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Fresh Cold Sesame Ginger Soba Noodle Salad

fresh cold sesame ginger soba noodle salad - featured image
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A refreshing and easy-to-make cold soba noodle salad with a nutty sesame-ginger dressing, crunchy cabbage, and protein-rich edamame, perfect for summer meals.

Ingredients

Scale
  • 8 ounces dried buckwheat soba noodles
  • 1 cup shelled, cooked edamame (thawed if frozen)
  • 2 cups finely shredded green cabbage
  • 1 medium carrot, julienned or shredded (optional)
  • 3 stalks green onions, thinly sliced (white and green parts)
  • 1 tablespoon fresh grated ginger
  • 1 clove garlic, minced
  • 2 tablespoons toasted sesame oil
  • 3 tablespoons low-sodium soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 1 teaspoon honey or maple syrup
  • 1 tablespoon toasted sesame seeds
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Bring a large pot of water to a boil. Add the soba noodles and cook according to package instructions, usually 4 to 6 minutes, until just tender but still firm (al dente). Stir gently occasionally to prevent sticking.
  2. Drain the noodles in a colander and rinse under cold running water to stop the cooking and cool them completely. Shake off excess water and transfer noodles to a large mixing bowl.
  3. While noodles cook, shred the cabbage finely, julienne the carrot if using, slice the green onions thinly, and thaw the edamame. Add all to the bowl with the noodles.
  4. In a small bowl or jar, combine toasted sesame oil, soy sauce, rice vinegar, honey or maple syrup, grated ginger, minced garlic, and red pepper flakes if using. Whisk or shake well until smooth.
  5. Pour the dressing over the noodles and vegetables. Toss gently but thoroughly until everything is evenly coated.
  6. Cover the bowl and refrigerate the salad for at least 20 minutes to allow flavors to meld.
  7. Before serving, sprinkle toasted sesame seeds on top. Adjust seasoning with extra soy sauce or a squeeze of lime if desired.

Notes

Rinsing noodles well after cooking prevents clumping and gummy texture. Freshly grated ginger is preferred for bright flavor. Toasted sesame oil adds nutty aroma but use sparingly to avoid overpowering. Salad tastes better after chilling for at least 20 minutes. Can be customized with proteins like tofu or chicken, and vegetables like kale or snap peas. For gluten-free, use 100% buckwheat soba or rice noodles and tamari instead of soy sauce. For vegan, substitute honey with maple syrup.

Nutrition

Keywords: soba noodle salad, sesame ginger dressing, cold noodle salad, summer meal, edamame salad, healthy salad, easy recipe

Find it online: https://freshforkful.com/fresh-cold-sesame-ginger-soba-noodle-salad-recipe-for-easy-summer-meals/