Skip to content

Hello World KitchenBeta

Cold Sesame Soba Noodle Meal Prep

A quick and vibrant make-ahead meal featuring chewy soba noodles, crisp shredded carrots, and protein-packed edamame, all tossed in a savory, creamy peanut-sesame dressing that tastes even better the next day.

Cold Sesame Soba Noodle Meal Prep
Prep 15 min Cook 5 min Total 20 min Level Easy
Serves 4

Ingredients

Noodles & Vegetables

  • 8 ounces Soba noodles (buckwheat) — dry
  • 1.5 cups Shelled edamame — frozen, thawed
  • 1.5 cups Carrots — shredded or julienned
  • 0.5 cup Green onions — thinly sliced
  • 0.5 cup Fresh cilantro — roughly chopped
  • 2 tablespoons Toasted sesame seeds — for garnish

Peanut-Sesame Dressing

  • 3 tablespoons Creamy peanut butter — unsweetened
  • 2 tablespoons Toasted sesame oil
  • 3 tablespoons Soy sauce — use tamari if gluten-free
  • 2 tablespoons Rice vinegar — unseasoned
  • 1 tablespoon Maple syrup — can substitute agave or honey
  • 1 tablespoon Fresh ginger — grated
  • 2 cloves Garlic — minced
  • 1 teaspoon Chili garlic sauce or sriracha (optional) — adjust to taste
  • 2 tablespoons Warm water — to thin dressing

Instructions

  1. Bring a large pot of water to a boil. Add the soba noodles and cook according to package directions (usually 4-5 minutes). In the last minute of boiling, add the frozen edamame to blanch.

    ~5 min
    Do not overcook the soba noodles, as they can become mushy quickly.

  2. Drain the noodles and edamame, and immediately rinse them thoroughly under cold running water until completely cool. Toss well to drain any excess water.

    ~2 min
    Rinsing removes the excess starch from the soba noodles, preventing them from clumping together in the fridge.

  3. In a medium mixing bowl, whisk together the peanut butter, sesame oil, soy sauce, rice vinegar, maple syrup, grated ginger, minced garlic, chili sauce (if using), and warm water until completely smooth.

    ~5 min
    If the dressing is too thick, add more warm water 1 teaspoon at a time until you reach a pourable consistency.

  4. In a large bowl, combine the cooled soba noodles, edamame, shredded carrots, green onions, and half of the cilantro.

    ~2 min

  5. Pour the dressing over the noodle mixture and toss well using tongs until all ingredients are evenly coated.

    ~2 min

  6. Divide the mixture evenly among 4 meal prep containers. Garnish each portion with the remaining cilantro and toasted sesame seeds. Seal and refrigerate.

    ~4 min
    If preferred, you can store the dressing separately and toss right before eating, though the flavors meld beautifully when stored pre-mixed.
Nutrition
420
Calories
18
Protein (g)
52
Carbs (g)
16
Fat (g)
3
Sat. Fat (g)
6
Fiber (g)
9
Sugar (g)
850
Sodium (mg)
0
Cholesterol (mg)
Equipment
  • Large pot
  • Colander
  • Medium mixing bowl
  • Whisk
  • 4 Meal prep containers
Tips & Storage
  • To make this recipe gluten-free, ensure you use 100% buckwheat soba noodles (some blends contain wheat) and tamari instead of soy sauce.
  • Add shredded red cabbage or bell peppers for extra crunch and color.
  • For extra protein, top with cubed baked tofu or shredded rotisserie chicken.
  • Storage: Store in airtight meal prep containers in the refrigerator for up to 4 days. Enjoy cold straight from the fridge; no reheating necessary. If the noodles absorb too much dressing and seem dry, stir in a tiny splash of water or soy sauce before eating.
Tags
Asian-inspired cold salad crunchy dairy_free edamame make-ahead meal prep no-reheat office lunch peanut dressing plant-based quick lunch savory sesame soba noodles summer vegan vegetarian weeknight

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

You Might Also Like