Sesame Soba Noodles is a chilled Japanese buckwheat noodle dish tossed with a tangy sesame-tamari dressing and loaded with edamame, avocado, and fresh spring vegetables. It comes together in 20 minutes and holds up beautifully for meal prep.
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Cook the soba noodles in a large pot of unsalted boiling water according to package directions. Do not overcook.
Drain the noodles in a colander and rinse thoroughly with cold water to remove excess starch and prevent clumping.
Toss the rinsed noodles with a drizzle of sesame oil to keep them fresh.
In a small bowl, whisk together the tamari, rice vinegar, sesame oil, lime juice, ginger, garlic, maple syrup, and sriracha (if using) to make the sesame dressing.
Blanch the snap peas briefly in boiling water, then transfer to cold water to stop cooking. Drain.
Divide the noodles into bowls and top with edamame, snap peas, radishes, and avocado.
Drizzle the sesame dressing over the bowls.
Garnish with fresh mint, scallions, and sesame seeds. Serve immediately.
Store cooked noodles, vegetables, and dressing in separate airtight containers for up to 3 days in the refrigerator. Toss together just before eating to maintain texture.
Yes, cook the noodles and chop vegetables up to 2 days ahead. Store separately and toss with dressing just before serving to prevent sogginess.
Use ramen noodles, udon, or thin pasta. Soba offers a nutty flavor, but any noodle will work; adjust cooking time per package directions.
Yes, as written. Tamari or soy sauce, sesame, and all vegetables are plant-based. Confirm your tamari brand is certified vegan if needed.
Rinse cooked soba under cold water immediately to stop cooking and remove excess starch. Keep the dressing separate until you're ready to serve.
Yes. Multiply all ingredients by the number of servings needed. The 20-minute prep time remains the same since cooking steps don't change significantly.
