Why You’ll Love This Recipe

It’s super simple and fast: prep in about 10 minutes and cook in 10 minutes.
The nutty flavour of buckwheat soba noodles adds an interesting twist.
Light yet filling: you get fresh vegetables, bold dressing, healthy fats from avocado and sesame oil.
Highly flexible: you can swap or add vegetables and proteins easily to adapt to what you have.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Sesame Dressing:
rice vinegar
tamari (or soy sauce)
toasted sesame oil
fresh grated ginger
garlic clove, grated
maple syrup or honey

For the Soba Noodles:
soba noodles
lemon wedge
avocados, sliced
blanched snap peas
edamame
watermelon radish or red radishes, thinly sliced
fresh mint leaves
sesame seeds

Directions

In a small bowl, whisk together the rice vinegar, tamari, sesame oil, grated ginger, grated garlic, and maple syrup (or honey) to make the dressing.
Bring a pot of unsalted water to a boil and cook the soba noodles according to the package instructions. Do not overcook.
Drain the noodles and rinse them thoroughly under cold water to remove excess starch. Toss them with a little oil to prevent sticking.
Toss the cooled noodles with the sesame dressing and divide them into serving bowls.
Squeeze fresh lemon juice over the avocado slices. Top each bowl with avocado, snap peas, edamame, radish slices, mint leaves, and a sprinkle of sesame seeds.
Drizzle with additional tamari or sesame oil if desired.

Servings and timing

Makes: 2 to 4 servings
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

Swap in cilantro or Thai basil instead of mint for a fresh herbal note.
Add baked tofu, sesame tofu, or tempeh for a protein boost.
Use sliced cucumber or blanched broccolini in place of snap peas.
Stir in sautéed mushrooms or bok choy for a warm-vegetable variation.
Use 100% buckwheat soba noodles for a gluten-free version.

Storage/Reheating

Best served fresh, but leftovers (without avocado) can be stored in the fridge for 3 to 4 days.
Reheat gently or enjoy cold as a noodle salad.
Add fresh avocado right before serving for the best texture and flavor.
If noodles absorb too much dressing, stir in a splash of sesame oil or tamari before serving.

FAQs

What type of soba noodles should I use?

Use soba noodles made primarily from buckwheat flour for a nutty flavor. For gluten-free needs, choose 100% buckwheat soba.

Do I have to rinse the soba noodles after cooking?

Yes. Rinsing in cold water removes excess starch and keeps the noodles from clumping.

Can I make this a warm dish instead of cold?

Yes, it can be served warm. If doing so, reduce the vinegar slightly to balance the flavor.

Can I omit the avocado?

Absolutely. You can skip the avocado or replace it with sliced cucumber or roasted sweet potato.

What protein options work well with this dish?

Baked tofu, tempeh, grilled chicken, or shrimp all pair nicely.

Is the dressing vegan?

The dressing is vegan if you use maple syrup. If you use honey, it is not.

How can I adjust the flavour if it’s too tangy?

Reduce the amount of rice vinegar and add more sesame oil or a splash of dashi to mellow it.

Can I prep this ahead for lunches?

Yes. Prepare everything except the avocado and store in containers. Add avocado just before eating.

What kind of vegetables can I substitute?

You can use broccolini, bok choy, mushrooms, cucumber, or other seasonal vegetables.

How do I keep the avocado from browning?

Squeeze lemon juice on the slices and add them to the dish right before serving.

Conclusion

This sesame soba noodle recipe is a delightful balance of texture and flavor, offering crisp vegetables, creamy avocado, and a savory sesame-ginger kick. Whether you’re preparing a quick weeknight meal or planning ahead for lunches, this dish delivers freshness, nutrition, and versatility in every bite.