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20-Minute Soba Noodle Salad Recipe
Ash Tyrrell

20-Minute Soba Noodle Salad Recipe

I made this soba noodle salad on a night when I had zero energy to cook but still wanted something that felt fresh and filling. What came out of my kitchen in under twenty minutes was so good that it's now a regular in my weekly rotation.
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Total Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 8 oz. soba noodles – these buckwheat noodles cook fast and have a naturally nutty flavor
  • 4 cups shredded cabbage green, purple, or Napa – adds crunch and holds up well after tossing with dressing
  • 2 cups matchstick carrots – buy them pre-cut to save time on prep
  • 1 red bell pepper thinly sliced – brings sweetness and a pop of color
  • 1 cup shelled edamame – a plant-based protein boost that keeps the salad filling
  • 3/4 cup torn cilantro leaves – adds a fresh herby finish, swap for green onion if you're not a fan
  • 2 tablespoons toasted sesame seeds – sprinkle on at the end for a light crunch
  • 1/2 cup cashew butter – the creamy base of the dressing peanut butter works too
  • 3 tablespoons rice vinegar – gives the dressing its tang don't substitute with a stronger vinegar
  • 3 tablespoons low-sodium tamari – keeps the salad gluten free while adding savory depth
  • 2 tablespoons toasted sesame oil – use toasted not regular, for a richer flavor
  • 2 tablespoons honey or maple syrup – balances the salty and tangy notes in the dressing
  • 1 tablespoon fresh grated ginger – fresh ginger makes a real difference here over dried
  • 2 teaspoons minced garlic – use fresh cloves rather than jarred for the best punch

Method
 

  1. Bring a large pot of salted water to a rolling boil, then add the soba noodles. Cook according to the package directions, usually around four to five minutes, since these noodles cook much faster than regular pasta. Drain them right away and rinse under cold water to stop the cooking and wash off extra starch.
  2. While the noodles cook, whisk together the cashew butter, rice vinegar, tamari, sesame oil, honey, ginger, and garlic in a bowl. Keep whisking until the mixture turns smooth and glossy. If it feels too thick to pour, stir in a tablespoon or two of water until it loosens to a pourable consistency.
  3. In a large bowl, combine the cooled noodles with the cabbage, carrots, bell pepper, edamame, and cilantro. Pour the dressing over everything and toss well so each strand of noodle gets coated. Finish with a sprinkle of toasted sesame seeds and any extra garnish you like.
  4. Give the salad about fifteen minutes to sit at room temperature before digging in. This short rest lets the dressing soak into the noodles and vegetables, which noticeably improves the flavor. If you're short on time, it still tastes great right away, just slightly less deep in flavor.

Notes

  • I always taste the dressing before adding it to the salad, since cashew butter brands vary in sweetness and saltiness.
  • I like to toast my own sesame seeds in a dry pan for a minute or two, the flavor is noticeably better than pre-toasted ones from a jar.
  • I keep a bit of dressing on the side instead of pouring all of it in at once, since the noodles soak up more liquid the longer they sit.
  • I chop my vegetables into similar-sized pieces so every bite has a good mix of textures.
  • I squeeze in fresh lime juice right before serving for a brighter finish.