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Soba Noodles with Gingered-Sesame Dressing Recipe

Soba Noodles with Gingered-Sesame Dressing Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD: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


  • 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.

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.

Reviews for Soba Noodles with Gingered-Sesame Dressing

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Reviewed Jul. 21, 2014

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

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."

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."

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!"

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."

Reviewed Mar. 9, 2012

"Loved it! Definitely making it again."

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!"

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."

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)."

Reviewed Jan. 28, 2012

"This was great. I couldn't find shelled edamame without more shopping so I used green peas. Really good."

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Wine Pairings

Light-Bodied White Wine

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