Healthy Cold Soba Noodle Salad
Prep time
Total time
Serves: 2-4
  • Cold Soba Noodle Salad:
  • 2 cups cooked soba noodles (follow package instructions to cook and rinse under cold water, then set aside)
  • 1 cup carrot, sliced thinly or grated into ribbons
  • ½ red bell pepper, thinly sliced
  • ½ cup cooked and shelled edamame beans (I used frozen cooked edamame beans, thawed)
  • ¼ cup chopped pea shoots
  • ¼ cup chopped cilantro
  • Tahini Lemongrass Dressing:
  • 2 tablespoons olive oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey (use maple syrup or coconut nectar for vegan)
  • juice from 1 lime
  • ½ tsp crushed garlic
  • ½ tsp minced ginger
  • 2 teaspoons lemongrass paste (you can buy lemongrass paste in a small tube, or mince your own fresh lemongrass)
  • 2 tablespoons tahini
  • 2-4 tablespoons water (see instructions)
  • Optional Additions and Garnishes:
  • 1 cup extra firm tofu, cut into small cubes (sautéed the tofu in a pan over medium-high heat with 1 tablespoon olive oil and ¼ tsp crushed garlic for 4-5 minutes until browned on all sides)
  • ¼ cup quick pickled onions (see recipe here)
  1. Cook the soba noodles according to the package instructions and sautéed the tofu cubes (if using) and set both aside.
  2. In a small food processor or blender (or a bowl) add the dressing ingredients and blend or whisk until completely smooth. The consistency of the dressing should be pourable and somewhat runny, if too thick add 1-2 tablespoons of water.
  3. In a large bowl add the cooked soba noodles, sautéed tofu (if using), carrots, bell pepper, edamame beans, pea shoots, and cilantro.
  4. Drizzle in the dressing and stir to combine until everything is coated with the dressing.
  5. Chill salad for at least 15 minutes in the fridge.
  6. Once chilled, divide the salad between 2-4 bowls and garnish each with 1-2 tablespoons of quick pickled onions (if using).
  7. Enjoy!
Recipe by Nutrition in the Kitch at