Soba Noodle Salad with Spicy Lime Soy Dressing


I have the BEST new lunch recipe for you! Soba Noodle Salad with Spicy Soy Lime Dressing

This recipe is simple to make and is very flexible with substitutions. Basically just cook the soba noodles according to package directions (they only take about 4 minutes to cook) make the dressing, and then toss the noodles with whatever vegetable/protein combination you like with the dressing.

The dressing is 5 simple ingredients. Tamari (or soy sauce), fish sauce, sesame oil, rice vinegar, lime juice, and chili crisp. Chili crisp is definitely my new favorite condiment and I feel like I’m late on the bandwagon of loving it.

I will say I found this at an Asian market so I’m not sure how easy it is to find at a regular grocery store. Feel free to substitute either sambal or sriracha.

This salad is all about using what you have on hand!

For the vegetables I used edamame, brussel sprouts, cucumber, and scallions.

In the bowl with the soba noodles and rotisserie chicken. Using chicken is totally optional but I like the extra protein and flavor it adds to the salad. I used a mix of basil and parsley for my fresh herbs however I think cilantro would be fab. I’m a cilantro lover but my Mom is a cilantro hater so when I’m home it’s banned from being used hah

This is also when I realize I need a bigger bowl..this always happens to me ugh

So everything in a bigger mixing bowl tossed together with the dressing. I added a pinch of salt and pepper to taste as well as about 2 tbsp olive oil just to help combine/emulsify everything together. And that’s it!

Soba noodles have a delicious flavor and they are much healthier than regular pasta because they are made with 100% buckwheat flour. This salad is so flavorful and has wonderful crunch from the fresh veggies! I’m already excited to have some more for lunch today. This would also make a delicious light summer dinner 🙂

Soba Noodle Salad with Spicy Lime Soy Dressing

Serves 4-6


  • 10 oz dried soba noodles, cooked according to package directions
  • 2 cups shelled edamame
  • 6 scallions, chopped
  • 4 cups veggies of choice, chopped (cucumber, shredded brussel sprouts, bell pepper, cabbage, etc)
  • 2 cups cooked shredded chicken*
  • 1 cup fresh chopped herbs (basil, parsley, cilantro would all be good)
  • 4 tbsp tamari (or soy sauce)
  • 2 tbsp fish sauce
  • 1 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 1-2 tbsp chili crisp *
  • Juice of 1 lime
  • 1-2 tbsp olive oil
  • Salt and pepper


  1. Whisk the dressing ingredients together (tamari, fish sauce, sesame oil, rice vinegar, chili crisp, and lime juice)
  2. In a large bowl toss everything together with the dressing. Drizzle with olive oil and season to taste with salt and pepper.
  3. Serve cold or at room temperature.


  • If you cant find chili crisp or simply don’t have it, substitute sriracha or sambal. 
  • The chicken is optional. I like to use just the white meat on a rotisserie chicken. You could also add cooked shrimp or tofu even.

This would also be a delicious dish to bring to a summer barbecue! No fuss and so much flavor

I hope you give this a try!

xx Chelcie