This soba noodle salad has the things I want in a cold noodle lunch: springy buckwheat noodles, a little crunch in every forkful and a dressing that tastes of toasted sesame and fresh ginger. Cucumber and carrot stay crisp, while shelled edamame makes the bowl substantial enough for lunch. Everything comes together in about 30 minutes.

I’m Hana. My favorite thing about making chilled soba at home is how much the last minute at the sink matters. A thorough cold rinse stops the cooking and washes away the loose starch. Then give the noodles enough time to drain. If they go into the bowl dripping, even a good dressing will taste thin.

What is soba noodle salad?

Soba are Japanese buckwheat noodles. Many dried soba noodles also contain wheat flour, so check the ingredient list if that matters to you. This salad borrows the cook, rinse and chill technique used for cold soba in Japan. It’s a Japanese-style noodle salad with vegetables mixed in, rather than zaru soba, which is served with a separate dipping sauce.

The dressing is meant to coat the noodles lightly. Soy sauce supplies the salt, rice vinegar keeps the bowl bright and a little maple syrup softens the sharpness of the ginger. Make the dressing before the noodles go into the pot so it is ready as soon as they drain.

Ingredients for soba noodle salad

• 8 oz (225 g) dried soba noodles
• 1 cup (about 150 g) frozen shelled edamame
• 1 Persian cucumber or ½ English cucumber (about 100 g), cut into thin matchsticks
• 1 medium carrot (about 75 g), peeled and cut into thin matchsticks
• 2 scallions, thinly sliced
• 1 tablespoon sesame seeds
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon neutral oil, such as canola
• 2 teaspoons maple syrup
• 1 teaspoon finely grated fresh ginger

Dried soba varies by brand in thickness and buckwheat content. Use the packet timing as your guide and taste a strand near the lower end of the range. Noodles made entirely from buckwheat can be more fragile, so handle them gently after cooking. If you need a gluten-free meal, check that both the soba and any tamari you use are labeled gluten-free.

Use frozen edamame that is already shelled. If all you have is edamame in pods, cook it according to the package, let it cool enough to handle and remove the beans before measuring a cup. The pods don’t go into the salad.

Unseasoned rice vinegar lets you control the sweetness and salt. Toasted sesame oil has a stronger flavor than plain sesame oil, so use the toasted kind in the dressing and a mild neutral oil alongside it. If you only have regular soy sauce, start with 2 tablespoons and add more to taste after tossing.

A small thin-skinned cucumber adds crunch without peeling. For a cucumber with a watery seed center, cut it lengthwise and scrape out the seeds before slicing. Cut the carrot about as fine as the cucumber so the pieces follow the noodles instead of collecting at the bottom.

Equipment

Use a small dry skillet, a whisk, a sharp knife, a cutting board, a saucepan for edamame, a large pot, a mesh colander and a mixing bowl wide enough for tossing.

How to make soba noodle salad: eight photo steps

1. Toast the sesame seeds

Heat a small dry skillet over medium-low heat. Add the sesame seeds and stir or shake the skillet often until the seeds smell nutty and the palest ones start to turn golden, about 2 to 3 minutes. Tip them onto a cool plate right away. If you leave them in the warm pan, they can darken while you prepare the other ingredients.

2. Whisk the sesame ginger dressing

In a small bowl, whisk the soy sauce, rice vinegar, maple syrup and finely grated ginger until combined. Whisk in the toasted sesame oil and neutral oil. Taste a few drops: it should be a little stronger than you want the finished noodles to taste. Set it aside and whisk once more just before tossing.

3. Cut the vegetables thinly

Slice the cucumber and carrot lengthwise into thin planks, then stack two or three at a time and cut them into narrow matchsticks. Slice the scallions into thin rings. Pat the cucumber dry if it has released water on the board. Keep the vegetables ready beside your mixing bowl.

4. Cook and drain the edamame

Cook the frozen shelled edamame according to the package directions. Drain it, rinse briefly under cold running water to cool and shake away excess water. Set it aside in the colander or on a clean plate. The beans should be tender enough to bite through but still hold their shape.

5. Boil the soba until just tender

Bring a large pot of water to a full boil. Add the soba, spreading the strands out, and stir gently once they soften so they do not stick together. Follow the package time; begin checking a strand toward the early end of that range. It should bend easily and have no dry center, with just a little bite. Drain promptly.

6. Rinse the noodles cold and drain well

Run cold water over the soba in the colander. Gently lift and separate the strands with clean fingers once they are cool enough to handle, letting water reach the center of the pile. Keep rinsing until the noodles feel cool throughout and no longer feel slick with loose starch. Shake the colander, then let the noodles drain for 1 to 2 minutes.

7. Toss with vegetables and dressing

Transfer the drained soba to the mixing bowl. Add the cucumber, carrot, edamame and most of the scallions. Whisk the dressing again, adding a pinch of the toasted sesame if you like, then pour over about three-quarters of it. Lift and turn with tongs until the vegetables are distributed. Taste a noodle with a piece of cucumber and add the remaining dressing a spoonful at a time as needed.

8. Finish with toasted sesame and serve

Divide the soba noodle salad among four bowls. Scatter over the remaining sesame seeds and remaining scallions. Serve right away for the crispest cucumber. If you prefer it colder, refrigerate the tossed salad for 15 to 20 minutes, then turn it gently once before serving so the dressing is evenly distributed.

Tips for springy noodles and a balanced dressing

Variations

For a little heat, add a few drops of chili oil to individual bowls. A spoonful of chili crisp is good too, but taste first because some brands add a lot of salt.

Thinly sliced radishes or blanched sugar snap peas can take the place of some of the cucumber. Dry either well before adding. Keep one crunchy vegetable in the bowl for contrast with the noodles.

For a more filling dinner, serve with tofu on top or salmon on the side. Add either at the table so the noodles are easier to toss and the main keeps its own texture.

What to serve with soba noodle salad

Serve chilled for lunch, or use smaller portions as a side with homemade miso soup. The cool noodles are also a good match for miso butter mushrooms. If you’re packing lunch, put the sesame seeds in a separate container so they stay dry and pack the salad with an ice pack.

Homemade Miso Soup

Miso Butter Mushrooms

Make ahead and storage

For tomorrow’s lunch, whisk the dressing and prep the vegetables today. Refrigerate them separately in covered containers. Cook and rinse the noodles on the day you serve them for the best texture. Refrigerated dressing can separate; simply whisk it again.

Refrigerate leftover salad promptly in a covered container, within 2 hours of serving (within 1 hour above 90°F/32°C). For the best texture, eat it within 2 days. The cucumber will soften and release water as it sits. Give leftovers a gentle toss and add a splash of rice vinegar if they need brightening. Freezing the dressed salad is not recommended.

Frequently asked questions

Technique reference: Kikkoman’s guide to chilled soba.