A bright, vegetable-forward soba noodle salad dressed in a honey-miso dressing makes an ideal light lunch, side dish or make-ahead meal. This Green Goddess version is loaded with green vegetables, fresh herbs and nutty buckwheat noodles. It’s quick to assemble, requires only a little chopping, and holds up well in the refrigerator — perfect for meal prep, picnics and warm-weather gatherings.

Ingredients

Below are the suggested ingredients; feel free to swap or add vegetables and herbs to suit your taste.

• Soba noodles (300g / ~10.5 oz) — buckwheat noodles with a mild, nutty flavor. Some brands include wheat flour, so check labels if you need gluten-free noodles.
• Greens — a mix such as green beans (200g / ~7 oz), asparagus (1 bunch, about 8 stalks), arugula (a generous handful), frozen peas (1 cup) and frozen edamame (1 cup). Use what you have: broccoli, bok choy or cucumber also work well.
• Herbs — a handful each of cilantro (coriander) and mint. If you dislike cilantro, substitute parsley, basil or Thai basil.
• Scallions — 4, finely sliced.
• Sesame seeds — 2 tablespoons, toasted if desired.
• Sesame oil — 1 tablespoon for tossing the noodles, plus 1 tablespoon for the dressing.
• Dressing — zest and juice of 1 lime (or lemon), 1 tablespoon white miso paste, 1 tablespoon fish sauce (or soy sauce for a vegetarian option), 2 tablespoons honey (or maple syrup), and 2 tablespoons olive oil.
• Salt — for the blanching water, about 1 tablespoon in a large pot of water.

How to make it

1. Prepare the vegetables. Trim the woody ends from the asparagus and slice them on the diagonal into roughly three pieces each. Trim the ends from the green beans and thinly slice the scallions.

2. Blanch the greens. Bring a large pot of salted water to a boil. Add frozen peas and edamame and cook for about 3 minutes to defrost and heat through. Then add the asparagus and green beans and blanch for an additional minute. Remove the vegetables with a slotted spoon and spread them on a paper towel–lined tray or plate to dry.

3. Cook the soba noodles. Return the pot to the stove, bring the water back to a boil and cook the soba according to package directions (usually around 4–6 minutes). Drain and immediately plunge the noodles into cold water. Rub the noodles gently between your hands while rinsing to remove excess starch and prevent clumping. Repeat once more if needed, then drain and toss with 1 tablespoon sesame oil to keep them separate.

4. Make the dressing. In a small bowl, combine the lime zest and juice, miso paste, fish sauce or soy sauce, sesame oil, honey and olive oil. Use a fork to press and break up the miso so it blends smoothly into the dressing.

5. Toss and assemble. Lay the arugula across the base of a large serving platter or bowl. Combine the cooled soba with the blanched vegetables, half the scallions and half the herbs, then toss with about half the dressing. Pile the tossed noodles and greens on top of the arugula.

6. Finish and serve. Drizzle the remaining dressing over the salad, scatter the remaining herbs and scallions on top and finish with sesame seeds. Serve immediately or chill for later.

Got a question?

More ideas to try

If you enjoy this salad, try other quick noodle and bowl recipes for simple weeknight meals or entertaining.

Notes

Ingredient tips: White miso is milder and less salty than darker miso varieties and works best here. If you want a vegetarian dressing, substitute fish sauce with soy sauce.

Substitutions: Swap greens and herbs based on seasonality and preference. Spinach works instead of arugula, and parsley or basil are good alternatives to cilantro.

Storage: Stored in an airtight container, the salad keeps for 4–5 days in the fridge, making it ideal for weekly meal prep.

Serving suggestions: Serve as a main for a light meal or pair with grilled meats or fish to add more protein.

Nutrition (per serving)

• Serving size: 300g
• Calories: 470
• Sugar: 14.1g
• Sodium: 992.5mg
• Fat: 13g
• Protein: 18.3g