Description
This cold soba noodle bowl is light, refreshing, and packed with crunchy vegetables. The buckwheat noodles serve as a nutty base, while crisp veggies bring color and texture. What makes this recipe stand out is the creamy ginger-lime tahini dressing—a twist from the usual sesame-soy vinaigrette. It’s an easy lunch or dinner that keeps well and satisfies every time.
Equipment
- Medium pot
- Colander
- Large mixing bowl
- Small whisking bowl
- Sharp knife
- Cutting board
- Measuring spoons and cups
Ingredients
Soba Noodle Bowl
- 8 oz soba noodles (preferably 100% buckwheat)
- 1 cup shredded carrots
- 1 cup thinly sliced red cabbage
- 1 cup julienned cucumber
- 3/4 cup cooked and shelled edamame
- 1/2 cup thinly sliced radishes
- 1/2 cup chopped cilantro
- 2 scallions, sliced thin
- 1 tablespoon toasted sesame seeds
- Lime wedges, for serving
Optional Toppings
- Pan-fried tofu
- grilled chicken
- soft-boiled egg
Ginger-Lime Tahini Dressing
- 3 tablespoons tahini
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon maple syrup or honey
- 2 tablespoons lime juice
- 1 teaspoon fresh grated ginger
- 1 tablespoon rice vinegar
- 2 tablespoons water (more to thin, if needed)
- 1 small clove garlic, finely minced
Instructions
-
Bring a medium pot of water to a boil. Add soba noodles and cook according to package instructions, usually 5–6 minutes. Drain and rinse well under cold water to stop the cooking and remove starch. Set aside.
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While noodles cook, prep your vegetables. Shred the carrots, slice the cabbage, julienne the cucumber, thinly slice the radishes and scallions, and chop the cilantro. Set everything aside.
-
In a small bowl, whisk together tahini, soy sauce, maple syrup or honey, lime juice, ginger, rice vinegar, and garlic. Slowly add water, a tablespoon at a time, until the dressing is creamy but pourable.
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In a large bowl, combine the cooled soba noodles with the vegetables. Pour the dressing over the top and toss gently until everything is evenly coated.
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Sprinkle sesame seeds over the top and serve with lime wedges. Add optional protein if you’d like. Serve chilled or at room temperature.
Notes
- Most soba noodle recipes stick to a soy-sesame dressing, but this one uses a ginger-lime tahini twist. The tahini gives it a creamy body that clings to every strand of noodle, while the lime and ginger keep things light. It pairs beautifully with the crisp vegetables and makes the bowl feel more like a full meal. It’s also vegan-friendly and easy to batch-prep.
- Store leftovers in an airtight container for up to 3 days. If storing, keep dressing separate until just before serving for the freshest texture.
Nutrition
- Serving Size: 1 Serving
- Calories: ~ 460
- Sugar: 9g
- Sodium: 820mg
- Fat: 17g
- Carbohydrates: 58g
- Fiber: 7g
- Protein: 14g