Make Ahead Soba Noodle Salad with Edamame

Make this easy soba noodle salad for meal prep or a party! A few shortcuts like coleslaw mix and mukimame (shelled edamame) make this a breeze to put together. The honey, Chinese 5 Spice dressing is warm and spicy, perfect for the soba noodles to mop up. Enjoy warm or cold, this salad isn’t fussy. The cabbage benefits from marinating in the dressing, making this the perfect dish to make ahead.

The dressing may sound familiar. I used the same recipe to make the glaze for these sticky, saucy chicken legs. I loved the sauce so much, I knew I wanted to make it again with soba noodles.

What are Soba noodles?

Soba noodles are a Japanese noodle made from buckwheat. Buckwheat is a seed, not wheat. It’s naturally gluten free. Buckwheat cooks up fast, making it perfect for a quick dinner. Do not salt the water, they have the tendency to become mushy if you do. Around 5 minutes, remove from boiling water, rinse in cold water to stop the cooking process and also bring the temperature down. A little warm is fine. It’s best to add the dressing while the noodles are still warm, so they absorb maximum amounts of flavor.

What is mukimame?

Mukimame is the same as edamame except the beans are removed from the pod for convenience. They can be found in the frozen section in most grocery stores. If you can get your hands on locally grown edamame, more power to you, just make sure to shell the beans for this recipe.

How to make honey Chinese 5 spice dressing.

This dressing couldn’t be easier. You don’t even have to chop garlic. What is important, however, is heating it to not only reduce it but also marry the flavors. Add honey, reduced sodium soy sauce, rice vinegar, sesame oil, smashed garlic cloves and spices to a saucepan over medium heat. When it simmers, add arrowroot powder to thicken the mixture. Be sure to mix well so there are not any clumps. Set the heat to low and stir periodically to avoid any bits sticking to the bottom and burning. When the dressing is a looking a bit on the saucy side, turn the heat off. Grab a fine mesh strainer and pour the sauce through it (with a bowl underneath!) so it’s smooth and the garlic is not overpowering. There you have it! Honey Chinese 5 spice dressing ready to go!

Warm or cold?

The beauty of this salad is its versatility. Pour the dressing still warm over the veggies and noodles and you have a delicious, warm salad. Let it sit in the fridge and eat it later when cold and it’s even better. If you are having a party, preparing the salad in the morning and serving in the afternoon is a fine idea. I think the sweet spot is a 2-hour refrigerated marinade. Be sure to really mix everything together well. Use your hands if it’s easier. Soba noodles have a tendency to want to bunch together, make sure they are well incorporated.

Substitutions and Variations

Roasted bok choy, shitake mushrooms or snap peas would make excellent additions. If you have cabbage and carrots, forget the coleslaw mix and shred your own. Nori, sesame seeds and a drizzle of hot chili oil are all great topping ideas to serve on the side.