Cold Cucumber Soba Noodle Salad

Finding a lunch or dinner that’s both refreshing and satisfying during those hot summer months can feel impossible. You want something light that won’t weigh you down, but you also need it to actually fill you up and keep you going through the afternoon or evening, and it helps if it comes together quickly without heating up your kitchen.

Luckily, this cucumber soba noodle salad hits all the right notes: it’s cool and refreshing yet filling, takes just minutes to throw together, and easily customizable based on whatever vegetables or toppings you have in your fridge.

What Kind of Soba Noodles Should I Use?

You can find soba noodles at most grocery stores these days, usually in the Asian foods aisle or sometimes near the pasta section. Traditional soba noodles are made from buckwheat flour, which gives them a slightly nutty flavor and a nice chewy texture. Some brands mix buckwheat with regular wheat flour, while others are 100% buckwheat – both work great for this salad, so just grab whatever’s available. If you’re gluten-free, make sure to check the label since many soba noodles contain wheat, but pure buckwheat versions do exist. The noodles typically come in individual bundles, which makes portioning super easy for this recipe.

Options for Substitutions

This salad is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Soba noodles: If you can’t find soba noodles, try using whole wheat spaghetti, rice noodles, or even ramen noodles. Cook according to package directions and rinse well with cold water after draining.
• Persian cucumbers: Regular cucumbers work fine – just peel them if the skin is thick and scoop out the seeds before slicing. English cucumbers are another great option.
• Cilantro: Not a cilantro fan? Swap it with fresh mint, basil, or even flat-leaf parsley for a different but still fresh flavor.
• Chili crisp: If you don’t have chili crisp, use sriracha or sambal oelek instead. Start with 1 teaspoon and adjust to your heat preference.
• White miso paste: Red or yellow miso will work in place of white miso. Keep in mind that red miso has a stronger, saltier flavor, so you might want to use a bit less.
• Lime juice: Rice vinegar or lemon juice can step in for lime juice. Rice vinegar will give you a milder tang, while lemon brings a similar brightness.
• Cashews or peanuts: Any roasted nut works here – try almonds, sunflower seeds, or even crispy wonton strips for crunch.

Watch Out for These Mistakes While Cooking

The biggest mistake with soba noodles is overcooking them, which turns them mushy and makes them fall apart in your salad – check the package instructions and start testing them a minute or two early since they cook quickly.

Skipping the cold water rinse is another common error that leaves your noodles sticky and clumpy, so make sure to rinse them thoroughly under cold running water and toss them gently to remove all the excess starch.

When slicing your cucumbers, try to keep them as thin and uniform as possible (a mandolin really helps here), and if you’re making this ahead, add the dressing just before serving to prevent the noodles from absorbing too much liquid and becoming soggy.

Finally, don’t forget to taste and adjust the dressing before mixing everything together – you might want a bit more lime juice for brightness or extra chili crisp if you like more heat.

What to Serve With Cucumber Soba Noodle Salad?

This noodle salad is pretty light and refreshing on its own, so it pairs really well with grilled proteins like teriyaki chicken, salmon, or even some crispy tofu if you want to keep things plant-based. I love serving it alongside potstickers or spring rolls for a fun Asian-inspired spread that feels like a complete meal. If you’re looking for something simple, some miso soup on the side adds warmth without weighing you down, especially if you’re eating this salad cold. You could also throw some grilled shrimp on top of the noodles themselves to make it more filling while keeping that fresh, summery vibe going.

Storage Instructions

Store: This salad keeps well in the fridge for up to 3 days in an airtight container. The noodles will soak up some of the dressing as it sits, so you might want to save a little extra dressing on the side to toss in before serving. The cucumbers will release some water over time, but it still tastes great!

Make Ahead: You can definitely prep the components separately if you want to meal prep for the week. Cook the noodles and store them in one container, prep the veggies in another, and keep the dressing in a small jar. Then just toss everything together when you’re ready to eat for the freshest texture.

Serve: This salad is delicious served cold or at room temperature. If you stored it in the fridge, just give it a good toss before serving and add those cashews and sesame seeds right before eating so they stay nice and crunchy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 12-14 g
• Fat: 8-10 g
• Carbohydrates: 75-85 g

Ingredients

For the salad:

• 3.5 oz soba noodles
• 1/2 cup edamame
• 5 oz cucumbers (thinly sliced into half moons)
• 1/4 cup cilantro
• 3 scallions (sliced)
• 1/4 cup cashews (roughly chopped)
• 2 tablespoons toasted sesame seeds

For the dressing:

• 2.5 tsp sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 2 tsp chili crisp
• 1.5 tsp honey
• 1.5 tsp miso paste
• 1/2 tsp freshly grated ginger

Step 1: Prepare the Mise en Place

• 5 oz cucumbers
• 1/4 cup cashews
• 3 scallions
• 1/4 cup cilantro
• 1/2 tsp freshly grated ginger

Slice the cucumbers into thin half moons and roughly chop the cashews.

Slice the scallions on a bias and roughly chop the cilantro.

Grate the ginger finely.

Arrange all prepped ingredients in separate small bowls so everything is ready when you need it.

I find doing all the knife work upfront makes assembly incredibly smooth and stress-free.

Step 2: Cook the Noodles and Edamame

• 3.5 oz soba noodles
• 1/2 cup edamame

Bring a pot of salted water to a rolling boil and add the soba noodles, stirring to prevent sticking.

Cook according to package directions (usually 4-5 minutes).

With about 1 minute remaining, add the edamame to the same pot so they finish cooking together.

Drain everything in a colander and immediately rinse under cold running water until completely cooled, shaking gently to remove excess water.

This stops the cooking and ensures the noodles stay tender and don’t clump together.

Step 3: Build the Dressing

• 2.5 tsp sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1.5 tsp miso paste
• 1.5 tsp honey
• 1/2 tsp freshly grated ginger

In a small bowl, whisk together the sesame oil, soy sauce, lime juice, miso paste, honey, and grated ginger until the miso is fully dissolved and the mixture is smooth.

I like to taste the dressing at this point and adjust the lime juice or soy sauce if needed—this is your chance to dial in the flavor before everything comes together.

Step 4: Assemble the Salad

• cooked noodles and edamame from Step 2
• dressing from Step 3
• prepared vegetables and herbs from Step 1
• 1/4 cup cashews
• 2 tablespoons toasted sesame seeds
• 2 tsp chili crisp

In a large bowl, combine the cooled noodles and edamame from Step 2 with the dressing from Step 3, tossing gently to coat everything evenly.

Add the sliced cucumbers, scallions, and cilantro from Step 1, then toss everything together.

Top with the roughly chopped cashews and sprinkle the toasted sesame seeds over the top.

Drizzle with chili crisp to finish, and taste for seasoning—add a pinch of salt if needed.

The combination of nutty noodles, cool cucumber, and spicy chili crisp creates such a satisfying balance of textures and flavors.

Cold Cucumber Soba Noodle Salad

Delicious Cold Cucumber Soba Noodle Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 2 servings

Calories: 425

Ingredients Method

Ingredients

  

For the salad:

• 3.5 oz soba noodles
• 1/2 cup edamame
• 5 oz cucumbers (thinly sliced into half moons)
• 1/4 cup cilantro
• 3 scallions (sliced)
• 1/4 cup cashews (roughly chopped)
• 2 tablespoons toasted sesame seeds

For the dressing:

• 2.5 tsp sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 2 tsp chili crisp
• 1.5 tsp honey
• 1.5 tsp miso paste
• 1/2 tsp freshly grated ginger

Method

 

1. Slice the cucumbers into thin half moons and roughly chop the cashews. Slice the scallions on a bias and roughly chop the cilantro. Grate the ginger finely. Arrange all prepped ingredients in separate small bowls so everything is ready when you need it. I find doing all the knife work upfront makes assembly incredibly smooth and stress-free.
2. Bring a pot of salted water to a rolling boil and add the soba noodles, stirring to prevent sticking. Cook according to package directions (usually 4-5 minutes). With about 1 minute remaining, add the edamame to the same pot so they finish cooking together. Drain everything in a colander and immediately rinse under cold running water until completely cooled, shaking gently to remove excess water. This stops the cooking and ensures the noodles stay tender and don't clump together.
3. In a small bowl, whisk together the sesame oil, soy sauce, lime juice, miso paste, honey, and grated ginger until the miso is fully dissolved and the mixture is smooth. I like to taste the dressing at this point and adjust the lime juice or soy sauce if needed—this is your chance to dial in the flavor before everything comes together.
4. In a large bowl, combine the cooled noodles and edamame from Step 2 with the dressing from Step 3, tossing gently to coat everything evenly. Add the sliced cucumbers, scallions, and cilantro from Step 1, then toss everything together. Top with the roughly chopped cashews and sprinkle the toasted sesame seeds over the top. Drizzle with chili crisp to finish, and taste for seasoning—add a pinch of salt if needed. The combination of nutty noodles, cool cucumber, and spicy chili crisp creates such a satisfying balance of textures and flavors.