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.
Video
Notes
Nutrition
KT
I made this dressing with the peanut butter and ate it over soba noodles topped with only cilantro and green onion. It was delicious. In the future I’ll double the dressing amount. YUM
Vegan Richa Support
Awesome! Thank you for making, so glad you enjoyed
Sally
This salad was awesome – one of the best I’ve tried. Not being vegan, I did it as a side dish with sous vide salmon and it went superbly. Used cucumber, not zucchini and added sliced snow peas for a bit more veg.
Vegan Richa Support
So glad you like the salad recipe!
Glenn E McDaniel
Very easy. This is the second time I’ve made it. I make it for my vegan partner. (And I sneak some to monitor quality control).
The dressing is the star! And additions are only limited by your taste and imagination.
My partner adds crushed peanuts, mint, tarragon and tofu (I’m smoking tofu on my pellet smoker as I write).
This is now our house cold noodle salad! Thanks for sharing!
Vegan Richa Support
🌟 🌟 smoked tofu! sounds great
Priscella Martinez
If I don’t have maple syrup, what should I use instead, and how much of that?
Vegan Richa Support
youu could try agave or brown rice syrup (same amount)
Ruth
Very versatile recipe, have made it several times for family and friends always with success… this is a keeper
Vegan Richa Support
Awesome
Ruth
Loved the simplicity of this recipe, and the endless variations using the tasty dressing as a base.
Vegan Richa Support
I’d love to hear about some of youur variations!
Claire
Hello Richa
Great work you have here. I recently considered not cooking noodles again because it was getting rather bland. Your Cold Soba noodle salad recipe looks very enticing, though. Any dish with ginger has my love. I am definitely trying it out soon.
Vegan Richa Support
I hope that you like it!!
Tim S.
I’ve made this salad three times, and it’s delicious! I’ll switch up the veggies a bit, but don’t mess with the noodles and dressing. A real keeper!
Vegan Richa Support
don’t mess with these sesame noodles! 😂
LG
How long will this last in the fridge?
Richa
3 days
cameron
COLD SOBA NOODLE SALAD RECIPE is full of LOL am so happy to taste it
Am tried this in my last weekend it so yummy
am share it to
Vegan Richa Support
😆 😂
Rolande
Excellent and easy
Vegan Richa Support
Awesome! Please do add a rating when you make again!
Angela
I love this recipe. It’s super forgiving/customizable. I opted for the peanut butter dressing and added in mint, cilantro and bean sprouts and it turned out great. I’ve been craving a cold noodle pasta salad for weeks and it hit the spot.
Vegan Richa Support
perfect! thanks for popping over
Leah B
Made this for dinner tonight because it was hot out and we wanted something tasty and cool. This was perfect! Thanks for another great recipe. I know I’ll be making this one again.
Richa
Yay
Kim
Richa, this is a great way to use up leftover noodles. I would bring this salad for a refreshing lunch. It is always nice to have options that are easy to pack.
Vegan Richa Support
and something to look forward to
Louisa
Love this! Have made it twice this week because I couldn’t stop thinking about it after the first time. Thank you for sharing
Vegan Richa Support
left quite an impression! thank you
Christina Scholzhorn
This is the most amazing delicious noodle salad, so tasty. The whole family loved it, even my daughter who generally is a bit fussy. I served it with pan fried tofu. Yum!
Becky
This is a great recipe! Awesome dressing and you’ve given so many good suggestions for variations. Love! Thank you again!
Vegan Richa Support
Awesome! So glad you enjoyed this, thanks for stopping by!
PatM
My D-I-L is GF & Pescatarian. She loves soba noodle salads. Best one we’ve tried yet! Love it with the peanut butter and some roasted or grilled shrimp.
Mary-Anne V
We made this last night and it was fabulous! Thanks for the great recipe. 5 stars!
Vegan Richa Support
amazing!! i’m glad that you thought it was fabulous – feel free to add a rating if you like. Thank you!
Mary-Anne V
5 stars!
Mary Ann Baul
Wonderful! I have your book Every Day kitchen but I found this online. I LOVE your cook book and use it a lot. But this recipe is a keeper. So delicious on a hot summer day! Thank you!
Vegan Richa Support
thank you dearly for your support. That’s wonderful Mary Ann.
Lyla
Richa has become my very favorite cookbook author of all time! Every single one of her recipes is perfection, including this one. Perfect for a HOT summer night! Exactly what I was looking for. Delicious flavors.
Vegan Richa Support
I appreciate your support so very much Lyla! thank you. that’s great!
Janet Kim
Delicious! Thank you!! I didn’t have lime so i used lemon. I substituted the sugar for 1/2 teaspoon of stevia & a touch of honey. I also diluted the dressing with 2 tablespoons of hot water. I love this recipe & shared with friends.
Vegan Richa Support
I’m so glad you enjoyed it, thank you for sharing as well!
Jackie
I made this today and even my non vegan husband mowed this down!! Sooooo good! I could take a bath in the dressing!!😂
Richa
awesome
Gillian
Delicious 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
awesome!
Sally Imber
Ok, 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
Awesome!
Tiffany
I 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
great!
Jane B
Whipped 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
awesome!
Kristi
Sounds like it can be made a day ahead, correct?
Richa
yes
Cassie Autumn Tran
Yes, 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!
Laura
I 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
Just an additional note that it was just as tasty the next day, which is not always true of leftovers
Yvonne Silao
Than ks, you answered my question 🙂
Janelle
Whipped 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
Awesome! Yes this is definitely a great lunch