Rainbow Soba Noodle Salad



Active Time:

15 minutes


  • 100g soba noodles (dry)

  • 1 large carrot, spiralized

  • 1 large cucumber, spiralized

  • ½ cup red cabbage, thinly sliced

  • ½ cup cooked and shelled edamame (about 200g in the pod)

  • ½ cup cooked chickpeas

  • 2 spring onions, sliced

  • Sesame seeds, for topping


  • 2 tbsp rice vinegar

  • ¼ cup tahini

  • 2 tbsp miso paste

  • 1 tsp honey

  • 1 tsp fresh ginger, minced

  • Chilli flakes, to taste

  • Salt, to taste


  1. In a small bowl, combine all dressing ingredients.

  2. Taste and adjust flavours as needed.

  3. Cook the soba noodles by placing in a pot of boiling water and simmering until al dente, about 5 minutes.

  4. Rinse under cool water and set aside.

  5. In a large bowl, mix together the carrot, cucumber, cabbage, edamame, and chickpeas. Gently stir in the noodles.

  6. Drizzle the sauce over the noodles and vegetables.

  7. Stir well to combine.

  8. Top with spring onions and sesame seeds.

Nutrition Information (per ¼ recipe): 285 calories, 11g fat, 38g carbohydrate, 5g fibre, 13g protein.