Cold Soba Noodle Salad

5 from 2 reviews


  • 9.5 oz package Soba noodles
  • 3 scallions, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 5 large basil leaves, thinly sliced
  • 2 cups edamame (I used the pre-shelled edamame from the frozen vegetable section. Make sure you thaw them completely before adding them into the salad)
  • For the sauce:
  • 1/4 cup soy sauce (or Tamari if gluten free)
  • 1/4 cup water
  • 1 tablespoon rice vinegar
  • 1 clove garlic
  • 1/2 teaspoon minced ginger
  • 1/4 teaspoon sriracha
  • 1/2 teaspoon honey (omit if vegan)
  • Black sesame seeds for garnish (optional)


  1. Bring a pot of water to a boil
  2. Meanwhile, prep all your vegetables and make your sauce
  3. For the sauce, add all ingredients into a blender and blend until everything is combined and there are no chunks of garlic or ginger
  4. When your water is boiling, add in your Soba noodles and reduce to a simmer
  5. Simmer for 4-6 minutes (or longer depending on the brand – there will be cooking instructions on the package), stirring often so the noodles don’t stick together
  6. Place a colander in the sink and place a big bowl of very cold water next to the sink
  7. After 3-4 minutes, start testing noodles for done-ness every 30 seconds or so by pulling one out at a time and biting into it – the noodle should be soft but not mushy
  8. When the noodles are done, drain them into the colander and run cold water over the noodles
  9. Add them to the bowl of cold water and “wash” them – grab handfuls of noodles and rub together (this will remove extra starch so the noodles won’t be gummy)
  10. Add them back into the colander and let drain for about 5 minutes
  11. Add the noodles to a big bowl and throw in your peppers, scallions, and edamame
  12. Add some of the sauce and toss to combine – add more sauce to taste
  13. Top with the sliced basil leaves and sesame seeds