about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

    Contact Emily

    For general inquires, contact: EmilyBMalone@gmail.com.

    For partnerships, contact: dailygarnishads@mediakix.com.

    Looking forward to chatting with you!


    What’s Cooking?

    Personal Bests

    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    A Look Back.

Sesame Soba Noodle Salad.

This was supposed to be cookies.  I baked them again, Huey ate them again.  I don’t want to talk about it.  Yes, I am a fool.  Moving right along to soba noodles!

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I have a major thing for cold noodle salads.  Whenever I get something from the prepared food counter at a store like PCC or Whole Foods, I always end up gravitating toward the Asian noodle salads.  So when thinking about what to make for my moms group this week, I figured it was about time I make and share my own.

Sesame Soba Noodle Salad

by Emily Malone

Prep Time: 10 minutes

Cook Time: 4 minutes

Ingredients (6 servings)

    For the Salad
    • 1 (9.5oz) package soba noodles
    • 1 red bell pepper, chopped
    • 2 green onions, finely chopped
    • 1 loose cup cilantro leaves, minced
    • 1 (12oz) package shelled edamame
    • sesame seeds (optional garnish)

    For the Dressing

    • 3 tablespoons sesame oil
    • 1 tablespoon rice wine vinegar
    • 1 tablespoon tahini
    • 2 teaspoons honey
    • salt to taste


    I love cooking with soba noodles because they are so easy to prepare and keep cold.  They cook in just a few minutes, and the thin, chewy texture is unique and different from what you expect from Italian pasta.

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    But before cooking the noodles, prepare all of the raw ingredients. Chop the bell pepper, thinly slice the green onion (or scallion), and mince the cilantro. Add veggies and herbs to a large mixing bowl.

    Prepare edamame according to package directions. If frozen, cook for a few minutes in warm water to bring up to room temperature. Make sure your edamame is shelled (no one likes to eat chewy pods!).

    One the veggies are all prepped, go ahead and cook the noodles. Soba noodles only cook for 4-5 minutes, so don’t wander too far.

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    Once the noodles are cooked, drain in a colander and rinse with cold water immediately.  In a separate bowl, whisk together all ingredients for the dressing.

    Combine noodles, veggies, and dressing in the mixing bowl and toss until everything is well combined. Sprinkle with sesame seeds to garnish, serve, and enjoy!

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    This salad is great served immediately, or it can be prepared ahead of time and served cold from the refrigerator.  The edamame add a great healthy protein component that helps make this dish a complete meal! 

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    This was so easy and simple to make, and I’m making a point to stock soba noodles along with my other pantry goods from now on.  It’s one of those dishes that feels fancy and fussy, but it actually came together in less than 15 minutes from start to finish.  Great for quick, healthy dinners or for portioning out for lunches all week.

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    I hope you enjoy it as much as we did!

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    78 Comments so far
    Leave a comment

    char     at 7:02 am

    Made this last night for dinner and it was absolutely delicious. And it was SO easy. I threw the frozen edamame into the boiling water for the soba noodles and it eliminated an extra pot to clean. I also added a squirt of Sriracha to the dressing. My husband has requested that this be a rotating item on our summer dinner menu. Can’t wait to try different veggie combinations as this is a really versatile base recipe. Thank you!


    Emily Malone Reply:

    I’m so glad you liked it!


    Sarah     at 6:41 pm

    I made this for dinner tonight and it was really great! I omitted the sesame oil (I couldn’t find it at my grocery store,) added more tahini and vinegar, and and subbed in a little EVOO instead. Delicious! Thanks for the great recipe–it was the first of yours that I made and I will be making more!


    One-eyed purple pasta eater | Cooking Dangerously     at 6:51 pm

    […] I thought it would be cool to cook them in a Japanese inspired way, in a recipe kind of like this, with sesame and fresh green things, and thinking about a recipe like that still makes me drool, […]

    Inhabit the Beauty » Wednesday World Wide Roundup     at 7:42 am

    […] here is a recipe (Sesame Soba Noodle Salad) that I REALLY want to try. It’s going on the list for either this weekend or next week. I […]

    on the menu « girl evolving     at 3:01 am

    […] sesame soba salad (delicious!) […]

    Maggie @ A Bitchin' Kitchen     at 7:32 pm

    I made this tonight and it was soooo good! I am already excited to have it for lunch tomorrow. Thanks for the great recipe Emily!


    Bri     at 5:22 pm

    Thanks for this recipe Emily! I made it for my birthday dinner along with some shitake mushrooms and baked ginger tofu. It was definitely a crowd pleaser!


    Elizabeth     at 9:12 am

    I just made this to “bring to a potluck” and I think I have to make another batch because I basically ate the whole thing on my own! So good!


    Tara     at 5:19 pm

    I searched your recipe page for cilantro and this was one of the options that popped up. I actually had all the ingredients on hand except the soba noodles which I’ve never used. This was out of this world. I love making your recipes – they’re usually so simple and yet super delicious!


    Wednesday World Wide Roundup - Nothing Rhymes With Lydia...     at 9:46 am

    […] here is a recipe (Sesame Soba Noodle Salad) that I REALLY want to try. It’s going on the list for either this weekend or next week. I […]

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