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Sesame-Ginger Cucumber Soba Noodle Salad


2-3 Servings

Prep Time:

10 Minutes

Cook Time:

5 Minutes

Total Time:

15 Minutes

If you love the strong flavors of ginger, garlic and cilantro then you will love this vibrant dish! This recipe comes from the Simple Veganista (linked below).


  • 1 package (8 or 9 oz.) soba noodles

  • 1 large English cucumber, julienned

  • 1/2 cup cilantro, roughly chopped

  • lime wedges

Ginger Scallion Sauce:

  • 3/4 cup scallions (green onions), thinly sliced

  • 2 cloves garlic, minced

  • 2 tablespoon fresh ginger, grated or minced

  • 2 tablespoons sesame seeds

  • 2 – 3 tablespoons rice wine vinegar (unseasoned)

  • 2 tablespoons pure maple syrup

  • 1 – 2 tablespoons tamari or soy sauce

  • 1 – 2 teaspoons red pepper flakes, to taste


Sauce: In a small bowl, combine the ingredients for the sauce and set aside.

Soba noodles: Cook soba noodles according to the package. I recommend salting the water well to really bring out the flavor (I would not usually recommend this but if using 100% buckwheat noodles they will benefit from this…at least I think so). Once done, rinse the soba noodles under cool running water to cool them down and stop them from cooking, or they will turn mushy.

Cucumber: In the meantime, prepare your cucumber using a julienne tool. If your cucumber is really long, you can cut it in half before you julienne it if you like. You can also spiralize if you have a spiralizer. Feel free to cut them into 1/4 inch x 1 1/2 inch matchsticks pieces if you don’t have a julienne tool.

Combine: Once noodles are rinsed, return to a big bowl, add the cucumber, cilantro and about 3/4 of the sauce, toss well.

Serve: In a single serving dish, add 1/2 of the noodle mixture, top with 1/2 of the remaining sauce, and salt & pepper to taste. Add lime juice to taste.

Serve warm or cold.

Recipe origin:

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