As it turns out, I make quite a lot of vegetarian meals.  It’s not because I’m trying to go veggie – it’s mostly unintentional.  I have noticed looking at our recent meal plans that I cook meatless meals more than half the time.  More than anything I think it is just because I like to plan menus that have plenty of variety and have some healthy meals to balance out the less than healthy dishes.  I certainly feel lucky to have a husband who is so willing to eat just about anything I make, and never complains one bit about missing the meat.

This was my first time trying soba noodles.  I’ll admit I have been a bit hesitant to try them before because I had no idea what they would taste like and they look like, well, health food.  Not the kind of health food that tastes good naturally but the kind you have to force yourself to eat.  I mean, they are buckwheat noodles.  Even while they were boiling they smelled like health food.  I was very pleasantly surprised when I tried the dish and it was good…really good.  The noodles mostly tasted like regular noodles with a slightly nutty flavor.  The dish was both filling and nourishing.  And, it makes great leftovers.  If you’re looking for a way to introduce yourself to a new ingredient, or if you are already a fan of soba noodles, give this a try.  I’m looking forward to trying them in more recipes to come.

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For the dressing:
½ cup reduced sodium soy sauce
2 tbsp. sesame oil
2 tbsp. canola oil
2 tbsp. rice wine vinegar
2 cloves garlic, minced or pressed
4 green onions, chopped
¼ cup cilantro, chopped

For the salad:
1 lb. soba noodles (or whole wheat pasta)
1 red bell pepper, seeded and sliced thin
1 cup shredded red cabbage
2 carrots, peeled and shredded
1½ cups edemame, shelled and cooked
Toasted sesame seeds, for serving


  • 01

    To make the dressing, combine the soy sauce, sesame and canola oils, vinegar, garlic, green onions and cilantro in a small bowl.  Whisk well to blend.

  • 02

    Cook the soba noodles according to the package directions.  Drain well and rinse with cold water.  Transfer the noodles to a large mixing bowl with the vegetables.  Pour the dressing over the top and toss well so the noodles and vegetables are well coated with the dressing.  Serve cold or at room temperature and sprinkled with toasted sesame seeds.

  • I have never tried soba noodles. I agree- they look too healthy! ;) Glad you tried them and proved they are delicious!

  • I really like soba noodles, and this post reminds me that I haven’t cooked with them in some time. This dish sounds tasty & healthy – my kind of meal! I love how colorful it is.

  • Amber

    We do something very similar to this dish, but I like to use just a bag of broccoli slaw for the veggies. Fettucine is a quick stand-in for the soba as it is sometimes difficult to find soba around here. A great quick meal all around!

  • Such a pretty dish. I might have to try soba noodles…they sound quite good.

  • This soba noodle salad looks light and fresh! I love soba noodles, and the nutty flavor!

  • These look great and I’m hoping to try them next week, once we thaw out! Just discovered your blog and it’s fun to find another Hoosier blogger. Looking forward to visiting more of your site since we’re all iced in!

  • That’s so cute that you were scared to try soba noodles. I guess I grew up with them so i never really considered them health noodles. They’re just delicious to me :)

  • I want these NOW. I haven’t made them either, for that sole reason. Would they taste good? Or more like cardboard? But, I totally trust your judgement on these. Talk about a eye-catching meal. Bookmarked. :)

  • Ive never tried soba noodles. The dish looks fabulous….love all the contrasting colors!

  • Annie

    I knew you would love this one :)

  • Dani

    This recipe looks super yummy (and healthy to boot!) We eat vegetarian twice a week so I really look forward to trying this. I like that the ingredients aren’t completely unique to this recipe so that leftover ingredients won’t go to waste.

  • That looks like a wonderful meal. Like you I’m not vegetarian, but find myself cooking vegetarian probably 70-80% of the time. It’s just something that has happened unintentionally over the last few years.

  • Mmmmmm looks delish!

  • Aku

    I became a fan of soba noodles last year, they’re great. This is definitely gonna be making its way into my lunchbox :)

  • Jenn

    Would you say this would make a good lunch, knowing that you would probably have to eat it a couple of times that week?

  • Annie

    I did eat it for lunch and enjoyed it, but whether or not you want it multiple days in a row is probably a matter of personal preference.

  • oooh i love soba noodles. these look so pretty- i love all the colors and the flavor palate. thanks!

  • Soba noodles are delicious even though they look healthy and bland. I’m glad you tried them though because this recipe looks awesome! I will definitely be trying this recipe for dinner this week.

  • Camille

    Where do you find soba noodles? I looked in the asian food section and didn’t see them and also didn’t see them with the pasta. Are they more of a specialty type noodle or am I just overlooking something?

  • Annie

    You should probably ask a store employee. All grocery stores are different. In my store, they are in the Asian section.

  • I am so glad I found this recipe. Can’t quite explain why at the moment, but I’ll definitely be making it in the next two weeks. Let’s just say I wanted to take another direction with Soba, minus dashi, and yours is perfect! Thank you! Also, congrats on your little baby girl on her way, you look great, you’re glowing :D

  • Melissa

    Wow. WOW! I made these last night for my husband and we almost couldn’t stop eating them. This is going on our list of dishes to serve to company…

  • Kelli H

    Made this for dinner last night. It was so delicious! I used whole wheat spaghetti. I had it again for lunch today. I think next time I’ll halve the recipe though since it made so much for 2 people.

  • Made this last night…it was excellent! A couple of changes I’d suggest, even though they don’t really add to the healthiness factor: 1) 2T peanut butter (it’s a great combo with the sesame oil, and 2) a few drops of hot chili oil (gives it an awesome kick!)

  • Shelley

    Made this last night, Yummy! Such a quick meal that tastes like something you’d get at a gourmet deli. I’ve never made soba noodles either and was glad to try it! My only change would be to cut the noodle amount in half or double the veggies next time. Thanks, Annie!

  • Claire

    This was a delicious recipe! I used udon noodles instead of the soba noodles. Thanks for sharing. :)

  • Everyone in my home absolutely LOVED this dish…my 7 year old perhaps too much; he broke out in hives after eating it and we ended up in the ER! OOPS! Lots of allergy testing ensued. Well, at least now we know he has a sesame allergy and to avoid it. :( Funny little guy was sitting at the ER all upset, not because of the hives, but because he can’t have any leftovers!! It really WAS an amazing dish. So sad we can’t make it again! Tastewise I’ve NEVER gone wrong with any of the meals from your site! Thanks so much for taking the time to put this together! :)

  • Tiffany

    This was wonderful, we changed it around a little and made it a hot pasta and we left some of the soy sauce out. I did find the vinegar a little strong, but I really enjoyed all of the veggies and the over all taste was amazing. Thank you for posting the recipe.

  • Janet Little

    Just wanted to say how much I loved this dish. I have made it twice in two weeks. I had to substitute the soba noodles for whole grain linguine and added a few peanuts on top with a dash of lime. LOVED IT!