From The Table

"Beauty does not need to be rushed" - Natalie

Feed Your Glow

Nourishing recipes, glow foods, and slower living inspiration from Natalie’s kitchen.

Cold Sesame Soba Noodle Salad

Cold Sesame Soba Noodle Salad

A fresh, crunchy glow-food bowl from Natalie’s kitchen — chilled soba noodles tossed with sesame, ginger, crisp vegetables, and the kind of flavor that somehow gets even better the next day.

This is one of those recipes I start craving the second the weather begins warming up.

Cold noodles. Crisp vegetables. Bright lime. Creamy sesame dressing. A little heat from chili flakes.

Simple. Fresh. Satisfying.

I especially love making a big batch of this to keep in the fridge for easy lunches throughout the week.

Sometimes we eat it exactly as is. Other times I’ll add chilled shrimp or grilled chicken to make it more substantial.

The best recipes are usually the ones flexible enough to work with whatever you already have on hand.

And if you’ve never tried soba noodles before, this is such a good place to start.

They have this wonderful earthy flavor and soft chewy texture that pairs beautifully with crunchy vegetables and creamy sesame dressing.

Why We Love It

Soba Noodles

Made from buckwheat, soba noodles are naturally rich in fiber and plant compounds that support digestion, steady energy, and overall wellness.

Raw Vegetables

Fresh broccoli, cucumber, and carrots add crunch, color, antioxidants, and that fresh vibrant feeling we naturally crave this time of year.

Ginger + Garlic

A classic pairing that adds warmth, depth, and anti-inflammatory support while making the dressing incredibly flavorful.

Sesame + Tahini

Creamy, nutty, and deeply satisfying while bringing healthy fats that help make this salad feel like an actual meal instead of just a side dish.

Ingredients

  • 1 (9.5 ounce) package organic soba noodles
  • 2 tablespoons toasted sesame oil
  • 3 tablespoons coconut aminos or soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons tahini
  • 1 tablespoon peanut, almond, or cashew butter
  • 1 tablespoon maple syrup
  • 1 tablespoon grated ginger
  • 2 garlic cloves, minced
  • 2 teaspoons dried chili flakes
  • 1 cup chopped raw broccoli
  • 1 medium carrot, cut into matchsticks
  • 1 small cucumber, cut into matchsticks
  • fresh cilantro
  • green onion
  • sesame seeds
  • lime wedges

Optional additions:

  • grilled chicken
  • chilled shrimp
  • avocado
  • cabbage
  • edamame

Directions

Bring a large pot of water to a boil.

Add the soba noodles and cook until just tender, about 4 minutes. They should still have a slight chewiness.

Drain and rinse immediately under cold water, then toss lightly with a splash of sesame oil to prevent sticking.

In a medium bowl, whisk together the sesame oil, coconut aminos, rice vinegar, tahini, nut butter, maple syrup, ginger, garlic, and chili flakes until smooth.

Pour the dressing over the noodles and broccoli and toss well.

Divide into bowls and top with carrots, cucumber, cilantro, green onion, sesame seeds, and fresh lime wedges.

Squeeze lime over just before serving.

Best enjoyed chilled.

Glow Note

I love recipes like this because they make healthy eating feel easy instead of restrictive.

Fresh ingredients. Big flavor. Lots of texture.

And honestly…cold noodles straight from the fridge on a warm afternoon just always hit differently.

Love + Eat Well,
Natalie