Sesame Soba Noodles

Never cooked soba noodles? Follow the tips in this post to make a foolproof soba noodle salad that's loaded with veggies and great for weekday lunches!

Soba noodles

Happy Monday! If you’re like me and you had a weekend full french toast, cake, and pancakes, then you’ve come to the right place! Today I have a fresh, delicious bowl of soba noodles to help start the week off in a healthy direction. The best thing about this bowl is that it’s super simple to make, yet has great zippy flavor. There’s a light sesame-ginger dressing that perfectly coats the soba noodles. On top of that, I chose to mix in a group of vibrant spring veggies, but keep reading for a few other suggestions to customize your noodle bowl!

Soba noodle recipe ingredients

What are soba noodles?

Soba noodles come from Japan, which is where Jack and I fell in love with them. Made with buckwheat flour, they have a wonderful nutty flavor and slick, soft texture.

Traditional soba is made with only buckwheat flour and water, so it’s easy to make soba noodle recipes gluten-free: despite its name, buckwheat has no relation to wheat! However, because 100% buckwheat noodles can be fragile and difficult to work with, you’ll often see soba that contains a mix of buckwheat and wheat flours. These are the noodles I usually choose (I also like these) – they still have the buckwheat’s yummy flavor, but they’re easier for tossing in a soba noodle salad like this one.

If you’re gluten-free, be sure to seek out 100% buckwheat soba (these are awesome!). Both varieties are readily available in Asian markets or in the Asian section of regular grocery stores.

Soba noodle salad

How to cook soba noodles

If you’ve never cooked soba before, there are a few things you should know before starting this recipe. It’s easy for a package of soba to turn into a big gummy mess, but if you follow these tips, you’ll have sure soba success!

  • First, unlike regular pasta, it’s essential that you cook your soba in unsalted water.
  • Make sure not to overcook them! Don’t forget to set a kitchen timer for the time listed on the package.
  • When your noodles are ready, drain them in the sink and rinse them thoroughly with cold water to remove starches that cause clumping.
  • Finally, toss them with a glug of oil to keep them fresh until you’re ready to eat!

Sesame ginger soba noodles

Soba Noodle Recipe Variations

The star of this soba noodle salad is the zingy sesame dressing, and though I love it over blanched snap peas, edamame, avocado, and radishes here, you could easily change up the veggies in this dish. Here are some ideas:

Have fun making a bowl of soba noodles you really love. This recipe is great for weeknight dinners or packing for lunch, but if you do make it ahead, be sure to add the avocado at the last minute so it stays nice & green. Enjoy!

Sesame soba noodles in a bowl

If you love this soba noodle recipe…

Try this maki sushi recipe, these avocado cucumber sushi rolls, this miso soup, or this stir fry next!

For more vegan recipes, check out this post!

Sesame Soba Noodles

rate this recipe:
4.98 from 199 votes
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Serves 2 to 4
With a bright sesame dressing, fresh mint, avocado, snap peas & radishes, these soba noodles are so tangy and delicious!


Sesame Dressing

  • ¼ cup rice vinegar
  • 2 tablespoons tamari, more for serving
  • ½ teaspoon toasted sesame oil
  • 1 teaspoon grated ginger
  • 1 garlic clove, grated
  • ½ teaspoon maple syrup or honey

For the Soba Noodles

  • 6 ounces soba noodles*, see note
  • Sesame oil, for drizzling
  • 2 avocados, sliced
  • Squeezes of lemon
  • 2 cups blanched snap peas
  • ¼ cup edamame
  • 1 watermelon radish or 2 red radishes, very thinly sliced
  • 1/4 cup fresh mint leaves
  • Sesame seeds


  • Make the dressing: In a small bowl, combine the vinegar, tamari, sesame oil, ginger, garlic, and honey. Set aside.
  • Bring an unsalted pot of water to a boil and cook the soba noodles according to package directions. Drain and rinse well in cold water. This helps to remove starches that cause clumping. Toss the noodles with the dressing and divide into 2 to 4 bowls. Squeeze fresh lemon juice onto the avocado slices and add to the bowls along with the snap peas, edamame, radish, mint, and sprinkle with sesame seeds. Drizzle with more tamari or sesame oil, if desired.


I used these soba noodles in this recipe. I also like this brand.
If you're gluten free use gluten free soba noodles, I like these.
Make this vegan by using maple syrup instead of the honey.



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Rate this recipe (after making it)

  1. Elizabeth Shelly

    5 stars
    After finally finding a good buckwheat-heavy soba, I’ve made a variation of this recipe at least two nights a week! It’s a refreshing change from the hearty and savory dishes during the week.

  2. Jenny Garcia

    5 stars
    This was delicious! Surprisingly very quick and easy to put together. I added air fried tofu, cilantro and chili oil to mine.

  3. Katie Lebow

    4 stars
    I made this recipe for the cooking club. I had a purple daikon radish that worked great with it. I also included some marinated tofu and some cabbage to replace the snap peas I didn’t have. I really enjoyed it!

  4. Jen

    4 stars
    This was a great dinner. I added broccoli and bok choy because they are some of my favourite veggies. I also substituted chopped peanuts for the sesame seeds. It was delicious and easy!

  5. Anna

    Enjoyed the freshness of this recipe, especially after holiday indulgence! I’d be interested in subbing some different veggies (like carrots or bell pepper).

  6. 5 stars
    loved the flavors of this recipe! it made a great quick lunch that was filling without being heavy.

  7. Shira

    5 stars
    Simple and delicious recipe! We will definitely keep this in our back pocket for a quick weekday dinner.

  8. 5 stars
    This was another winner! Added sauted zucchini and mushrooms because I had them. Second time this month for this one.

  9. Catherine

    5 stars
    I adore this recipe! So good for a leftover lunch. Also, this dressing is so good I could drink it!

  10. Joyce Wang

    5 stars
    From this recipe, I learned that I really like radishes! I’ve only had radishes with tacos where they were just in the background, so I appreciate how the radishes, along with the snap peas, really came through.

  11. Alice from

    5 stars
    Lovely and bright recipe! Dressing was the right amount of flavor for the soba noodles and all the different elements paired really well together. Preparation took a little longer than expected but still turned out delicious!

  12. Connor Belson

    5 stars
    This recipe was so wonderful! It is light and fresh but also has a really bold flavor. It was also really easy to make and does well as a weekday meal.

    Thanks so much!

  13. Miranda Wodarski

    This recipes is delicious! We loved it so much we had it two evenings in a row! We added cooked carrots each night which added great flavor and color to the already perfect recipe. The sauce was light and simple and tasted aweome tossed with the soba noodles!

    I highly recommend this recipe 🙂

  14. Carrie McCormack

    4 stars
    Delicious flavor!! I made this gluten free by using the GF soba noodles recommended on the recipe card. It’s such a light, fresh, tasty dish! We had it as a side dish for soy-glazed salmon. So easy to put together while the salmon roasted. Wonderful!

  15. Cecilia Caughman

    Delicious and bright! This recipe was simple but packed with a ton of flavor.

  16. Claudia Bergen

    Such an easy and tasty recipe. I honestly expected this to be more time so aiming than it was and it was o full of flavor. I will for sure be making this one again.

  17. Holly ponton coleman

    5 stars
    This is Holly Ponton Coleman. Recipe was amazing and so is the cooking club!!!!!

  18. Brooke

    5 stars
    So yummy. I did the baked tempeh instead of edamame (which is amazing itself) and added sauteed bok choy. I ended up with a big bowl of deliciousness that will last me a couple of days 😊

  19. Cara Sandlass

    5 stars
    This recipe was amazing. Simple and delicious, my two favorite things in a recipe! Excited to make it again.

  20. Hannah from

    5 stars
    I made this for the cooking club tonight and I’m in love! I added scallions which went really well with the fresh flavor. Can’t wait for leftovers tomorrow. -Hannah Augsbach Lamma

    • Jeanine Donofrio

      I’m so glad you loved it!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.