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Soba Noodle Salad

This soba noodle salad is light and refreshing and perfect for the spring! It's full of bright flavors and crisp veggies and makes the perfect lunch.

Course Dinner, Lunch, Salad, Side Dish
Cuisine Japanese
Keyword Noodle, salad, Soba
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Author Fraîche



  • 1/3 cup rice wine vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 tablespoons sesame oil
  • 1/2-1 seeded and finely diced jalapeño (depends on how much heat you like!)
  • 1 clove garlic, crushed


  • 2 cups cooked and cooled buckwheat soba noodles (or brown rice noodles)
  • 3/4 cup cooked and cooled shelled edemame beans
  • 1 1/2 cups sliced cucumber
  • 1 cup diced mango
  • 1/4 cup finely chopped mint (plus extra leaves for garnish)
  • 1/4 cup chopped roasted peanuts (optional)
  • 1 lime (quartered)


  1. Cook your edemame and noodles (separately) according to directions, rinsing them under cold water as soon as they are cooked to stop the cooking process. Set aside.
  2. In a small saucepan, combine the rice vinegar, sugar and salt and bring to a simmer over medium heat for a couple of minutes or until the salt and sugar are dissolved. Remove from the heat and add the sesame oil, jalapeño, and garlic.  Stir together and set aside to cool.

  3. In a large bowl combine the noodles, edemame beans, cucumber, mango, and mint.  Toss with the cooled dressing, plate, and toss with the nuts and a wedge of lime.  Add chicken or tofu if you're serving it for a meal!