Some days, you want a salad. Other days, you want a big, comforting bowl of noodles. This soba noodle salad lets you have both. It’s fresh, crunchy, and packed with flavor, but still hearty enough to keep you satisfied. The magic is in the dressing – a creamy, nutty, and slightly spicy almond butter sauce that clings to every bite.

It comes together in just 15 minutes, making it perfect for busy weeknights or meal prep, and it only gets better as it sits, meaning you’ll have a delicious, no-fuss lunch waiting for you all week long.

😍 Why You’ll Love This Soba Noodle Salad

This isn’t just a salad – it’s the answer to those days when you’re torn between something fresh and something comforting. It comes together in just 15 minutes, making it a lifesaver on busy weeknights, and it keeps beautifully in the fridge, so you can enjoy it for days. The creamy, spicy almond dressing coats every strand of soba and every crisp bite of vegetables, delivering layers of flavor in every forkful. It’s endlessly versatile, too – adjust the heat, swap in your favorite veggies, or make it nut-free with a simple substitution. And if you’re looking to make it a full meal, it pairs perfectly with teriyaki-glazed salmon, shrimp, or tofu. However you serve it, one thing’s for sure: you’ll be coming back for more.

🗒️ Ingredients

Soba noodles – Chewy, nutty, and the perfect tangle of comfort.

Red bell pepper – Sweet, crisp, and bursting with freshness.

Green or purple cabbage – Adds crunch and soaks up all that dreamy dressing.

Scallions – Just the right amount of mild oniony bite.

Roasted almonds – Toasty, crunchy, and impossible to skip.

Almond butter – Creamy, nutty, and the magic behind the silky dressing.

Water – A little splash to bring it all together.

Honey – A hint of sweetness to balance the heat.

Toasted sesame oil – Deep, nutty, and so aromatic.

Soy sauce – Salty, savory, and packed with umami.

Lime juice – Bright, fresh, and just the right amount of zing.

Garlic – A little punch to round out the flavors.

Chili sauce – Just enough heat to keep things exciting.

👩‍🍳 How to Make Soba Noodle Salad

🍜  Boil the soba noodles in salted water according to the package instructions (usually about 5 minutes). Drain, then toss with a little sesame oil to keep them from sticking.

🌀  Add all dressing ingredients to a blender and blend until smooth and creamy. It should be pourable but thick enough to coat the noodles.

🥗  In a large bowl, combine the noodles, sliced bell pepper, shredded cabbage, half of the almonds, and half of the scallions. Pour in enough dressing to coat everything well and toss until evenly combined.

🍽 Transfer to a serving platter and sprinkle the remaining scallions and almonds on top for extra crunch and color.

🥳 Enjoy!

🎩 Tips and Tricks

• Rinse Your Noodles – After cooking, rinse soba noodles under cold water to stop the cooking process and prevent them from getting gummy. This also helps them stay bouncy and separate.
• Toss with Oil Right Away – A little sesame oil after draining keeps the noodles from clumping together while you prep everything else.
• Dress in Stages – Start with less dressing, toss, and add more as needed. Soba noodles love to soak up sauce, so a little extra right before serving can bring everything back to life.
• Let It Chill – This salad tastes even better after a few hours in the fridge, allowing the flavors to meld beautifully. If making ahead, give it a quick toss before serving.
• Balance the Flavor – The dressing should hit all the right notes—creamy, salty, tangy, and a little spicy. Taste as you go and adjust if needed!

🌟 Variations

Make It a Warm Salad – Skip rinsing the soba noodles and toss everything together while they’re still warm for a cozier, heartier dish.

Turn It Into a Grain Bowl – Swap half the soba noodles for cooked quinoa, farro, or rice for a different texture and added heartiness.

Use It as a Filling – Stuff the dressed noodles and veggies into lettuce cups or rice paper rolls for a fresh, handheld version.

Try a Citrus Twist – Add segmented orange or grapefruit for a fresh, bright pop of flavor.

🤲 Substitutions

• Swap almond butter for sunbutter or tahini for the same creamy texture without the nuts.
• Use maple syrup instead of honey for a plant-based dressing.
• Try shredded Brussels sprouts, snap peas, or julienned carrots instead of (or in addition to) the cabbage and bell pepper.
• Most soba noodles contain a mix of wheat and buckwheat, so if you’re gluten-free, look for 100% buckwheat soba (Amazon carries them!).
• Love heat? Add more chili sauce or a pinch of red pepper flakes. Prefer it mild? Cut back on the chili sauce for a gentler kick.
• Swap in a pinch of garlic powder or a little grated ginger for a different depth of flavor.
• If you don’t have toasted sesame oil, a neutral oil like avocado or olive oil will still work, though you’ll miss that signature nutty flavor.

📓 Best served with

• Teryaki Glazed Salmon
• Sambal Shrimp
• Crispy Tofu
• Dumplings or Gyoza
• Miso Soup
• Soft Boiled Egg

👝 How to Store Leftover Soba Noodle Salad

Store any leftovers in an airtight container in the fridge for up to a week – the flavors only get better as they sit. Before serving, give everything a good toss, as the noodles tend to soak up the dressing over time. If it feels a little dry, add a splash of water or a drizzle of sesame oil to bring it back to life. Freezing isn’t recommended, as soba noodles can become mushy when thawed, so this salad is best enjoyed fresh from the fridge.

🧠 Common Questions