This Miso Soba Noodle Salad features crisp snow peas, edamame, and julienned carrots tossed with soba noodles and a tangy-savoury miso dressing that’s quick, nourishing, and full of flavour.
It’s the kind of recipe that hits all the right notes—fast, flavourful, and packed with feel-good ingredients. With hearty buckwheat noodles, crunchy vegetables, and a punchy miso dressing, this soba noodle salad is satisfying enough to stand on its own but versatile enough to be a meal-prep hero or a crowd-pleasing side. Ready in just 20 minutes and packed with plant-based protein, it’s perfect for warm-weather lunches, busy weeknights, or anything in between.
Ingredients for Miso Soba Noodle Salad
This wholesome soba noodle salad is made with simple, fresh ingredients and a quick miso-based dressing that brings everything together. What you’ll need:
- oba noodles – Buckwheat noodles with a nutty flavour. Rinse after cooking to keep them from sticking. For a gluten-free option, check the label to be sure they’re made from 100% buckwheat flour.
- Edamame – Protein-rich soybeans, found in the freezer aisle. Make sure to grab the shelled variety (already out of the pod) to save prep time and make tossing them into the salad effortless.
- Carrots – Julienne thinly for best texture (tip: use a julienne slicer!).
- Snow peas – Blanched just briefly to keep their crunch.
- Green onions & fresh coriander – Add a hit of freshness and bite.
- Sesame seeds – For a toasty crunch.
- White miso paste – Mild and slightly sweet, this fermented soybean paste adds a delicate umami depth to the dressing.
- Maple syrup, soy sauce, rice vinegar & toasted sesame oil – Balancing sweet, salty, tangy, and nutty flavours.
Optional: A drizzle of sriracha for heat.
Soba noodles are thin Japanese noodles made from buckwheat flour—earthy, nutty, and just the right amount of chewy. When they’re made with 100% buckwheat, they’re naturally gluten-free. Just be sure to check the label, since some brands mix in wheat flour.
And buckwheat? Despite the name, it’s not wheat at all. It’s actually a seed, packed with fibre and nutrients. I love soba noodles for their flavour and texture, but also because they make any dish feel just a little more nourishing. They’re perfect in brothy soups, warm stir-fries, or fresh salads like this one.
How to Make This Quick & Easy Miso Soba Noodle Salad
This refreshing salad with soba noodles comes together with just a few simple steps—no fuss, all flavour. Let’s take a look, step-by-step:
1) Mix the dressing
Whisk together miso paste, soy sauce, maple syrup, rice vinegar, and toasted sesame oil until smooth.
2) Cook the noodles & prep the veggies
Boil soba noodles, then rinse under cold water. Blanch the snow peas briefly and slice on the diagonal.
3) Toss it all together
In a large bowl, combine noodles, veggies, edamame, and sesame seeds. Add the dressing and toss gently to coat.
Get the exact ingredient quantities in the printable recipe card below.
Why You’ll Love This Vegan Soba Noodle Salad
This soba noodle salad is one of those recipes that ticks all the boxes. Here’s why it deserves a spot in your regular rotation:
- Quick & easy – Ready in 20 minutes flat, no complicated steps.
- SUPER flavourful – That umami-rich miso dressing is a game-changer.
- Meal-prep friendly – Keeps well for 2-3 days in the fridge. Perfect for work lunches!
- Naturally vegan & easily gluten-free – Just swap in tamari for the soy sauce.
- Fresh and filling – Plant-based ingredients that keep you energised and satisfied.
More Asian-Style Noodle Recipes to Try
If this miso soba noodle salad has you in a noodle mood, here are a few more favourites worth bookmarking. For something equally quick and flavourful, try this comforting Miso Soba Noodles—simple, savoury, and deeply satisfying. If you’re craving fresh and vibrant, the Soba Noodle Salad with Mango and Tofu brings tropical flair to your table, while the Simple Glass Noodle Salad is light, crunchy, and perfect for warmer days. For something warm and cozy, the Hoisin Ginger Udon Noodles and Peanut Coconut Noodles are rich, saucy, and totally satisfying.
Soba Noodle Salad
A quick and easy miso soba noodle salad with edamame, carrots, and snow peas tossed in a savoury miso dressing. Vegan, healthy, and ready in 20 minutes.
Ingredients
For the soba noodle salad:
- 300 g soba noodles
- 1 1/2 cups frozen shelled edamame, thawed (250 g)
- 3 small carrots (or 1 large), julienned
- 100 g snow peas
- 3 green onions, thinly sliced
- 1 small bunch chopped fresh cilantro
- 2 tablespoons sesame seeds (optional)
For the dressing:
- 2 tablespoons white miso paste (Shiro)
- 1,5 tablespoons maple syrup
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 4 tablespoons unseasoned rice wine vinegar (Japanese)
- 1 tablespoon toasted sesame oil
To serve (optional):
- Sriracha chili sauce
Method
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Prepare the dressing: In a small bowl, whisk together the miso paste, maple syrup, soy sauce, rice vinegar, and sesame oil until smooth. Set aside.
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Cook the soba noodles: Bring a large pot of water to a boil. Add soba noodles and cook for 4–5 minutes, or according to package instructions, until just al dente. Drain and rinse under cold water to stop the cooking and remove excess starch. Drain well, then transfer to a large bowl. Toss with half of the dressing.
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Blanch the vegetables: In another pot of boiling water, blanch the snow peas for 30–60 seconds until crisp-tender. Immediately transfer them to an ice water bath to cool. Drain well and slice diagonally.
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Assemble the salad: In a large bowl, combine the soba noodles, edamame, carrots, snow peas, and green onions. Add the remaining dressing and toss gently to coat. Top with chopped cilantro and sesame seeds.
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Serve: Serve in bowls, with optional Sriracha on the side. This salad can be served cold or slightly warmed. Leftovers keep well for up to 2 days, and can be refreshed with a splash of soy sauce.
Notes
- Soba noodles are made with buckwheat and can break easily. For best results, boil without salt and avoid stirring during cooking. Rinsing the cooked noodles helps prevent them from sticking together. Use cold water if serving the salad chilled, or warm water if you plan to serve it slightly warm.
- A julienne slicer makes it easy to achieve super-thin, uniform carrot strips that blend beautifully with the noodles.
- For more plant-based protein and a heartier touch, simply add smoked or pan-fried tofu. This keeps the soba noodle salad vegan and the tofu pairs perfectly with the miso dressing!
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