As kids we ate so many noodles that they felt like a whole food group. Even now, few things make me happier than a big bowl of noodles — pasta, ramen, udon, vermicelli — I don’t play favorites. My partner Anguel is the same, which makes noodle nights a frequent (and much-loved) occurrence. Summer, however, complicates things. Hot, steaming bowls suddenly feel less appealing when temperatures climb. After a particularly sweaty night polishing off bowls of veggie pho in 30°C/86°F weather, we decided it was time to find a cooler noodle solution.
We tried several options and landed on this Sesame Soba Noodle Salad as our clear favorite. It’s simple, quick (the noodles take only about five minutes on the stove), packed with crisp, colorful vegetables, and holds up well in the fridge — perfect for weekday lunches. The result is a refreshing, satisfying noodle dish that works warm or cold.
The recipe relies on buckwheat soba noodles, a staple in Japanese cuisine that can be served hot or chilled. Many grocery stores carry several varieties; when you can, choose a package with a short ingredient list. Pure buckwheat noodles contain mostly buckwheat flour and water, but many brands blend buckwheat with wheat or other flours to lighten the texture and cut costs. If you need gluten-free noodles, check labels carefully for 100% buckwheat. We find soba to be higher in fiber than typical pasta, which makes the salad more filling and keeps things on the healthier side.
Beyond cooking the noodles, this salad is mostly assembly. A bright sesame-ginger dressing is whisked together and used to marinate the tofu and dress the noodles. The recipe doesn’t require cooking the tofu — while we often bake or pan-fry it for added texture, it’s perfectly safe and tasty straight from the marinade, which saves time and keeps the kitchen cooler. If you prefer a crispier tofu, feel free to pan-fry or bake it first.
This Sesame Soba Noodle Salad is flexible: serve it warm right after assembling, or chill it for lunches the next day. Either approach yields a delicious, easy-to-make meal that’s ideal for warm weather and meal prep. Enjoy!
📖 Recipe
Sesame Soba Noodle Salad
Ingredients
Sesame Ginger Dressing:
- 3 tablespoons tamari (or soy sauce)
- 2 tablespoons fresh lime juice
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 1 tablespoon grapeseed oil (or other neutral oil)
- 1 tablespoon Sriracha
- 1 tablespoon maple syrup (or honey)
- ½ teaspoon garlic powder
- 1 teaspoons minced fresh ginger
Noodle Salad:
- 6 ounces extra-firm tofu (about ½ block)
- 9 ounces soba noodles (see note)
- 3 carrots, cut into matchsticks
- 3 ribs celery, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 scallions/green onions, thinly sliced (reserve extra for garnish)
- 2 tablespoons toasted sesame seeds (for garnish)
- 1 teaspoon red pepper flakes (optional)
Instructions
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Make the dressing: In a medium bowl or baking dish large enough to hold the tofu, whisk together tamari, lime juice, rice vinegar, toasted sesame oil, grapeseed oil, Sriracha, maple syrup, garlic powder, and minced fresh ginger.
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Marinate the tofu: Pat the extra-firm tofu dry and cut into bite-sized pieces. Transfer the tofu to the dressing, pressing it down so pieces are submerged.
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Cook the noodles: Prepare soba noodles according to package directions, taking care not to overcook. Drain and rinse thoroughly under cold water to stop cooking. Shake off excess water and transfer noodles to a large bowl.
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Assemble the salad: Pour most of the dressing over the noodles (hold back tofu with a slotted spoon or your hands until the noodles are coated). Toss the noodles to distribute the sauce. Add the marinated tofu, carrots, celery, red bell pepper, scallions, toasted sesame seeds, and red pepper flakes. Gently toss to combine. Garnish with extra scallions, sesame seeds, or red pepper flakes to taste.
Notes
- Buckwheat soba noodles: Many soba noodles are a blend of wheat and buckwheat flour; 100% buckwheat options exist if you need gluten-free noodles. Always check the label.