Chilled Peanut-Sesame Soba Noodle Salad with Edamame

Why You’ll Love This Recipe

• Creamy, nutty dressing meets cool, springy soba for a satisfying make-ahead meal.
• Balanced textures: crunchy peanuts and sesame with crisp vegetables and tender noodles.
• Weeknight-easy: ready in about 30 minutes with simple pantry ingredients.
• Versatile: great chilled for lunch, potlucks, or light dinners; easy to scale.

Grocery List

• Produce: English cucumber, carrots, scallions, cilantro, lime, ginger, garlic
• Dairy: None
• Pantry: Soba noodles, frozen shelled edamame, creamy peanut butter, toasted sesame oil, soy sauce or tamari, rice vinegar, honey or maple syrup, sriracha (optional), toasted sesame seeds, roasted peanuts, kosher salt

Full Ingredients

Peanut-Sesame Dressing

• 1/3 cup creamy peanut butter (about 85 g)
• 2 tbsp toasted sesame oil (30 ml)
• 2 tbsp soy sauce or tamari (30 ml)
• 2 tbsp unseasoned rice vinegar (30 ml)
• 1 tbsp fresh lime juice (15 ml), plus wedges for serving
• 1 tbsp honey or maple syrup (15 ml)
• 2 tsp finely grated fresh ginger (about 10 g)
• 1 small garlic clove, finely grated or minced
• 1 tsp sriracha or chili-garlic sauce (optional, to taste)
• 2–4 tbsp warm water (30–60 ml), to thin to a creamy, pourable consistency

Salad

• 8 oz dry soba noodles (about 225 g; buckwheat-based)
• 1 1/2 cups frozen shelled edamame (about 225 g)
• 1 1/2 cups shredded carrot (about 150 g; 2 medium carrots)
• 1 English cucumber, peeled into ribbons with a vegetable peeler (about 340 g)
• 3 scallions, thinly sliced
• 1/2 cup loosely packed cilantro leaves, roughly chopped
• 1/3 cup roasted peanuts, lightly crushed
• 1 tbsp toasted sesame seeds
• Kosher salt, for cooking water

Step-by-Step Instructions

Step 1: Prep your produce and set up

Wash and dry the cucumber, carrots, scallions, and cilantro. Shred the carrots (or julienne), slice the scallions, chop the cilantro, and use a vegetable peeler to create long, thin cucumber ribbons. Set a large pot of water to boil (you will use it for both soba and edamame). Prepare a large colander in the sink for easy draining.

Step 2: Make the peanut-sesame dressing

In a medium bowl, whisk together peanut butter, toasted sesame oil, soy sauce (or tamari), rice vinegar, lime juice, and honey (or maple). Add the grated ginger, garlic, and optional sriracha. Whisk until smooth, then add 2–4 tablespoons warm water, a little at a time, until the dressing is creamy and pourable, like heavy cream. Taste and adjust salt, acidity (lime), or heat as desired.

Step 3: Cook and chill the soba

Salt the boiling water lightly. Add soba and cook according to package directions until just tender, 4–5 minutes. Drain immediately into the colander and rinse under cold running water, gently swishing with your hands to remove excess starch and cool the noodles completely. Drain well, shaking off excess water, then spread on a tray or return to the empty pot to air-dry for 1–2 minutes.

Step 4: Blanch the edamame

Return the pot to a boil and add edamame. Cook 3 minutes, then drain and rinse under cold water until cool. Let drain thoroughly so the salad doesn’t get watery.

Step 5: Dress the noodles

Place cooled, well-drained soba in a large mixing bowl. Add about half the dressing and toss gently with tongs until the noodles are evenly coated and glossy. This anchoring layer keeps the noodles from clumping.

Step 6: Add vegetables and herbs

Add edamame, shredded carrot, cucumber ribbons, scallions, and cilantro. Pour on the remaining dressing and toss again until everything is evenly distributed and lightly coated. If needed, loosen with 1–2 teaspoons water or a squeeze of lime.

Step 7: Finish and serve

Transfer to a serving platter or bowls. Sprinkle with crushed peanuts and toasted sesame seeds. For the best flavor, chill 10 minutes before serving (optional). Serve with lime wedges for squeezing.

Pro Tips

• Rinse soba thoroughly in cold water after cooking to remove starch and prevent gumminess.
• Dry matters: let noodles and edamame drain well so the dressing clings instead of thinning out.
• Thin dressing with warm water—not cold—to keep it silky and emulsified.
• Ribbon cucumbers lengthwise and use the firm outer layers; discard the very seedy core to avoid excess moisture.
• Make it a meal by adding baked tofu, grilled shrimp, or shredded rotisserie chicken.

Variations

• Gluten-free: use 100% buckwheat soba or rice noodles and tamari.
• Spicy sesame-peanut: add 1–2 teaspoons chili crisp or extra sriracha to the dressing; finish with chili flakes.
• Nut-free: swap peanut butter for tahini and use toasted pumpkin or sunflower seeds instead of peanuts.

Storage & Make-Ahead

The dressing can be made up to 1 week ahead and refrigerated in a sealed jar; thin with a splash of warm water before using. The vegetables can be prepped up to 1 day ahead (store cucumber ribbons separately on a paper towel). Dressed salad keeps 2–3 days in the fridge. To refresh leftovers, toss with a teaspoon of sesame oil and a squeeze of lime or 1–2 teaspoons warm water to loosen.

Nutrition (per serving)

Approximate: 590 calories; 23–25 g protein; 66 g carbohydrates; 28 g fat; 7 g fiber; 700–750 mg sodium.