Sesame Soba Noodles with Avocado, Snap Peas, and Fresh Mint Recipe
These Sesame Soba Noodles are a refreshing and tangy dish featuring a bright sesame dressing paired with fresh mint, creamy avocado, crisp snap peas, and vibrant radishes. Perfect for a quick, nutritious meal, the soba noodles are tossed in a flavorful dressing made with rice vinegar, tamari, toasted sesame oil, fresh ginger, garlic, and a touch of maple syrup or honey, creating a delightful balance of savory, tangy, and slightly sweet flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 to 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Japanese-inspired
- Diet: Vegetarian
Ingredients
Sesame Dressing
- ¼ cup rice vinegar
- 2 tablespoons tamari, plus more for serving
- ½ teaspoon toasted sesame oil, plus more for serving
- 1 teaspoon grated fresh ginger
- 1 garlic clove, grated
- ½ teaspoon maple syrup or honey
Soba Noodles and Toppings
- 6 ounces soba noodles*
- Lemon wedge, for squeezing
- 2 avocados, sliced
- 2 cups blanched snap peas
- ¼ cup edamame
- 1 watermelon radish, or 2 red radishes, very thinly sliced
- ¼ cup fresh mint leaves
- Sesame seeds, for garnish
Instructions
- Make the dressing: In a small bowl, whisk together the rice vinegar, tamari, toasted sesame oil, grated fresh ginger, grated garlic clove, and maple syrup or honey until well combined. Set the dressing aside to let the flavors meld.
- Cook the soba noodles: Bring a large pot of unsalted water to a boil. Add the soba noodles and cook according to the package instructions, usually about 5-7 minutes, until tender but still firm. Drain the noodles and immediately rinse them under cold water to remove excess starch, preventing clumping and cooling the noodles for a refreshing texture.
- Toss noodles with dressing: Place the cooled soba noodles in a large bowl and pour the prepared sesame dressing over them. Toss gently but thoroughly to ensure each strand is evenly coated with the flavorful dressing.
- Assemble the bowls: Divide the dressed soba noodles evenly among 2 to 4 serving bowls. Squeeze fresh lemon juice over the sliced avocados to prevent browning and add them to the bowls along with blanched snap peas, edamame, thinly sliced radishes, and fresh mint leaves.
- Garnish and serve: Sprinkle sesame seeds over the top for added texture and flavor. If desired, drizzle extra tamari or toasted sesame oil on each bowl to enhance the savory taste. Serve immediately and enjoy this vibrant, healthy meal.
Notes
- I used standard soba noodles made from buckwheat for this recipe, but you can choose your preferred brand.*
- If you require a gluten-free option, substitute with gluten-free soba noodles available in specialty stores.
- To keep this recipe vegan, use maple syrup instead of honey in the dressing.
- Rinsing the noodles in cold water after cooking is essential to prevent them from sticking together.
- Blanch snap peas briefly in boiling water, then cool immediately in ice water to maintain their crispness and bright color.
