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Soba Noodles with Ginger-Sesame Dressing

We love it 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.
  • Makes
    6 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 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 9 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, noodles and edamame in a large bowl. Add dressing; toss to coat. Garnish with sesame seeds.
Nutrition Facts
1-1/3 cups: 349 calories, 11g fat (1g saturated fat), 0 cholesterol, 1212mg sodium, 54g carbohydrate (16g sugars, 5g fiber), 14g protein.

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  • kmpatch
    Mar 24, 2019

    Great salad for a potluck since it makes so much. Very easy to make. I would change the dressing - we could barely taste anything through the soy sauce. Next time I'l try less soy sauce and a little more sesame oil. I would also cut the toasted sesame seeds back to 2 tablespoons.

  • tennis-twin
    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
    Jul 21, 2014

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

  • dustsar
    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
    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
    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
    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
    Mar 9, 2012

    Loved it! Definitely making it again.

  • WJSymons
    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
    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.