Matcha Soba Noodle Salad

Cool, nutty and refreshing, this matcha soba noodle salad tosses buckwheat noodles in a creamy matcha-sesame dressing with crisp cucumber, edamame and scallion. It's a light, plant-based lunch that shows off matcha's savoury side — ready in 20 minutes and perfect for meal prep.

Why you'll love it

• Fast, fresh and entirely plant-based
• Matcha adds colour, antioxidants and a gentle grassy depth to the dressing
• Great warm or chilled — ideal for lunchboxes

Ingredients

Serves 2.

Salad

• 180 g dried soba (buckwheat) noodles
• 1 cup shelled edamame
• 1 Lebanese cucumber, ribboned
• 2 scallions, thinly sliced
• 1 tbsp toasted sesame seeds

Matcha-sesame dressing

• 1 tsp culinary matcha, sifted
• 2 tbsp tahini or sesame paste
• 1 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tsp maple syrup
• 1 tsp grated ginger
• 2–4 tbsp cold water, to loosen

How to make matcha soba noodle salad

1. Cook the soba per packet, adding the edamame for the final 2 minutes. Drain and rinse under cold water until completely cool.
2. Whisk the dressing. Combine the sifted matcha, tahini, soy, vinegar, maple and ginger, then whisk in cold water a little at a time until pourable and creamy.
3. Toss. Combine noodles, edamame, cucumber and scallion with the dressing.
4. Finish with sesame seeds and extra scallion. Serve chilled.

Tips & variations

• Add pan-seared tofu or edamame for extra protein.
• Sift the matcha into the dressing so it emulsifies smoothly.
• Rinsing the soba well keeps the noodles springy, not gummy.

Frequently asked questions

Is soba gluten-free?

Only if it's 100% buckwheat — check the label, as many blends contain wheat.

Can I make it ahead?

Yes; keep the dressing separate and toss just before serving.

Want more savoury matcha? Try our matcha mushroom soup.