Soba Noodle Salad
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Last updated on May 22, 2024
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This soba noodle salad with edamame and spicy miso sauce is packed with plant-based protein, colorful veggies and savory flavor. Enjoy hot or cold!
I’ve always loved soba noodles. I’m not sure if it’s the texture or taste (or both!) but I’ve always been a fan. They’re a Japanese noodle made from buckwheat. Buckwheat noodles have more fiber and protein than traditional white pasta and have a delicious nutty flavor. Some soba noodles are made with a combination of buckwheat and wheat flour so if you’re gluten-free, be sure to look for soba noodles made from 100% buckwheat flour!
This soba noodle salad recipe can be eaten hot or cold. I like to enjoy it hot the first time around and then eat the leftovers cold! I’m all about ease at this point. 😉
How to Cook Soba Noodles
Soba noodles are super easy to make but they’re slightly different than normal pasta noodles! The main things you need to know are: don’t salt the water and don’t overcook! The end result will be a slimy, goopy mess. No thank you! Cook the noodles according to package directions and then drain and rinse with cold water to remove the excess starch.
Spicy Miso Dressing
The dressing recipe randomly came together by adding a bunch of ingredients to my Vitamix that I knew would go well together and also enhance the flavor of the soba noodles.
Ginger & Garlic – the gold standard ingredients for asian noodle bowls in my opinion. You can’t go wrong with either of these!
Spice – I used sambal oelek, a chili paste, to add spice to this dish. It’s similar to Sriracha but I tend to use Sriracha more as a condiment and sambal oelek in the dish as I’m cooking. If you’re not into spicy foods, simply leave this out or just use a little bit.
Miso – If miso is new to you, get ready to love it! It is a fermented soybean paste that has a ton of benefits and adds a nice depth of flavor to recipes. You’ll find it in the refrigerated section of most health food stores.
More Asian Inspired Recipes:
- Asian Tofu Tacos
- Chicken and Broccoli Stir Fry
- Teriyaki Tempeh and Broccoli
- Crunchy Asian Chopped Salad
- Easy Orange Tofu
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Soba Noodle Salad
Ingredients
- 1 medium red bell pepper, thinly sliced
- 2/3 cup red cabbage, roughly chopped
- 2 small crowns, or 1 medium-large crown of broccoli, broken into small florets
- 1 8 oz. package of soba noodles
- 1 16 oz. package of frozen shelled edamame
- sesame seeds or Gomasio, to taste
Spicy Miso Sauce
- 2 cloves garlic
- 1 teaspoon grated fresh ginger
- juice of 2 limes
- 3 Tablespoons unseasoned rice vinegar
- 1 1/2 Tablespoons maple syrup
- 1 Tablespoon white miso
- 1 Tablespoon peanut butter
- 1 Tablespoon sesame oil
- 1/2-1 Tablespoon sambal oelek, or other crushed chili paste
- 2 teaspoons bragg’s liquid aminos, or low sodium soy sauce
- 1/4 cup water, to thin
Instructions
- Prep red bell pepper, red cabbage and broccoli by washing and chopping it.
- Combine all ingredients for the sauce in a blender, blend and then set aside.
- Begin cooking soba noodles according to package directions in a large pot. When you have about 5 minutes left, add the shelled edamame to the pot of cooking noodles. Place noodles and edamame in a colander and rinse with warm water, drain and place back into the pot. Add red cabbage on top of noodles.
- While noodles (and edamame) are cooking, heat a large nonstick skillet over medium-high heat. Add 1/2 tablespoon coconut oil to pan; swirl to coat. Add red pepper and broccoli to pan; sauté 6-10 minutes or until tender.
- Once the veggies are cooked to your liking, add them to the pot with the noodles, edamame and cabbage. Pour sauce over the mixture. Mix well to make sure the sauce gets distributed evenly. It’s a little difficult to stir the noodles, but it’s totally possible — just keep mixing.
- Serve in plates or bowls, making sure to get a good mixture of noodles, edamame and veggies on each. Top with a sprinkle of sesame seeds or Gomasio. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What an absolute gem of a recipe! 🤩 I love the efficiency of cooking the noodles and edamame together, and how adding the purple cabbage once these are cooked and drained causes it to soften while retaining its deep purple color. I added matchstick carrots to amp up the veggies, and divided this into four large lunch servings. I think your “baked peanut tofu” would pair perfectly with this recipe (side-note: I’m obsessed with it!!!) for a protein boost (or shredded cooked chicken breast for a non-vegetarian option). The spicy miso sauce is 👌 and I can imagine using it for other dishes/salads. Definitely a keeper that I will be making again! 10/10!
Ahh, thank you so much! Your comment made my day! I’m so glad you loved the recipe. The baked peanut tofu would be perfect with this (so happy to hear you’re obsessed with it!!). And I’m with you on the sauce — it’s so versatile! Thanks again for the sweet review. So glad this one’s a keeper for you! 🙂
This was an excellent dish with good flavour. I like how fresh it tasted and loved the sauce, especially the little kick of spice in it. After making it, I noticed that the picture shows green onions in the salad. That would be a delicious addition! Maybe you could add that to the ingredient list.
A couple changes I made to the recipe. I wanted to make this gluten free and could not find soba noodles without wheat flour, so I used rice noodles. I also wanted it to be nut free, so I subbed sunflower butter for the peanut butter.
I wasn’t sure how long the noodles would cook and didn’t want the edamame to get overdone, so I warmed the soybeans in the skillet after sauteing the peppers and broccoli.
I will definitely be making this again and am looking forward to trying it with the soba noodles.
Love hearing this, Dee-Dee! So glad you enjoyed the salad and found some great swaps to make it work for you. I agree—green onions would be an awesome addition! Thanks for making the recipe and for coming back to leave a review. I really appreciate it.
excellent post thank you for sharing
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Woo!! This makes me so happy to hear. So glad you enjoyed this recipe, Raju! Thanks so much for the review :).
Looks great. Thanks for sharing.
This soba noodle salad with edamame and spicy miso sauce is packed with plant-based protein, colorful veggies and savory flavor. Enjoy hot or cold!
This is an excellent recipe! Definitely one I plan to keep and repeat
Ahh yay!! So glad you enjoyed this recipe, Megan! Thanks for trying it and for coming back to leave a comment + star rating. I so appreciate it. <3