Soba Noodles with Ginger-Sesame Dressing Recipe
Soba Noodles with Ginger-Sesame Dressing Recipe photo by Taste of Home
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Soba Noodles with Ginger-Sesame Dressing Recipe

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We love when opposites attract. A sweet and sour gingery dressing goes hand in hand with soft Soba noodles, edamame and crunchy slaw. If you're not vegetarian, add grilled shrimp or chicken for a protein-packed finish. —Mandy Rivers, Lexington, South Carolina
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 5 servings


  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup packed brown sugar
  • 2 tablespoons rice vinegar
  • 2 tablespoons canola oil
  • 2 tablespoons orange juice
  • 1 tablespoon minced fresh gingerroot
  • 1 teaspoon sesame oil
  • 1 garlic clove, minced
  • 1 teaspoon Sriracha Asian hot chili sauce or 1/2 teaspoon hot pepper sauce
  • SALAD:
  • 2 cups frozen shelled edamame, thawed
  • 1/2 pound uncooked Japanese soba noodles or whole wheat linguini
  • 1 package (14 ounces) coleslaw mix
  • 1 cup shredded carrots
  • 1 cup thinly sliced green onions
  • 3 tablespoons sesame seeds, toasted

Nutritional Facts

1-1/2 cups: 414 calories, 12g fat (1g saturated fat), 0 cholesterol, 1440mg sodium, 63g carbohydrate (17g sugars, 6g fiber), 17g protein.


  1. In a small bowl, whisk the first nine ingredients; set aside. Cook edamame and soba noodles according to package directions; drain. Rinse noodles in cold water; drain again.
  2. Just before serving, combine the coleslaw mix, carrots, green onions, noodles and edamame in a large bowl. Add dressing; toss to coat. Garnish with sesame seeds. Yield: 8 servings.
Originally published as Soba Noodles with Gingered-Sesame Dressing in Taste of Home February/March 2012, p55

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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tennis-twin User ID: 1886932 256727
Reviewed Nov. 13, 2016

"Excellent salad - brought to a luncheon and everyone loved it!! Used a bottled of light asian sesame dressing instead of making the dressing - All wanted the recipe. Second time I made it I added rotisserie chicken to it and made it a meal - DELICIOUS!!"

helmly7 User ID: 7271285 120248
Reviewed Jul. 21, 2014

"This is so GOOD! We loved it. Added chilled shrimp. YUM!"

dustsar User ID: 5417961 138894
Reviewed Jul. 13, 2014

"I increased garlic to 3 cloves and ginger to 4 tbls. Also used spinach fettuccini instead. The whole family loved it. Will make regularly."

winnonawim User ID: 2378777 151948
Reviewed Sep. 3, 2012

"Delish & Nutrish! Taking it to my second cookout in two weeks and hopefully there will be enough leftovers for me this time! I find Private Selection mukimame (shelled edimame) frozen at Kroger."

katyh777 User ID: 6321297 181534
Reviewed Apr. 29, 2012

"I've taken this to several functions and it's always a huge hit! I get asked for the recipe several times everywhere I take it!"

cameron67 User ID: 2820786 198764
Reviewed Mar. 14, 2012

"This was excellent! Great contrast of textures & sweet and sour. The only "non" problem I had was the amount it makes. It's only my husband and I and this makes a ton. Although he's a big eater we still ate this for three meals. Next time I think I'll try to cut the recipe down a little. Thanks for the great addition to my recipe collection."

ekuhistorygirl User ID: 1644768 126270
Reviewed Mar. 9, 2012

"Loved it! Definitely making it again."

WJSymons User ID: 2585705 126220
Reviewed Mar. 7, 2012

"Just made this delicious recipe...we were going to keep it for later but couldn't wait so ate it for lunch instead. I used broccoli slaw instead of cabbage. SO good!"

catiesanders User ID: 4824042 120246
Reviewed Feb. 12, 2012

"LOVE this! So yummy and refreshing. Will make again, can't wait to take it to a BBQ it makes a great salad for gatherings."

chikpea User ID: 5188161 213100
Reviewed Jan. 30, 2012

"My husband & I made this for dinner tonight - quick, tasty & a good source of protein with the edamame. We did sauteed the cabbage, carrots, edamame, etc. It tasted so great we didn't miss the basil (completely forgot to put it in)."

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