Chilled buckwheat soba gets tossed with toasted sesame oil to keep every strand loose and glossy, then piled high with crisp cucumber half-moons, julienned carrots, and sliced scallions for crunch in every bite. The dressing brings together tamari, rice vinegar, ginger, and a squeeze of fresh lime juice for that sweet-savory tang, with chili garlic sauce on hand if you want more heat. A short chill in the fridge lets the noodles soak up all that flavor before you scatter on toasted sesame seeds and fresh cilantro. It's light, cold, and refreshing — the kind of noodle salad you'll want on repeat all summer. This one's an easy, satisfying pick for a vegan spread, no fuss required.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Bring a large pot of water to a boil. Cook the buckwheat soba noodles according to the package directions, usually 5–7 minutes, until tender with no chalky center when bitten. Drain immediately in a colander and rinse thoroughly under cold running water, rubbing the noodles gently with your hands, until completely cold and no longer starchy.
Transfer the rinsed noodles to a large mixing bowl and toss with 1 tbsp toasted sesame oil to prevent sticking. Set aside.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
