This cucumber edamame soba noodle salad is a vegan and gluten free chilled soba noodle salad with crunchy green vegetables and a savory garlic dressing. It’s a refreshing and filling noddle salad that can be prepared in advance for meal prep or pull it together as a light meal in 20 minutes.
And, if you’re looking for more vegan and gluten free meals, try these tuscan butter beans!
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While the whole recipe is just below, don’t miss my tips further down and the step-by-step instructions with pictures!
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Edamame has never been my favorite, but I have to say that this soba noodle salad completely changed that for me! The tangy and savory garlic dressing is so delicious that I make this noodle salad every week!
While the whole recipe is just below, don’t miss my tips further down and the step-by-step instructions with pictures!
PrintCucumber Edamame Soba Noodle Salad
This cucumber edamame soba noodle salad is fresh, flavorful, and easy to make! A light, plant-based dish perfect for a quick meal or side.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
- Yield: 3-4 1x
- Category: Dinner, Lunch, Side Dish
- Method: Assembly
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Ingredients
- 6oz/150g soba noodles
- 1 ½ cup/225g cooked edamame (shelled)
- 1 medium/225g English cucumber, sliced in semi-circles
- 3 medium/45g green onions, sliced
- 2 tbsp/17g toasted sesame seeds
- Dressing:
- 4 tbsp/60ml tamari or coconut aminos (GF)
- 3 tbsp/45ml rice vinegar
- 1 tbsp/15ml toasted sesame oil
- 1 tbsp/15ml maple syrup
- 2 tsp/10g sambal (or sriracha)
- 2 cloves/10g garlic, minced
Instructions
- Prepare all the vegetables. Slice cucumber into semi-circles 1/8″/3mm thin. Slice green onions on an angle as fine as possible. Slicing on an angle gives longer sections that line up with the noodles for easier eating.
- Mince garlic as fine as possible.
- Combine all dressing ingredients in a small bowl or measuring cup and whisk until incorporated.
- Cook/shell edamame as needed.
- Heat a medium to large pot of salted water. Cook soba noodles until just chewy (about 7-8 minutes for thin noodles) stirring a couple times to separate them. Once cooked, drain and rinse noodles in ice water.
- Add the noodles, vegetables, and dressing to a bowl. Toss to coat everything.
- Serve with toasted sesame seeds sprinkled on top.
- Best the same day but can be stored for up to 24 hours. For meal prep or storing longer, keep dressing and sesame seeds separate and layer noodles with the vegetables. Cut cucumber only stores well for up to 3 days.
Ingredients For This Cucumber Edamame Soba Noodle Salad
How To Make Cucumber Edamame Soba Noodle Salad
Prepare all the vegetables. Slice cucumber into semi-circles 1/8″/3mm thin. Slice green onions on an angle as fine as possible. Slicing on an angle gives longer sections that line up with the noodles for easier eating.
Mince garlic as fine as possible.
Combine all dressing ingredients in a small bowl or measuring cup and whisk until incorporated.
Cook/shell edamame as needed.
Heat a medium to large pot of salted water. Cook soba noodles until just chewy (about 7-8 minutes for thin noodles) stirring a couple times to separate them. Once cooked, drain and rinse noodles in ice water.
Add the noodles, vegetables, and dressing to a bowl. Toss to coat everything.
Serve with toasted sesame seeds sprinkled on top.
Best the same day but can be stored for up to 24 hours. For meal prep or storing longer, keep dressing and sesame seeds separate and layer noodles with the vegetables. Cut cucumber only stores well for up to 3 days.
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