Cold soba noodle salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Cold soba noodle salad

Cold soba noodle salad


2 Servings, 610 Calories/Serving

15 Minutes

Summer in Japan can be unbearably hot and humid, so it makes sense that cold noodle salads are so popular there. Here we’ve loaded up the bowl with plenty of crisp, flavor-packed vegetables and creamy slices of ripe avocado.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 6 ounces soba noodles
  • 3 ounces mini sweet peppers
  • 3 ounces sugar snap peas
  • 1 avocado
  • Small bunch mint
  • 1 lime
  • 3 ounces shredded carrots
  • 2 ounces shelled edamame
  • 2 teaspoons sambal paste (spicy!)
  • Tamari dressing (tamari - toasted sesame oil - rice vinegar)
  • 1 tablespoon sesame seeds

Nutrition per serving


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the soba

In a large pot of boiling water, cook the soba noodles just until tender, about 5 minutes. Drain and rinse under cold water.


Prep the vegetables

  • Cut the peppers and sugar snap peas into thin slices.
  • Dice the avocado.
  • Rinse, dry, and chop the mint.
  • Zest and juice the lime.


Make the salad

In a mixing bowl, combine the peppers, snow peas, avocado, carrots, and edamame. Add the soba noodles. Whisk the sambal paste into the dressing if you like a spicier dish, add to the bowl, and toss to coat.


Add the sesame seeds, mint, lime zest and juice. Toss to combine. Transfer to serving bowls.