Cold Soba Noodle Salad
Enjoy this Cold Soba Noodle Salad chilled or at room temperature for a refreshing, satisfying meal.
Yield: 4 servings
Calories: 307kcal
Equipment
- 1 Colander
- 1 Medium pot
Materials
- 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.
Dressing*
- 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
Instructions
- 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.
Video
Notes
*If you plan on having leftovers, we recommend doubling the dressing recipe. The noodles will soak up dressing overnight, so have a little extra to dress right before eating.
Nutrition
Calories: 307kcal | Carbohydrates: 52g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 2050mg | Potassium: 237mg | Fiber: 0.4g | Sugar: 0.5g | Vitamin A: 148IU | Vitamin C: 0.003mg | Calcium: 31mg | Iron: 3mg