Zucchini Soba Noodle Salad with Sesame Ginger Dressing

Zucchini and soba noodles are the perfect salad base in this zucchini soba noodle salad that features crunchy sweet peppers, lots of fresh herbs, and a flavorful fresh ginger sesame dressing.

Did someone order the most GLORIOUS summer lunch salad?

Me. It was me, I ordered it, and I will continuously be ordering this noodle goodness alllll summer long with extra sesame ginger dressing, thanks.

Friends, this salad really does have it all. We’ve got half-and-half soba noodles and zucchini noodles making this salad both hearty and light at the same time, tons of fresh summer ingredients, and omg that dressing…

Definitely one of those salads where you’re going to count down the minutes til that lunch break. I know I sure do.

This Soba Noodle Salad Features…

• Tender soba noodles and zucchini noodles
• Crisp sweet peppers and lots of fresh cilantro and green onions
• A savory, flavorful sesame ginger dressing

Making the Salad

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Soy sauce
• Rice wine vinegar
• Vegetable oil
• Sesame oil
• Brown sugar
• Ginger
• Garlic
• Red pepper flakes
• Soba noodles
• Zucchini
• Sweet pepper
• Green onions
• Cilantro
• Peanuts
• Sesame seeds

Tips for Perfect Soba Noodle Salad

1. Puree dressing in blender or food processor – this breaks down the dressing into a smooth texture.
2. Use a mix of soba noodles and zucchini noodles – we love the texture variety it gives this salad. If you don’t have a spiralizer, you can julienne the zucchini instead.
3. Cook soba noodles to al dente – follow package instructions for timing and make sure to cook noodles only to al dente so they don’t turn mushy.
4. Rinse and drain noodles – this removes the extra starch from the noodles and stops the cooking process.
5. Dress salad just before serving – this will keep all the ingredients fresh and crisp.

Recipe Variations

Try these ideas for a different twist on this salad.

• Add protein – try adding cooked tofu, shrimp, chicken, or turkey.
• Make it spicy – this salad is pretty mild as-is, but you can easily dial the heat up or down. Skip the red pepper flakes for less heat, or use more + a minced jalapeno or habanero pepper for some extra heat.
• Use another noodle – try wheat noodles, lo mein, or vermicelli in place of the soba noodles.
• Add more veggies – try adding shredded cabbage, carrot, avocado, or cucumber.

Meal Prep Instructions

Follow these instructions for time-saving make ahead tips.

• Make the dressing – the dressing stores well in refrigerator up to 1 week. Shake well before using.
• Cook the noodles – cook the soba noodles, rinse and drain well, and store in refrigerator up to 6 days.
• Assemble the salad ingredients – combine the cooked noodles, zucchini noodles, sweet peppers, green onion, and cilantro in a large container and toss to combine. Store in refrigerator up to 4 days.
• Dress the salad – when ready to serve, toss dressing with the entire salad (or individual portions) and top with peanuts and other optional garnishes.

That wonderful gingery sesame dressing coats every inch of the soba and zucchini noodles in its goodness and don’t even get me started on the TEXTURE element of this salad! The crisp sweet peppers, tender noodles, and crunchy peanuts are doing the heavy lifting here.

Lunch plans for summer = all sorted.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

Try these other pasta salad favorites next!

• Vietnamese Noodle Salad
• Lemon Kale Caesar Pasta Salad
• Vermicelli Noodle Salad