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International · Japanese

Cold soba noodle salad with edamame

Vegetarian

Chilled buckwheat noodles tossed with edamame, carrot, cucumber, red cabbage and spring onion in a gingery sesame, soy and rice vinegar dressing — a high-fibre, plant-protein lunch salad.

Cold soba noodle salad with edamame is an International salad, ready in about 28 minutes and made with soba noodles and edamame. It serves 4 and is rated beginner to cook.

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Prep
20 min
Cook
8 min
Total
28 min
Serves
4
Level
Beginner
Calories
346

Ingredients

4 servings

For the dressing

Equipment

Method

  1. Step 1

    Cook the soba (opens in a new tab) in plenty of boiling water according to the packet (usually 4–5 minutes), adding the edamame (opens in a new tab) for the last 3 minutes.

  2. Step 2

    Drain and rinse under cold running water, rubbing the noodles with your hands to wash off the surface starch. Drain very well.

  3. Step 3

    Whisk (opens in a new tab) the soy sauce (opens in a new tab), vinegar, maple syrup (opens in a new tab), ginger and garlic (opens in a new tab), then whisk in both oils.

    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  4. Step 4

    Toss the noodles and edamame (opens in a new tab) with the carrot (opens in a new tab), cucumber (opens in a new tab), cabbage, spring onion (opens in a new tab) and dressing. Top with sesame seeds (opens in a new tab) and tofu (opens in a new tab), if using.

    • 4 min

About this dish

Origin
Not attributed to one place · Origin uncertainA modern home-kitchen salad made in many countries; it has no single documented origin.Also popular in United States, United Kingdom, Australia
Dish
Lunch · Dinner · Salads · Noodles · Main courses
Cooking method
Boiled
Taste
umami, nutty, fresh, tangy
Diet
Vegan · Dairy-free · No nut ingredients
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free
Worked out from the ingredients. How labels work
Good for
Meal-prep friendly · Portable / lunchbox · Make-ahead
Cook more with
Soba noodles · Carrot · Cucumber · Red cabbage · Spring onion · Soy sauce
Techniques
Boiling

Allergens

  • Contains: Wheatfrom soba noodles, soy sauce
  • Contains: Glutenfrom soba noodles, soy sauce
  • Contains: Soyfrom edamame, soy sauce, tofu
  • Contains: Sesamefrom toasted sesame oil, sesame seeds

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

346 kcal per serving

Estimated

1 serving ≈ 247 g · recipe makes 4

Where the energy comes from

  • Protein 15%
  • Carbohydrate 56%
  • Fat 29%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy346 kcal140 kcal
Protein13.8 g5.6 g
Carbohydrate51.6 g20.9 g
Net carbohydrate——
Sugars——
Added sugars2.9 g1.2 g
Fibre——
Fat12 g4.9 g
Saturated fat——
Trans fat——
Cholesterol——
Sodium887 mg359 mg
Salt equivalent2.2 g0.9 g
Vitamins & minerals per serving
Potassium
621 mg
Calcium
108 mg
Iron
3.2 mg
Magnesium
104 mg
Vitamin A (RAE)
—
Vitamin C
23 mg
Vitamin D
—
Vitamin B12
—
Folate (DFE)
167 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: tofu.
  • Rice vinegar: Distilled vinegar (FDC 172237) used as a stand-in for unseasoned rice vinegar.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Rinsing soba thoroughly is essential — otherwise the noodles clump and turn gummy.

Common mistakes

  • Overcooking soba — it goes soft and breaks; start checking a minute before the packet time.

Serve with

  • Pack for lunch with an extra wedge of lime.

Storage

  • Keeps 2 days in the fridge; toss with a splash of water or dressing to loosen.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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