Japanese Soba Noodle Salad Recipe


Japanese Noodle Salad


Tori Wesszer

Created date

August 18, 2015

Recipe details - RV

My friend Sarah told me to try a salad recipe featured in Bon Appétit not that long ago, and it was love at first bite.  The perfect combination of heat, sweet and acidity – I was hooked.  It inspired me to create one of my own as I’ve been experimenting with edamame beans trying all sorts of combinations (some better than others).

Edamame is a complete source of dietary protein, meaning that it provides all of the essential amino acids needed in the diet that humans cannot make themselves. They’re also high in healthy  fats, especially omega-3 alpha-linolenic acid which is good for your heart and immune system among other things.

There has been a lot of recent controversy over soy products and breast cancer.  However, there is not enough evidence from human clinical trials to substantiate the claim that the isoflavones (plant chemicals) in soy contribute to breast cancer risk.

The key, in my opinion, is to not overdo it with any one food no matter how healthy it seems.  Moderation and variety.  Ok, no more preaching for today:).

Enjoy! xo Tori

Tori Wesszer is a Registered Dietician, 'proud foodie' and like her cousin, Jillian Harris, has a fantastic website - visit fraichenutrition.com for more healthy and delicious recipes!

Main ingredient: 
Buckwheat Soba Noodles
Prep time: 
Total time: 


1/3 cup rice wine vinegar

2 tablespoons sugar

1/2 teaspoon salt

2 tablespoons sesame oil

To taste jalapeno, seeded and finely diced (depends on how much heat you like!)

1 clove of garlic, finely diced

2 cups buckwheat soba noodles or won ton noodles, cooked and cooled

3/4 cup shelled edamame beans, cooked and cooled

1 orange or red pepper, diced

1/2 cup mint, finely chopped

1/4 cup toasted almonds, sliced

1/4 cup roasted peanuts, chopped

1 lime, quartered


Cook your edamame and noodles (separately) according to directions, rinsing them under cold water as soon as they are cooked to stop the cooking process. Set aside.

In a small saucepan, combine your rice vinegar, sugar and salt and bring to a simmer over medium heat for a couple of minutes or until the salt and sugar are dissolved.

Take off of the heat and add the sesame oil, jalapeño, and garlic. Stir together and set aside to cool.

In a large bowl combine the noodles, edamame beans, pepper, and mint. Toss with the cooled dressing, plate, and toss with the nuts and a wedge of lime.

Add chicken or tofu if you’re serving it for a meal!


Soba noodles
Healthy eating
Fraiche Nutrition
Tori Wesszer
Jillian Harris