Summer Vegetable Soba Noodle Salad
Recipe type: Side Dish
Cuisine: Asian-inspired
  • Salad Ingredients:
  • • 6-8 oz of Soba noodles
  • • 4 carrots, peeled
  • • ½ cup of cilantro, chopped.
  • • 2 cups of frozen edamame, cooked
  • • 10 oz. of sugar snap peas
  • • 16 oz. jar of roasted red peppers, washed and sliced
  • • ¼ cup of sesame seeds
  • • 1 Tbsp. of sesame oil
  • Dressing Ingredients:
  • • ¼ cup of soy sauce
  • • 2 Tbsp. of extra virgin olive oil
  • • 2 Tbsp. honey
  • • 1 Tbsp. sesame oil
  • • 1 Tbsp. of ginger, grated
  • • 1 ½ Tbsp. lime juice
  • • Optional: 1 tsp. of Sriracha
  1. Boil 5 cups of water and then add Soba noodles. Cook about 6-8 minutes until tender and then drain.
  2. Add 1 Tbsp. of sesame oil to the noodles to prevent them from sticking together and then chill in the refrigerator.
  3. Mix soy sauce, extra virgin olive oil, honey, sesame oil, ginger and lime juice. Whisk until well combined and then refrigerate.
  4. In a small pot, boil three cups of water and cook your sugar snap peas for 3 minutes. You want them cooked and crisp but not limp.
  5. Cook your edamame in the microwave according to package directions.
  6. Slice the carrots into ribbons with a vegetable peeler or strips with a Julienne peeler and chop the cilantro.
  7. Wash your roasted red peppers and slice them.
  8. Combine all the ingredients with the noodles and mix well OR combine all the ingredients except the sauce, cilantro and sesame seeds. You can make this dish the night before and combine everything and chill. Personally, I think it gets better with age.
  9. OR
  10. Add the sauce and cilantro to the mixture right before serving and mix thoroughly.
  11. Before serving sprinkle with the sesame seeds and top with some additional cilantro.
Recipe by The Everyday Mom Life at