Soba Noodle Salad

Fresh, quick, and full of flavour, this soba noodle salad is perfect for busy days and warm weather. Made with affordable ingredients like cabbage, frozen edamame, and pantry-staple noodles, it’s a light yet satisfying dish tossed in a zesty sesame-soy dressing. Great for lunch, leftovers, or sharing.

Ingredients

• 1/3 pack soba noodle (most packets come in three rolls)

• 200g thinly sliced cabbage (you can buy this pre-cut!)

• 1/3 cup frozen edamame

• 4 cherry tomatoes, halved

• 1 carrot, grated

• 1 spring onion, thinly sliced

• 5 stalks coriander, chopped

• 120ml sesame oil

• 60ml rice wine vinegar

• 60ml soy sauce

• 1 tsp grated ginger

OPTIONAL TOPPINGS

• Peanuts, sesame seeds, silken tofu, jammy egg

Method

1. Follow the directions on soba noodle packet to cook noodles. Once cooked, drain and allow to cool while you prep your vegetables and dressing.

2. Follow the directions on frozen edamame packet. Once cooked, drain and allow to cool.

3. Into a mixing bowl place cabbage, edamame, cherry tomatoes, carrot, spring onion, and coriander.

4. To make the dressing mix sesame oil, rice wine vinegar, soy sauce and grated ginger in a small bowl or cup with a fork or whisk

5. Once noodles are cool, add to mixing bowl with veggies and pour over dressing.

6. Season with salt to your liking and top with suggested optional toppings if you like.

NOTES

If you prep this meal in advance it may end up being cheaper per serve, it will last up to 72 hrs refrigerated.

Try these next…