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This vibrant soba noodle salad bursts with flavor and color, thanks to its medley of crunchy veggies, nutty sesame seeds, and a zingy ginger-lime dressing. It’s light and refreshing, perfect for a quick lunch or a satisfying side dish!
Pasta salad is so easy to prepare and the perfect addition to any meal! Plus, it’s easy to store and take on the go. Try these other potluck-ready recipes: California spaghetti salad, pesto pasta salad, or Greek broccoli pasta salad!
Asian Soba Pasta Salad
This soba noodle salad is a game-changer for lunch. It’s packed with fresh, crunchy veggies like red bell pepper and carrot, creamy edamame, and a sprinkle of nutty sesame seeds. The star of the show, though, is that tangy ginger-lime dressing. It’s sweet, spicy, and oh-so-good, clinging to every strand of those perfectly cooked soba noodles! I love how the sesame oil keeps the noodles from clumping together, even when it’s been kept in the fridge.
It’s light and refreshing, but the filling noodles and protein-packed edamame keep you feeling satisfied all afternoon. Whether you make it for a flavor-packed lunch or a potluck dish to share, soba noodle salad is sure to be a winner. Another reason why I love this recipe is because you can throw any leftovers in an airtight container, keep it in the fridge, and it will taste just as good the next day! Maybe even better, because this way the flavors have more time to meld!
Salad and Dressing Ingredients
This soba noodle salad is the perfect canvas for all of your favorite mix-ins! Swap veggies, add protein, or try herbs like cilantro or mint. Get creative!
- Noodles: Quick-cooking soba (buckwheat noodles) adds an earthy, nutty base. (They’re also naturally gluten-free, which is great!) Toss with sesame oil to keep them from sticking.
- Sesame Oil: Rich, toasty flavor and anti-clumping magic for both noodles and dressing.
- Green Onions: Fresh, savory bites contrast the dressing’s sweetness.
- Red Bell Pepper: Adds a vibrant color and juicy crunch.
- Carrot: Thin slices for easy mixing, adds sweetness and crunch to the soba noodle salad.
- Edamame: They’re creamy, protein-packed, and add the best texture. Shelled or frozen work.
- Sesame Seeds: Nutty crunch and extra calcium, toast for deeper flavor.
For the Zesty Dressing:
- Ginger: Freshly grated zing for a punch of flavor.
- Lime Juice: Bright, citrusy tang makes everything pop in your soba noodle salad.
- Soy Sauce: The savory base of the dressing! Use low-sodium soy sauce if you don’t want it to be too salty.
- Rice Vinegar: Balances sweetness with a bit of tang.
- Sesame Oil: Double dose of toasty sesame goodness.
- Honey: A touch of sweetness to round out the flavors.
- Garlic: Minced so there’s savory flavor in each bite.
- Sriracha (optional): Adds a spicy kick!
How to Make Soba Noodle Salad
Soba noodle salad is super easy to mix up whenever you’re craving something light and flavorful, but also satisfying! It’s the perfect last-minute dish to make for potlucks and parties, and also easy to take on-the-go.
- Prepare Noodles: Cook the buckwheat soba noodles according to the package directions. Once the noodles are cooked, strain and rinse under cold water and place them in a large bowl, pour 2 teaspoons sesame oil on the noodles and stir to coat evenly. Then place covered in the fridge. The oil will keep the noodles from sticking together while you assemble the rest of the salad.
- Vegetable Mixture: In a medium bowl place the green onions, sliced bell pepper, sliced carrot, edamame, and sesame seeds. Then toss to mix.
- Prepare Dressing: To make the dressing, in a small bowl whisk together the ginger, lime juice, soy sauce, rice vinegar, sesame oil, honey, garlic, and sriracha if using.
- Combine: Take the cooled noodles out of the fridge. Then put all the fillings on top of the noodles and toss to mix. Pour the dressing on top of the salad and toss to coat everything evenly.
- Serve or Store: Serve fresh, or cover and place back in the fridge so the salad can marinate a bit before serving.
Tips and Variations
- Toppings: You can add any number of your favorite salad toppings to this salad, I recommend peas, sprouts, cucumber, radish, or kohlrabi!
- Protein: Feel free to add shredded chicken, tofu, or cube steaks for more protein!
- Different Dressing: You don’t have to use the dressing included in this recipe, any Asian-inspired dressing would make a great substitute, like my Asian Salad Dressing or Spicy Cashew Dressing!
Storing Leftover Soba Noodle Salad
Store leftovers in the fridge for up to a week in an airtight container. You can eat your soba noodle salad straight out of the fridge!
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Cook the soba noodles according to the package directions. Once the noodles are cooked, strain and rinse under cold water and place them in a large bowl, pour 2 teaspoons sesame oil on the noodles and stir to coat evenly, place covered in the fridge. The oil will keep the noodles from sticking together while you assemble the rest of the salad.
In a medium bowl place the green onions, sliced bell pepper, sliced carrot, edamame, and sesame seeds. Toss to mix.
To make the dressing, in a small bowl whisk together the ginger, lime juice, soy sauce, rice vinegar, sesame oil, honey, garlic, and sriracha if using.
Take the cooled noodles out of the fridge. Put all the fillings on top of the noodles and toss to mix. Pour the dressing on top of the salad and toss to coat everything evenly.
Serve fresh, or cover and place back in the fridge to marinate a bit before serving.
Calories: 343kcalCarbohydrates: 56gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.003gSodium: 770mgPotassium: 510mgFiber: 4gSugar: 6gVitamin A: 3576IUVitamin C: 47mgCalcium: 121mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.