Sesame Soba Noodle Salad
User Reviews
5
Sesame Soba Noodle Salad
Description
The Sesame Soba Noodle Salad features tender soba noodles tossed with sliced red pepper, shredded carrots, cabbage, and cooked edamame to provide varied textures and flavors. The dressing blends sesame oil, fresh garlic and ginger, hoisin, soy sauce, and rice vinegar, creating a balanced tangy and savory profile that coats the noodles and vegetables evenly. The salad's chilled presentation and crunchy vegetables contrast the soft noodles, delivering a satisfying mouthfeel. Adding sesame seeds brings a subtle nutty finish. This dish suits casual meals and can be prepared ahead, making it practical for lunches or potlucks. Adjusting noodle types and substituting garlic or ginger with powdered forms are viable according to availability, but thicker noodles are recommended for texture retention.
Ingredients
- 9.5 oz soba noodles
- 1 red pepper thinly sliced
- 2 large carrot approx 2 cups, shredded
- 2 cups red cabbage shredded
- 1 cup edamame 8-10 oz in the pod, cooked
- 1/2 tablespoon sesame seeds optional
Dressing
- 1/4 cup sesame oil
- 2-3 cloves garlic minced, fresh
- 1 tablespoon ginger minced, fresh
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 2 tablespoons seasoned rice vinegar
- 1/4 teaspoon salt
Instructions
- Start a pot of water to boil for noodles. Meanwhile, prep your veggies and add to a large bowl.
- In a small bowl or measuring cup with a pour spout, add all dressing ingredients and whisk.
- Once water is boiling, add noodles and cook for 4 minutes (or for time on package).
- Drain noodles into a colander and immediately rinse with cold water.
- Shake off excess water of noodles in colander. Using tongs or your hand, add a clump of noodles, one at a time, to the large bowl with veggies and mix. Repeat until all noodles are in the bowl and mixed with the veggies.
- Pour dressing over noodles and veggies and mix well. Ensuring that all noodles and veggies are coated.
- Top with sesame seeds (if desired) and serve, or cover and chill in fridge until ready to serve.
Notes
- This salad can be made ahead and stored in the refrigerator for up to 4 days, though noodles may soften over time.
- For best texture, consider preparing noodles and vegetables separately from the dressing and combining shortly before serving.
- Any thicker noodle variety can substitute soba; avoid very thin noodles as they may be too delicate.
- Powdered garlic and ginger may be used as alternatives to fresh, with adjusted quantities.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 550mg | 23% |
| Potassium | 331mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 3721IU | 74% |
| Vitamin C | 34mg | 38% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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