Cucumber Sesame Soba Noodle Bowls

Summer is around the corner. If you’re anything like me, you like to avoid using the oven too much and even preparing hot food for lunches or dinners. This cold noodle bowl satisfies my craving for starchy foods without leaving me feeling like I overindulged. 

It’s light, flavorful, refreshing and pretty simple to pull together. It also keeps really well in the refrigerator as an easy leftover meal option for up to a week. Give it a whirl this May to perfect for the hotter summer months that will be here before we know it!

Cucumber Sesame Soba Noodle Bowls


  • 2 tbsp soy sauce
  • 2 tbsp peanut butter 
  • 1 tbsp toasted sesame oil
  • 2 cloves garlic, minced
  • 2 tsp ginger
  • 2 tbsp green onions, chopped
  • 8 oz. soba noodles
  • 1 cup edamame, frozen
  • 1 large cucumber, (I cheated and bought them already spiralized)
  • sesame seeds


  1. Bring a medium pot of water to a boil
  2. To prepare the sauce, combine soy sauce, peanut butter, sesame oil, garlic and ginger into a bowl. Whisk to thoroughly combine.
  3. When water is boiling, add healthy pinch of salt, noodles and edamame. Cook time depends on the soba noodles you’ve purchased. When done, strain out hot water. Let noodles come to room temperature and store in the fridge for ten minutes to cool.
  4. Combine noodles, cucumber, edamame and sauce in large bowl. Toss until thoroughly combined. Lightly sprinkle sesame seeds on top before serving. 

This recipe is adapted from the wonderful Fauxmartha.

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