Soba Noodle Salad with Toasted Black Sesame Seeds

This is just a simple, throw-it-together lunch or dinner, but it looks and tastes like something you spent hours on! Now that Spring is here, it’s time for lighter dishes that can be served cold.

This dish has great color and healthy veggies.

Buckwheat Soba Noodles have a nice, nutty taste.

I cheated and used Annie Chun’s pre-cooked noodles. Life needs to be easy sometimes.

To add protein to the dish, I baked small chicken breasts with roasted black sesame seeds. We’ll use more of these black seeds in the dish, too!

The noodle dressing is largely based on a good toasted sesame oil. There’s also wasabi, which provides a great kick!

Almond butter, soy sauce, garlic and ginger come together in a blender or food processor.

I used my trusty Vitamix to get a smooth consistency.

The end result? A light, healthy veggie and protein-laden soba noodle salad.

Recipe, adapted from Food Network:


  • 8 ounces Buckwheat Soba Noodles (you can buy pre-cooked or dried)
  • 1/3 cup creamy almond butter
  • 1/4 cup soy sauce
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons toasted sesame oil
  • 1 1/2 tablespoons agave
  • 2 teaspoons wasabi paste (Go to your local sushi place and ask for a small amount if you don’t want to buy the whole tube!) 
  • One 1 1/2-inch piece fresh ginger, peeled and coarsely chopped
  • One 1 1/2-pound head napa cabbage, cored and thinly sliced
  • 3 green onions, thinly sliced
  • 1 red bell pepper, cored, seeded and thinly sliced
  • 1 cucumber, peeled, halved lengthwise and sliced into cubes
  • 1 cup slivered almonds, toasted
  • 3 tablespoons black sesame seeds
  • Chicken breasts *optional


  1. If using chicken, cook first so it has time to cool. I baked 3 small chicken breasts in a 350 degree oven for 15-20 minutes. Set aside and let cool.
  2. If using dried buckwheat soba noodles, boil a large pot of salted water and cook noodles until tender but firm to the bite, 4 to 5 minutes.
  3. If using pre-cooked, remove from packaging and place in serving bowl.
  4. For the dressing, combine almond butter, soy sauce, lemon juice, sesame oil, agave, wasabi, and ginger into blender. Blend until smooth.
  5. Wash and chop all your vegetables. Add to bowl with buckwheat noodles. Also add 1 cup slivered almonds.
  6. Add dressing to bowl, toss until all ingredients are coated.
  7. Garnish with sesame seeds and serve.

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