Soba Noodle Salad

In Phoenix, where I live, it can be tempting to turn to takeout when the temperatures hits triple digits. Who wants to cook when it's so hot outside, much less eat a hot dish? Instead, I like to make this chilled-out, one-dish Soba Noodle Salad.

There are so many things I love about this salad: slippery soba noodles, crunchy carrots and spicy ginger. Plus, everything comes together harmoniously thanks to a delicious and versatile dressing. It's perfect for a light summer meal.

Go ahead and make this dinner salad in advance. It tastes even better a few hours after you make it. Let its flavors marinate in the fridge overnight or all day long while you're out and about.

Cold Soba Noodle Salad

Recipe by Jessica Lehmann, MS, RDN


  • 8 ounces dry buckwheat soba noodles
  • 6 tablespoons unseasoned rice vinegar
  • 1 tablespoon agave nectar
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons olive oil or canola oil
  • 2 cloves finely minced garlic
  • 2 teaspoons finely grated fresh ginger
  • 1½ tablespoons soy sauce or tamari
  • 1 cup shredded, grated or finely sliced carrot
  • 4 scallions, green parts only, sliced
  • Toasted sesame seeds, optional


  1. Prepare the soba noodles following the directions on the package.
  2. Mix rice vinegar, agave, oils, garlic, ginger and soy sauce in a medium-sized bowl.
  3. Toss prepared noodles with dressing, carrot and scallions.
  4. Chill soba noodle salad in the refrigerator for at least 2 hours.
  5. If using, sprinkle with toasted sesame seeds before serving.

Cooking Notes

  • Make this recipe — and clean out your fridge — with additional ingredient options such as cubed hard-boiled eggs; chopped chicken, tofu, pork, beef or salmon; cooked edamame; steamed broccoli; cauliflower florets; chopped green beans; red peppers; raw or steamed baby spinach or other leafy greens; raw sliced cucumbers; or lightly steamed zucchini or summer squash.
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Jessica Lehmann
Jessica Lehmann, MS, RDN, is a mother of three and a Lecturer of Nutrition in the College of Health Solutions at Arizona State University. She serves the community as the co-lead of the Health Policy and Equity Affinity Network and as an advisor of CULTIVATE, the Garden Club at the Downtown Phoenix Campus. Jessica is the President-elect of the Central District of the Arizona Academy of Nutrition and Dietetics. Find her on our Stone Soup blog and on Twitter at @JessicaTheRD.