Cold Soba Noodles with Sesame

A Japanese salad of cold soba noodles, crunchy vegetables and a sesame and soy dressing. Fresh, fragrant and filling, it is a light lunch for warm days that is easy to take with you.

Prep time: 15 min  |  Cooking time: 8 min  |  Servings: 2  |  Difficulty: Easy

Calculated per portion from the Anses Ciqual 2025 values for each ingredient, using the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 193 kcal · 9 g protein · 23 g carbohydrate · 7 g fat

Ingredients

• 150 g soba noodles
• 1 carrot
• 1/2 cucumber
• 2 spring onions
• 3 tbsp soy sauce
• 1 tbsp sesame paste
• 1 tbsp sesame seeds

Method

1. Cook the soba noodles and rinse them in cold water.
2. Grate the carrot and slice the cucumber.
3. Make the dressing: soy sauce, sesame paste, lemon and water.
4. Toss the noodles, vegetables and dressing together and sprinkle with sesame seeds.

Nutritional benefits

Soba noodles (made from buckwheat) provide carbohydrate and fibre with a lower glycaemic index than wheat pasta. The crunchy vegetables add vitamins and freshness, and the sesame good fats. A light, filling Japanese salad, ideal cold in a lunchbox.

Variations and substitutions

• With tofu or edamame for more protein.
• With wakame seaweed.
• Spicier: ginger, chilli.
• With prawns (not vegan).

Storage and making ahead

Keeps for 2 days in the fridge; keep the dressing separate if possible. Ideal for a lunchbox.

💡 Good to know

Rinse the soba noodles in cold water after cooking to stop the cooking and wash off the starch: they stay firm and do not stick together.

Related reading

Discover more vegetarian recipes · vegan recipes · healthy & balanced recipes · lactose-free recipes.

Foods in this recipe: soba noodles · carrot · cucumber · spring onions · soy sauce.

You might also like these recipes: Miso soup with vegetables · Stir-fried noodles with vegetables and sesame · Baked sweet potato fries.