are primarily made with buckwheat flour to create a slightly grainy texture.
Soba noodles are thinner than udon and as well as darker in color compared to udon which are usually white. Buckwheat flour gives soba its own unique, nutty taste while udon is a milder noodle.
Are soba noodles healthy
Soba noodles are considered a healthy carb choice, especially when compared to other noodles. Unlike wheat-based noodles, soba noodles contain vitamin B and amino acids. Low in fat, carbs and high in fiber and antioxidants, soba noodles are a healthy choice.
How to make Cold Soba Noodle Recipe
Ingredients you will need:
- Soba noodles
- Green onion
- Dressing: sesame oil, honey, a neutral oil, red pepper flakes, rice vinegar, and soy sauce
This cold soba noodle salad is basically a blank slate to customize it how you want. I added edamame to add protein and make this a main dish. Here are some more proteins and vegetables to swap in and out to make this a delicious soba noodle bowl:
- Grilled tofu
- Grilled fish
- A quick pickled cucumber or kimchi
- A soft boiled egg
- Thinly sliced radish, red cabbage or bell pepper
- Blanched broccoli
Soba noodles cook super fast- in roughly 4 – 5 minutes. Once the noodles are cooked, it’s important to immediately drain the water and rinse the noodles with cold water.
This removes the starch and stops the cooking process. Set the noodles aside and toss in a little sesame oil (so they don’t stick together). Then you can cook the frozen edamame, which only takes a few minutes.
You can prepare the dressing ahead of time, but wait to toss everything together until you are ready to serve. If you think you will have leftovers, I recommend saving some of the dressing. 1) Because it’s delicious and you’ll want it for your leftovers. 2) Because the soba noodles will absorb it sitting in the fridge. No one wants dry noods.
Cold Soba Noodle Salad
- 1 Colander
- 1 Medium pot
- 9.5 oz soba noodles
- 3 green onions, chopped
- 1 large carrot, cut into matchsticks
- ½ English cucumber, cut into matchsticks
- 1 handful of cilantro, chopped
- 1 cup frozen edamame can sub or add an additional protein like tofu, tuna, chicken, etc.
- 1 tsp red pepper flakes
- 1 tb honey (maple syrup if vegan)
- 1 tb sesame oil
- 1 tbsp oyster sauce
- 2 tb rice vinegar
- 3 tb soy sauce
- 3 garlic cloves minced
- Bring a medium pot of water to a boil (no need to salt the water). Cook the noodles until al dente according to package instructions, about 4 – 5 minutes. Drain into a colander and rinse soba noodles under cold water. Drain well, transfer to a bowl, and toss in a drizzle of sesame oil.
- Bring a small pot of water to a boil and add edamame. Cook until done, roughly 2 – 3 minutes. Drain into a colander and rinse with cold water. Drain and set aside.
- Make the dressing. Combine red pepper flakes, honey, sesame oil, oyster sauce, rice vinegar, soy sauce, and garlic in a small mixing bowl. Mix well until combined.
- In a large bowl, combine soba noodles, edamame, carrots, cucumber, green onion, cilantro, and cucumber. Add the dressing and toss to combine. Taste and adjust seasonings as needed.