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Soba Noodles with Gingered-Sesame Dressing

 Soba Noodles with Gingered-Sesame Dressing
We love when opposites attract. A sweet and sour gingery dressing goes hand in hand with soft Soba noodles, edamame and crunchy slaw. Add grilled shrimp or chicken for a protein-packed finish. —Mandy Rivers, Lexington, South Carolina
5 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • Just before serving, combine the coleslaw mix, carrots, green onions,

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Soba Noodles with Gingered-Sesame Dressing (continued)

Directions (continued)

  • noodles and edamame in a large bowl. Add dressing; toss to coat.
  • Garnish with sesame seeds. Yield: 8 servings.
Nutritional Facts: 1-1/2 cups equals 414 calories, 12 g fat (1 g saturated fat), 0 cholesterol, 1,440 mg sodium, 63 g carbohydrate, 6 g fiber, 17 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.