Cold Soba Noodle Salad Recipe. Noodle Salad Bowl with Peppers, Carrots, Zucchini, Green Onion and Sesame Lime Ginger Dressing. Refreshing Summer Salad. Vegan Nutfree. Gluten-free Option, Soy-free Option. Jump to Recipe
Its been Very hot in the PNW last few weeks and standing near the hot stove to cook is not fun. Light meals that can be made ahead, work out best. This noodle salad is a perfect light dinner or lunch. It can be made ahead and is very refreshing. These soba noodles are also great to take to potlucks or to eat outside enjoying the sunny summer evening.
Cook the noodles, toss in oil to keep them from getting sticky. Chop the veggies, mix the dressing, toss with noodles and done! Change up the veggies, add some tofu or edamame, change up the dressing with some peanut butter for a peanut dressing for variations. Chill the dressing for a bit so the ginger can infuse the dressing as well get slightly pickled in the lime + vinegar to take the raw edge off.
This noodle salad is Easy, Quick and so Delicious.
More Summer Meals from the blog
- Tuscan Pasta Salad with Vegan Feta. GFoption
- BBQ Tofu and Veggie Bowl. GF
- Black Bean Corn Salad (Elote style) – GF
- Peanut Butter Roasted Cauliflower Bowl. GF
- Sour Cream Roasted Potato Cauliflower Chickpea Bowl GF
- Deconstructed Summer Roll Bowl. GF
Fresh rolls:
Cold Soba Noodle Salad Recipe with Sesame Lime Ginger Dressing
Ingredients
Sesame Lime Ginger Dressing:
- Juice of half a lime (full lime if the lime is small or less juicy)
- 1 tbsp minced ginger
- 1 tsp sesame oil , plus more for coating noodles
- 1.5 tbsp soy sauce (use tamari for gluten-free, coconut aminos for soyfree)
- 1 tbsp rice vinegar
- 1.5 tbsp maple syrup
- 2 tsp asian chile sauce (sambal oelek) or sriracha or other hot sauce to taste
Noodle Salad:
- 7 to 8 oz (8 oz) Soba noodles , use pure buckwheat soba or rice noodles for gluten-free
- 1 red bell pepper thinly sliced
- 1 cup (128 g) sliced carrots
- 6 or 7 (1 ) green onions .green parts chopped, divided
- 1 zucchini or cucumber thinly sliced
- Sesame seeds , green onion, cilantro/mint (optional), crushed roasted peanuts/cashews(optional) for garnish
- optional additions: edamame , baked tofu, other crunchy veggies etc.
Instructions
- Mix the dressing ingredients in a bowl. Taste and adjust sweet, heat, tang(lime). Chill for 15 mins.
- Cook the noodles according to instruction on the package. (Simmer in boiling water for 4 to 5 mins for the wheat + buckwheat soba). Drain and rinse with cold water.
- Add the noodles to a bowl and add a tsp of oil or sesame oil and toss to coat.
- Add the veggies and half of the green onions to the bowl.
- Add the dressing to the bowl and toss well.
- Taste and adjust. Add salt or soy sauce for saltier, a bit more sweetener if needed, lime or vinegar for tang.
- Garnish with green onions, crushed nuts(optional) and sesame seeds (optional). Chill and serve.
Notes
Nutrition
Janelle says
August 13, 2018 at 10:09 amWhipped this up for my lunchbox today. Added a side of baked tofu. All the simple ingredients make you think that it will definitely be good, but it is SO delicious. The dressing, fresh veggies were a perfect start to Monday! Love your simple meals. We make a few every week.
Richa says
August 13, 2018 at 10:33 amAwesome! Yes this is definitely a great lunch
Laura says
August 13, 2018 at 4:25 pmI made this for dinner tonight, with a red curry lentil soup. It was outstanding, refreshing and light. Just what we needed on a hot summer night. Definitely a keeper.
Laura Dwight says
August 14, 2018 at 5:30 pmJust an additional note that it was just as tasty the next day, which is not always true of leftovers
Yvonne Silao says
March 12, 2019 at 7:26 pmThan ks, you answered my question 🙂
Cassie Autumn Tran says
August 13, 2018 at 8:11 pmYes, it is incredibly humid outside! UGH, I absolutely despise it. This cooling noodle salad looks perfect for this weather–pasta does not always have to weigh you down!
Kristi says
September 17, 2018 at 11:13 amSounds like it can be made a day ahead, correct?
Richa says
September 17, 2018 at 11:39 amyes
Jane B says
October 7, 2018 at 1:36 amWhipped this up for a late lunch today, about 1/2nthe recipe. And ate the lot. I had to vary some of the veg to what I had on hand but oh, it was so yummy. I added some crushed peanuts and edamame. The dressing was super. Definitely one I’ll make again. Thank youu so much. Love your recipes, have one of your books too.
Richa says
October 7, 2018 at 11:30 amawesome!
Tiffany says
August 4, 2019 at 4:37 amI used too much pasta (10 ounces), and did not adjust the dressing ratio, but it was awesome. Added shredded bok choy to it and forgot the carrots, which was fine. Anyhow, will make again!! Delicious.
Richa says
August 4, 2019 at 11:11 amgreat!
Sally Imber says
October 22, 2019 at 3:05 amOk, I have been making this regularly for about a year now, and just realised I’ve never been back to leave a comment! Ouch, sorry! This is one of my absolutely favourite things to eat. My meat-eating partner also adores it. I usually do capsicum, carrot, cucumber, snow peas…sometimes add shredded red cabbage/wombok/spinach…or whatever else I have…I use 1.5 teaspoons of Sriracha and add peanut butter to the dressing as suggested…then top with sesame seeds and crispy fried onions. This dressing is screaming with flavour!!! Seriously love this one. Want to give it more than 5 stars! haha.
THANK YOU!! xxx
Richa says
October 22, 2019 at 10:42 amAwesome!
Gillian says
January 14, 2020 at 2:16 amDelicious recipe, making it for the third time tomorrow and will add peanut butter to the dressing for a variation this time. Thanks so much for all of the amazing recipes.
Richa says
January 14, 2020 at 10:57 amawesome!
Jackie says
January 26, 2020 at 3:23 pmI made this today and even my non vegan husband mowed this down!! Sooooo good! I could take a bath in the dressing!!😂
Richa says
January 26, 2020 at 3:58 pmawesome