This easy and flavorful Asian-inspired soba noodle salad is perfect with any veggies you have on hand, and can be served cold, warm, or at room temperature.
I love a good pasta salad, and that doesn’t have to mean the Italian dressed salad that usually first comes to mind. Noodle salads are extremely versatile and are a great way to use up any veggies you have left in your fridge! My Soba Noodle Salad with Sesame Ginger Soy Vinaigrette can be served either hot or cold, and is a great option for make ahead lunches, or for entertaining!
Why You’ll Love This Soba Noodle Salad with Sesame Ginger Soy Vinaigrette
- Easy and quick to make, you can make it in bulk to feed a group or use it for meal planning throughout the week.
- Makes a great vegetarian side, or add grilled chicken for some protein and have a balanced meal in one! Keep it vegetarian with some tofu!
- It can be made with fresh or frozen veggies, so you can use whatever you have on hand.
Ingredients:
- For the salad: soba noodles, green beans, grated carrot, scallions (green onions), and black roasted sesame seeds.
- For the vinaigrette: lime juice, soy sauce, sugar, grated ginger, sesame oil, and chili paste (optional for a kick of heat).
Change It Up
- Make it gluten-free. Soba noodles are already gluten free, so just make sure your soy sauce is gluten free (like tamari brand), and this dish is celiac friendly!
- Switch up the veggies. Instead of green beans, use broccoli or asparagus! Or add them all together. You could also add sugar snap peas or bell peppers.
How to Make Soba Noodle Salad with Sesame Ginger Soy Vinaigrette
Step 1. Cook your soba noodles according to package instructions, adding the cut green beans the last couple of minutes.
Step 2. Strain the noodles and green beans, rinsing with cold water to stop the cooking process. Set aside.
Step 3. Make your vinaigrette by adding the soy sauce and lime juice in a medium bowl.
Step 4. Then add the sesame oil.
Step 5. Then use a microplane to grate fresh ginger into the vinaigrette.
Step 6. Add the sugar, and if you like a kick of heat, some chili paste.
Step 7. Whisk the vinaigrette together until the sugar has fully dissolved.
Step 8. In a large bowl, put the noodles, green beans, grated carrots, and chopped scallions.
Step 9. Pour the sesame ginger soy vinaigrette over the top of the salad.
Step 10. Toss well until even coated in the dressing, seasoning with salt and pepper to taste.
Finish your soba noodle salad with the black roasted sesame seeds before serving, and enjoy!
Frequently Asked Questions
What is the main ingredient in soba noodles?
Is soba better hot or cold?
How do you store leftover soba noodles?
More Asian Inspired Recipes
- Sesame Chicken and Napa Cabbage Stir Fry
- Spicy Chicken Ramen
- Asian Chicken Chopped Salad
- Teriyaki Baked Chicken Thighs
- Vietnamese Shrimp Salad
Eat It, Like It, Share It!
Did you try this recipe and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your meal.
I’ve enjoyed my Soba Noodle Salad with Sesame Ginger Soy Vinaigrette both hot and cold, and either way, it’s a great way to get my family to eat a filling, nutritious meal. Let me know how your family likes it in a comment!
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Soba Noodle Salad with Sesame Ginger Soy Vinaigrette
Ingredients
Instructions
- Bring a large pot of salted water to boil and add soba noodles. Cook according to package instructions adding the green beans 2 minutes before the end of cooking time.8 ounces Japanese soba noodles, 2 cups green beans
- Drain noodles and green beans in a strainer and rinse with cold water to stop cooking process. (This keeps the beans bright green.)
- In the bottom of a medium bowl, whisk together the vinaigrette: lime juice, soy sauce, sugar, ginger, sesame oil, and sambal oelek (chili paste).2 tablespoons lime juice, 2 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon grated ginger, 1 tablespoon sesame oil, 1/2 tablespoon chili paste
- Add the soba noodles and green beans to the bowl with the vinaigrette along with the grated carrot, scallions, and black roasted sesame seeds.1 medium carrot, 1/2 cup scallions, 2 tablespoons black roasted sesame seeds
- Toss well to coat and season with salt and pepper to taste before serving.salt and pepper to taste
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