You can whip up this simple & delicious Sesame Ginger Soba Noodle Salad in just 15 minutes! These cold noodles are packed with protein and crispy veggies and tossed in a light and delicious sesame ginger dressing! Great for a quick weeknight meal or prepping ahead for lunches on the go!
In just 15 minutes, you can elevate your dinner game with this zingy Sesame Ginger Soba Noodle Salad. Not only is it quick and easy to prepare, but it's also packed with wholesome ingredients and 20g of plant-based protein!
With minimal prep time and wholesome ingredients, this plant-based dish is great for a healthy & fast weeknight dinner or meal prep!
The added kick of ginger will leave your taste buds wanting more. Get ready to impress your family (or just yourself) with your mad "culinary skills"!
If fast meals like this are your favorite, make sure you check out my Creamy Peanut Soba Noodle Salad and One Pot Taco Mac as well!
This cold Sesame Ginger Soba recipe is vegan, wfpb, nut free, can easily be made oil free and gluten free with careful consideration (see substitution section).
Let's chat about the wholesome ingredients in this dish. The simplicity of this vegan soba noodle salad is not just limited to its preparation.
The star of the show is the soba noodles, which are made from buckwheat flour and have a nutty flavor that pairs perfectly with the other ingredients.
The salad also includes carrots, purple cabbage, scallions, and edamame, which provide a variety of nutrients and colors.
The dressing is made with a combination of tamari (or soy sauce), rice vinegar, toasted sesame oil, coconut sugar and fresh ginger, adding a burst of umami and tang that ties everything together.
With just a few simple ingredients and minimal prep time, this soba noodle salad is a quick and healthy way to satisfy your hunger.
How to make Sesame Ginger Soba Noodle Salad
To make this soba noodle salad even more appealing, it requires minimal prep time. Simply shred, chop, or peel up a few vegetables, cook the soba noodles, mix up the dressing (in the same bowl!), and toss it all together.
This cold noodle recipe is perfect for busy weeknights and meal prep when you want to eat something healthy and delicious without spending hours in the process.
Step One: Cook the Soba and Edamame
Bring a pot of water to a boil and save some time by cooking your frozen edamame and noodles together!
Follow the cooking time in the recipe card or on your soba noodle package. They should be tender but not over cooked! Overcooked soba noodles will fall apart.
When finished, drain the noodles in a colander and stop the cooking process by rinsing with cold water.
Time Management Tip: Start the next steps while your water is coming to a boil and the noodles are cooking for an even quicker meal prep!
Step Two: Preparing the veggies
The key to most enjoyable dish is prepping the vegetables in a desirable way. Here's how I cut mine and how to save even more prep time!
- For the cabbage, slice the cabbage super finely in bite sized pieces, or make it even easier by grating it small, using a food processor to save even more time and effort.
- For the carrot, make carrot ribbons by using a hand peeler along the length of the carrot. Alternatively, you could grate the carrot by hand or use the same food processor as the cabbage.
- For the scallion, grab a knife and slice it up thin, on the bias (aka cut diagonally), if you're feeling fancy.
Step Two: Mix the Dressing
Grab a small bowl, add all the dressing ingredients and give it a good whisk until the sugar is completely dissolved and everything is mixed well
To incorporate the ginger into this salad, grate a small amount of fresh ginger and mix it into the dressing. Alternatively, you can thinly slice or julienne the ginger and add it directly to the salad for an extra crunch, which is what I like to do!
Step Four: Toss it all together
Gently toss the veggies, pasta, edamame and veggies together and dig in!!! I like to top mine with sriracha and thinly sliced jalapenos or serrano peppers for a spicy kick!
Plant Based Protein
But where do you get your protein? This salad may seem light, but it still provides ample amounts of plant-based protein.
Soba noodles alone offer a significant amount of protein, and the addition of edamame boosts the protein content to about 20g per serving!
This soba noodle salad not only tastes delicious, but it is also packed with nutrients. Many people worry about getting enough protein in their diets when they opt for plant-based meals, but dishes like this solves that problem.
Substitutions & Variations
- Veggies- swab out the vegetables in this dish for whatever you love or have available in your fridge! I also enjoy adding snap peas, cilantro and steamed broccoli to these noodles.
- Make it spicy- if you like heat, top off your noodles with some thinly sliced serranoes, jalapenos or a generous drizzle of sriracha!
- Oil Free- to make this recipe completely oil free, simply omit the sesame oil. Just keep in mind, this will alter the flavor of your salad and only a trivial amount is added in the recipe.
- Gluten Free- This recipe can also be made gluten free. Use tamari in place of soy sauce and check your soba noodles. Soba noodles often have sneaky wheat flour added to them, however, Soba that are made with 100% uncontaminated buckwheat flour are gluten free (like these ones.) Check your labels to ensure you find a gluten free variety.
- Time Saver- If you want to skip most the chopping, use a box grater or a grater attachment on a food processor to grate the cabbage and carrot.
Store leftovers in a sealed container for up to 4 days. This recipe keeps well and is great for meal prepping! So double, or even triple the recipe to have a few easy meals on hand and ready to go!
Looking for other recipes like this? Try these:
Whip up this delicious and satisfying meal, and see how effortless healthy eating can be. As the saying goes, "less cooking, more eating!"
Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
Sesame Ginger Soba Noodle Salad
- 2 bundles soba noodles (check for gluten free if needed)
- ⅔ cup frozen edamame (shelled)
- 1 large carrot shredded or peeled into ribbons
- 1½ cups purple cabbage shredded or sliced very thinly
- 2 green onion thinly sliced
- 1-2 tablespoons ginger finely minced or julienned
- 3-4 tablespoons tamari
- 2 teaspoons toasted sesame oil
- 2 tablespoon rice vinegar
- 1½ tablespoons coconut sugar
- 1 tablespoon sesame seeds
Optional Topping Ideas
- jalapeno or serrano peppers thinly sliced
- more green onion and sesame seeds
- Bring a medium sized pot of water to a boil, add frozen edamame and soba noodles and stir gently. Boil for 5-7 minutes, stirring occasionally. (Check your soba package for timing.) When soba is al dente*, drain off hot water in a colander and rinse the noodles & edamame well with cool water, drain well.
- While noodles are cooking, prepare your vegetables and dressing. In a large bowl, add thinly sliced or shredded cabbage, carrot ribbons (or shreds) and green onion.
- To a small bowl, add all of dressing ingredients and the drained soba noodles and edamame, mix.
- Mix dressing, soba noodles, edamame and vegetables together and toss well. Adjust seasonings to your liking and top with any optional toppings you enjoy most!
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