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Soba Noodle Salad

Yields6 ServingsPrep Time25 minsCook Time5 minsTotal Time30 mins

Soba Noodles

 6 oz soba noodles or spaghetti noodles of choice
 2 cups frozen organic edamame
 10 oz sugar snap peas or snow peas (3 cups)
 6 medium sized carrots, peeled
 ½ cup chopped fresh cilantro (about 2 handfuls)
 ¼ cup sesame seeds
Ginger Sesame Sauce
 ¼ cup reduced-sodium tamari or soy sauce
 2 tbsp quality peanut oil or extra-virgin olive oil
 1 small lime, juiced
 1 tbsp toasted sesame oil
 1 tbsp honey or agave nectar
 1 tbsp white miso
 1 tsp freshly grated ginger
 1 tsp chili garlic sauce or sriracha

Using a julienne peeler, slice the carrots in long thin strips. Or use a vegetable peeler to slice them into ribbons.



Whisk the sauce together in a bowl until emulsified.



Boil two big pots of water. Toast the sesame seeds in a pan for 4 to 5 minutes over medium-low heat. Shake the pan frequently to prevent burning.


Once the water is boiling, cook the soba noodles in one pot until al dente, about 5 minutes. Drain and rinse in cold water. Cook the frozen edamame in the other pot for 4 to 6 minutes. Drain.

Cooking Soba Noodles


Combine the soba noodles, edamame and carrots in a large bowl. Pour the dressing over the top and toss together with chopped cilantro and sesame seeds. May be served warm or cold.

Soba Noodles

Nutrition Facts

Servings 6