Soba Noodle Salad with Edamame and Napa Cabbage

By Anne Wilfong, RD, LD – February 17, 2012

What You Need

6-ounce package of soba noodles
2 cups Napa cabbage, thinly sliced
2 medium raw carrots
1/2 cup cooked, shelled edamame
3 tablespoons sesame oil
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 tablespoon sesame seeds
3 tablespoons thinly sliced green onions


Calories 195
Protein 7 g
Carbohydrates 17 g
Fat 13 g
Sodium 557 mg
Fiber 2 g

Serving Size: 1 cup
Makes Approximately 4 cups

How You Make it

1. Cook noodles according to package directions. Drain and rinse well under cold water. Set aside.

2. While noodles are cooking, heat a non-stick skillet over medium heat. Add sliced cabbage to skillet and cook until slightly wilted.

3. Using a vegetable peeler, peel carrots into paper-thin strips.

4. Combine soba noodles, carrots, edamame, and Napa cabbage

5. Whisk sesame oil, vinegar, and soy sauce together.

6. Gently combine noodles with dressing and top with sesame seeds and green onions.

7. Serve immediately or chilled.

Price per serving: $1.41
Restaurant Price: $5.99

Did you know?

In general, soba noodles are a combination of buckwheat and wheat; however, some are 100% buckwheat, which is gluten free.

This recipe is brought to you by Whole Foods Market.

Registered and licensed dietitians Alexa Sparkman and Anne Wilfong can provide reliable, objective nutrition information, separate facts from fads, and translate the latest scientific findings into easy-to-understand nutrition information. For more information about their nutrition counseling practice, contact Alexa or Anne at 512.257.0898 or



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