Soba Noodle Salad with Edamame is a quick warm weather dish. It’s naturally vegan and can be made gluten-free with 100% buckwheat soba noodles. Enjoy this Asian-inspired recipe for lunch or dinner or as a healthy high-protein side.
You may be wondering what soba noodles are.
They are a type of Asian noodle that looks similar to spaghetti.
Typically they are made of buckwheat and have a nutty flavor.
Often when you look at a package of soba noodles, you’ll see the ingredients listed as a combination of buckwheat and wheat.
However, it is possible to find ones that are 100% buckwheat making them gluten-free.
And that’s what I used to make this recipe.
But what exactly is buckwheat?
Contrary to the name, buckwheat is not a type of wheat.
Like quinoa, it’s actually a seed.
And it’s naturally gluten-free.
But the most important thing to remember about buckwheat soba noodles is that they are really delicious.
They cook like other pasta, but a little faster.
So keep your eye on the pot and be sure not to overcook the noodles.
It’s common you’ll find these noodles served cold.
In traditional Japanese restaurants, you may be given the noodles with a dipping sauce.
However, for this salad recipe, we’ll be adding the dressing to the noodles, like in a pasta salad.
It’s definitely not an authentic Japanese dish, but it has become quite popular to eat soba noodles this way in the United States.
Making Soba Noodle Salad with Edamame is very quick and simple.
First the noodles are cooked in boiling water, just like you cook any pasta.
But the soba noodles don’t take as long, so don’t go too far from the stove.
I like to stir them occasionally to prevent sticking.
As soon as they are done, drain them in a colander and run cold water over them until they are cool.
Then transfer the noodles to a bowl.
Add a tiny bit of sesame oil and toss with the noodles so that they don’t stick together.
Next add the edamame, green onions, and toasted sesame seeds.
You can also add more of your favorite vegetables such as red bell pepper, broccoli, or carrots.
Finally, mix the dressing ingredients together and pour it over the noodle salad.
Give it a good toss, and you’re ready to eat!
Soba Noodle Salad can be served on its own or with other dishes.
I enjoy it as a healthy lunch, especially during warm weather.
Or for dinner, I like to eat it with other Asian-inspired dishes.
Check out some of my favorites:
That last one is a wonderful, light dessert.
Now let’s make Soba Noodle Salad!
Soba Noodle Salad with Edamame
Ingredients
For the salad:
- 8 ounces soba noodles, (If you follow a gluten-free diet, make sure the soba noodles are made from 100% buckwheat.)
- 1 teaspoon sesame oil
- 1 cup frozen shelled edamame, defrosted
- 2 green onion, sliced
- toasted sesame seeds, (optional)
For the dressing:
- 2 Tablespoons coconut aminos
- 1 Tablespoon rice wine vinegar
- 1 teaspoon fresh ginger
Instructions
- Prepare the soba noodles according to the package directions taking care not to overcook them.
- Drain the noodles and thoroughly rinse them with cold water.
- Add the noodles to a salad bowl. Drizzle with the sesame oil and toss the noodles to coat.
- Add the edamame, green onions, and sesame seeds.
- In a small bowl, combine the salad ingredients and stir.
- Pour the dressing over the soba noodle salad and toss well. Enjoy!
Paige
This was super easy and delicious! I made it into a veggie noodle salad by adding waterchestnut, julienned carrots, red pepper, and baby corn along with the edamame. Thanks!
Amy
Thank you, Paige! I love your additions!