Soba Noodle Salad with Soy Dressing

4.73 from 80 votes
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Asian soba noodle salad with soy dressing is a flavor-packed dish. Bold soy citrus flavors infuse into crunchy vegetables and nutty buckwheat noodles.

Asian Soba Noodle Salad With Soy Dressing

When I think of Asian noodles, a hot steamy bowl of pho always comes to mind. However, summertime calls for a cool and refreshing noodle salad to satisfy your taste buds. An Asian soba noodle salad with soy dressing is just what you need.

A healthy, light and delicious meal packed with fresh vegetables! Trust me, you NEED this, and you will be happy you spent 30 minutes or less chopping up a storm in the kitchen for this blissful dish. 

Ingredients for a soba noodle salad

I’ve been eating a lot of noodles lately and have been trying to make healthier meals. I wanted to infuse Japanese flavors into each bite and found that Soba noodles would be an excellent choice.

Soba noodles are made from buckwheat flour that gives a more nutty flavor, a good alternative to egg-based pasta noodles. It also only takes less than 5 minutes for the noodles to cook, so they are ready to consume right away.

Pouring soy citrus dressing over Asian soba noodles

Savory and sweet dressings give a nice spin to your typical tangy recipes. This soy salad dressing gets some strong, bold flavors from a mixture of fresh limes, sweet orange juice, salty soy sauce, garlic, sesame oil, and pungent rice vinegar.

I added a little bit of spicy Sriracha to the dressing. I love a little bit of slow creep of heat but not so much that it’s too overpowering.

mixing together a soba noodle salad

I did my best to pack in as much colorful, crunchy and healthy vegetables that I could into this soba noodle salad. Edamame beans, sugar, snap peas, bell pepper, cucumbers, carrots, red cabbage, such a beautiful mix of vegetables. Each veggie adds its own unique flavor and texture. The more colors you can eat the increased variety of nutrients you get, sounds good right?

This salad is a beautiful feast for the eyes that is fast and simple to make. The noodles are ready in a matter of minutes, and you can chop, whisk and top everything together with ease. I took some leftovers to work the next day, and the soba noodles had soaked up the soy dressing and still tasted yummy!

close up of slices of bell peppers and white sesame seeds in a bowl with soba noodles

Hello gorgeous noodles, I can’t wait to make you disappear, nom nom nom. This Asian soba noodle salad with soy dressing is an excellent side dish to go with some honey-lime glazed salmon or sesame-crusted ahi tuna. You can also add some grilled or roasted chicken, shrimp, tofu or chopped for a more protein-packed entree. This recipe is versatile so add any vegetables, meat or seafood you like!

What are Soba Noodles?

Soba noodles are thin, dried, and light Japanese brown noodles made with buckwheat flour. They have a nice subtle nutty flavor but are delicate and tender. They hold up well to heavier dressing like the citrus soy dressing in this recipe. They are most commonly used in stir-fries, hot soups, and cold dishes. You can get them gluten-free, but just make sure the ingredient label does not contain flour.

Soba Noodle Salad With Soy Dressing

Asian soba noodle salad with soy dressing is a flavor-packed dish. Bold soy citrus flavors infuse into crunchy vegetables and nutty buckwheat noodles.
4.73 from 80 votes
Prep Time25 minutes
Cook Time5 minutes
Total Time30 minutes
Servings 3 servings
Course Salad
Cuisine Japanese


Soba Noodle Salad

  • 6 ounces soba noodles
  • 1 cup carrots, shredded
  • 1 cup edamame beans, shelled and cooked
  • 1 cup red bell pepper, thinly sliced
  • 1 cup english cucumber, thinly sliced, seeds removed
  • ½ cup sugar snap peas, cut in half diagonally
  • ½ cup red cabbage, thinly sliced
  • ¼ cup green onions, thinly sliced on a bias
  • 2 teaspoons sesame seeds, toasted
  • cup cilantro, fresh
  • black pepper, as needed

Soy Dressing

  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • ¼ cup orange juice
  • 1 tablespoon lime juice
  • zest of 1 lime
  • ½ teaspoon sugar
  • 1 ½ teaspoons sriracha, or to your spicy level liking
  • 1 clove garlic, minced
  • 1 tablespoon sesame oil
  • 3 tablespoons grapeseed oil, or olive oil


  • In a large pot, fill with enough water to cover the pasta once added and bring to a boil. Cook the soba noodles according to the manufacturer's instructions, about 4 minutes.
  • Drain and transfer noodles immediately into an ice bath to stop the cooking process. Drain the cooled noodles and lightly dry on a paper towel.
  • In a large bowl, combine soba noodles and all of the cut vegetables and set aside.
  • In a medium-sized bowl, whisk together all of the soy dressing ingredients except for the sesame oil and grapeseed oil.
  • Gradually add the sesame oil and whisk until combined. Then slowly add the grapeseed oil and whisk until combined into an emulsified dressing.
  • Pour dressing over the soba salad and add sesame seeds and cilantro, toss to combine.

Nutrition Facts

Serves: 3 servings
Calories 541kcal (27%)Carbohydrates 71g (24%)Protein 14g (28%)Fat 23g (35%)Saturated Fat 2g (10%)Polyunsaturated Fat 12gMonounsaturated Fat 5gSodium 708mg (30%)Potassium 644mg (18%)Fiber 8g (32%)Sugar 10g (11%)Vitamin A 18350IU (367%)Vitamin C 257.4mg (312%)Calcium 110mg (11%)Iron 2.5mg (14%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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Recipe Rating

23 Comments Leave a comment or review

    • Jessica Gavin says

      Hi Carey- You can cut up all of the veggies and store them in a resealable bag. Cook the noodles and store them in a separate container. I would then toss the dressing with the noodles and veggies right before serving the next day.

      • kazy says

        I am about to prepare this salad today to eat for the following 3 days starting tomorrow. I increased the servings to 6. My experience with cold salads is that they taste much better after being in the fridge overnight so that the flavors can marry. So, I’m not sure separating the ingredients before hand in order to assemble it right before eating will bring out the full potential of this recipe. The vegetables in here are pretty hardy and I think can maintain their fresh crunch, plus along with the noodles should be able to absorb the dressing overnight and not make it soggy. Now I admit this is just my opinion and I can be totally wrong. I will let you know how it turns out.

        • Jessica Gavin says

          I can’t wait to hear what you think about the soba noodle salad for meal prep Kazy. Definitely interested to know if the flavor gets better over time 🙂

    • Jessica Gavin says

      Hi Kim- That’s a great idea! The only veggies that can’t be sauteed is the romaine lettuce. I would swap that out fro more kale, spinach or thin slices of zucchini.

  1. Helen S says

    The dressing recipe turned out great, thank you. And I served my salad at room temperature, with tofu cubes fried in miso paste on top.

  2. Su says

    Hi, can the lime be replaced with lemon? As I’m preparing this for dinner and only have lemon in my fridge ? Thanks!!

  3. Maurice Garros says

    This recipe is awesome! I have made it a few times now. I tried the sauce as a marinade for medium-rare steak. I grilled the steak, cut it up into 1/3 inch batons (after resting for 10 minutes) then marinated in the dressing (including the coriander) for 15 minutes prior to serving warm on the old salad. it was great.

    • Jessica Gavin says

      Wow, I am goign to have to try the sauce as a marinade for meat as you suggested. You are a genius!

  4. Kristy says

    Absolutely love this recipe. Definite favorite in our house. Usually we serve with crispy skin salmon for dinner and the leftover salad for lunch the next day. So good!

  5. Henrietta says

    This recipe is a winner. It has been a bit at parties and my family love it. It’s full of flavour and freshness. I make it without the sriracha as our spice threshold is not very high, but I don’t feel as though it is missing anything. I generally make to accompany salmon with miso and honey marinade and the flavours all work together beautifully. Thank you!

  6. Sowmya says

    This is one of my favorite soba noodles recipes. I love this salad as it uses the flavor of orange juice and Sriracha’s unlikely combination – which works fantastic with the nutty soba noodles. Very Asian.
    Thanks Jessica.

  7. Izzy says

    Made this recipe twice already and I love it! Especially the dressing! It reminds me of my travels through Thailand. Thank you very much 🙂

  8. Katie Kruse says

    Temperatures soaring outside and oven off limits to keep the kitchen cool. So I made this salad just using my induction range. It is the perfect summer salad! Next time I am going to double it and share with my sisters. Thanks again for another killer salad recipe.

  9. Ghislaine says

    Wow, this Japanese salad is absolutly super!! What a nice discovery for me and for my family. Thank you Jessica for your always good recipes. !!

  10. William Wood says

    Once again, Jessica. Well done. Soba noodles are great,but, expensive. Amazon and food co-ops sell them where I live. They work so well in your reciepe. Healthy AND fun!