Dinner

Cold Buckwheat Noodles with Miso Dressing Recipe

Bylilan Sage April 30, 2026April 30, 2026

Introduction

Cold buckwheat noodles with miso dressing is a refreshing and flavorful dish perfect for warm days or light meals. This Asian-inspired recipe combines tender soba noodles with a savory, tangy miso dressing and crisp vegetables for a satisfying bite every time.

A close-up view of a white bowl filled with three main layers: the bottom layer has light brown soba noodles with a slightly rough texture; mixed within and on top there are bright green edamame beans and crisp, thinly sliced orange carrot strips; scattered throughout are small pieces of chopped peanuts and bits of fresh green herbs adding contrast. The bowl sits on a white marbled surface with a soft natural light highlighting the vibrant colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tbsp miso paste
2 tbsp rice vinegar
1.5 tbsp maple syrup
1 tbsp chili garlic sauce (sambal oelek or sriracha)
1 tsp sesame oil
2 tsp soy sauce
2 tbsp water
8 oz dried soba noodles
1 cup shelled edamame
1 cup carrots (thinly sliced)
1 1/2 cup bean sprouts
1/4 cup mint leaves (roughly chopped)
1/4 cup cilantro leaves (roughly chopped)
1/4 cup crushed cashews

Instructions

Step 1: Bring a large pot of water to a boil for the soba noodles. If using frozen edamame, prepare a second pot of boiling water or cook according to package instructions in the microwave.
Step 2: While waiting, whisk together the miso paste, rice vinegar, maple syrup, chili garlic sauce, sesame oil, soy sauce, and water in a small bowl until smooth. Set aside.
Step 3: Cook the soba noodles in the boiling water following the package directions. Once cooked, drain and rinse under cold water to remove starch and stop cooking.
Step 4: Prepare the vegetables by thinly slicing the carrots and roughly chopping the mint and cilantro leaves. Cook the edamame as directed on the package.
Step 5: In a large bowl, combine the cold soba noodles, edamame, carrots, bean sprouts, mint, and cilantro. Pour the miso dressing over the mixture and toss gently to coat everything evenly.
Step 6: Serve the salad garnished with crushed cashews. Optionally, add sesame seeds or chopped spring onions for extra texture and flavor.

Tips & Variations

For a nut-free version, substitute cashews with toasted sesame seeds or omit completely.
To add protein, include grilled chicken, tofu, or shrimp.
Adjust the chili garlic sauce amount to control the spiciness.
Use fresh herbs like basil or Thai basil for a different aromatic twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. The noodles may absorb more dressing over time, so toss gently before serving again. Serve chilled or at room temperature; avoid reheating as the fresh ingredients and dressing are best enjoyed cold.

How to Serve

A close-up view of a white bowl filled with a noodle dish, featuring a thick bundle of light brown soba noodles twisted in the center. Around the noodles, there are bright green edamame beans, thin bright orange carrot strips, and white bean sprouts mixed evenly. Some small pieces of chopped nuts are scattered on top, adding texture. The bowl rests on a white marbled surface, and the photo highlights the freshness and mix of colors in the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh buckwheat noodles instead of dried soba noodles?

Yes, fresh buckwheat noodles can be used. Just adjust the cooking time according to the package instructions and rinse them with cold water after cooking to prevent sticking.

What can I substitute for miso paste?

If you don’t have miso paste, you can use a mild soy sauce or tamari mixed with a pinch of tahini to mimic the umami flavor, though the taste will be different. For the best authentic flavor, miso paste is recommended.