This Cold Soba Noodle Salad Recipe with Honey Sesame Dressing is light, healthy, and full of bold sesame flavor! Buckwheat soba noodles are tossed with a sweet-savory soy dressing, fresh cilantro, green onions, and tri-color sesame seeds. It’s a flexible dish that works warm or chilled, and it's naturally dairy-free and easy to make gluten-free.
Need a pairing suggestion? Try our Better Than Takeout Beef and Broccoli!
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Soba noodles are thin Japanese noodles made primarily from buckwheat flour, known for their nutty flavor and chewy texture. They're traditionally served cold with a dipping sauce or in hot broths. This salad is great for meal prep or simple weeknight dinners, especially when paired with grilled chicken or tofu.
If you like this Easy Asian Recipe, you may also love our Cucumber Salad with Peanut Dressing or this Asian Bean Salad with Chicken.
Why We Love This Recipe
- Quick and Easy: Ready in under 30 minutes, making it perfect for busy weeknights.
- Versatile: Can be served warm or cold, and easily customized with your favorite veggies or proteins.
- Family-Friendly: Kids and adults will enjoy the sweet and savory flavors.
Soba Noodle Salad Recipe Ingredients
Here is everything you'll need to make for this delicious Asian noodle salad.
- Soba Noodles: We use 100% buckwheat soba noodles when we can find them. They hold up well and have a nutty, earthy flavor that works well cold or warm. In this recipe, we used a combination of somen and soba noodles.
- Toasted Sesame Oil: Adds deep, roasted flavor and that signature richness you expect in an Asian-inspired dressing.
- Soy Sauce: We stick with low-sodium soy sauce, but tamari works for a gluten-free swap.
- Honey: Just enough sweetness to balance the salt and spice.
- Crushed Red Pepper Flakes: Gives a tiny kick. We like a little heat, but you can reduce or skip for kids.
- Green Onions: Thinly sliced for freshness and a mild bite.
- Fresh Cilantro: Chopped for brightness. They bring everything to life.
- Tri-Color Sesame Seeds: We love the contrast and crunch, especially when scattered over the top just before serving.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Soba Noodles: Somen noodles work just as well.
- Honey: Use maple syrup or agave for a plant-based version.
- Soy Sauce: Tamari or coconut aminos work just as well.
- Flavor: Add grated fresh ginger, lime, and/or rice vinegar to the dressing for extra zing.
- Spice: Include a dash of sriracha or chili oil for more heat.
How To Make this Cold Soba Noodle Salad Recipe
STEP ONE: Prepare the Noodles
Boil soba noodles according to package directions. Rinse briefly under cool water to stop cooking, keeping them slightly warm. Drain well and set aside.
STEP TWO: Prepare the Dressing
In a small saucepan, combine sesame oil and red pepper flakes. Heat over medium-low for about 30 seconds until fragrant.
Remove from heat and stir in honey and soy sauce. Let sit for 1 minute, then strain out the chili flakes.
STEP THREE: Combine Ingredients
Pour the warm, strained dressing over the warm noodles. Add green onions, chopped cilantro, and sesame seeds. Toss to coat evenly.
STEP FOUR: Serve
Serve the salad slightly warm or serve cold for best results.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Rinse noodles briefly to prevent overcooking.
✔️ DO Customize with your favorite vegetables or proteins.
❌ DO NOT Overheat the sesame oil; it can become bitter.
❌ DO NOT Skip straining the chili flakes.
Storage
Store leftover cold soba noodles in an airtight container in the refrigerator for up to 3 days. For best results, keep the dressing separate and toss with noodles just before serving. This salad is not suitable for freezing.
Recipe FAQs
The best dressing for soba noodles typically combines sesame oil, soy sauce, and a touch of sweetness like honey or maple syrup. Other great dressings include sesame ginger (with soy sauce, rice vinegar, and fresh ginger), spicy peanut (using peanut butter, lime juice, and chili garlic sauce), and Miso dressings.
Yes, soba noodle salad can be served warm or cold. When served warm, the flavors from the sesame dressing deepen and coat the noodles more richly. When chilled, it becomes a refreshing, make-ahead option perfect for picnics, meal prep, or hot summer nights.
To keep soba noodles from sticking in a cold noodle salad, rinse them well under cool water after boiling. This stops the cooking process and removes excess starch. After draining, toss the noodles with a small amount of sesame oil or dressing while still slightly warm to keep them separated.
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📖 Recipe
Cold Soba Noodle Salad Recipe
Equipment
- Large Pot
- Small saucepan
- Fine Mesh Strainer
- Large Mixing Bowl
Ingredients
- 5 bundles dried buckwheat soba (or somen) noodles about 15 ounces
- ⅓ cup honey
- ⅓ cup low sodium soy sauce
- ⅓ cup toasted sesame oil
- 1 teaspoon crushed red pepper flakes
- 4 green onions thinly sliced
- 1 bunch fresh cilantro chopped
- 3 tablespoons sesame seeds tri-color
Instructions
- Boil soba or somen noodles according to package directions. Rinse briefly under cool water to stop the cooking (they should still be slightly warm). Drain well and set aside.
- In a small saucepan, combine sesame oil and red pepper flakes. Heat over medium-low for about 30 seconds, just until fragrant and lightly sizzling. Remove from heat and stir in honey and soy sauce. Let sit for 1 minute, then strain out the chili flakes.
- Pour the warm, strained dressing over the warm noodles. Add green onions, chopped cilantro, and sesame seeds. Toss to coat evenly. Serve slightly warm or chilled.
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Notes
- Soba Noodles: Try Somen noodles
- Honey: Use maple syrup or agave for a plant-based version.
- Soy Sauce: Tamari or coconut aminos work just as well.
Jami Powell says
One of our favorite summer recipes!