Dina Strangaric |

Soba Noodles

There’s a special place in our hearts for dishes that can be eaten warmed or straight from the fridge, and this one is a perfect example. With a zingy sauce and crunchy edamame, these soba noodles can be eaten with canned salmon for those busy afternoons or swapped out for cubed tofu if you’re vegetarian. This recipe serves two, but if you’re cooking for more, double everything.💚


  • 2 TBSP Tamari
  • 1 juiced Lime
  • 20g grated Ginger
  • 1 TBSP Maple Syrup
  • 1 TSP Sesame Oil

Noodles: (serves 2)

  • 1 bunch Soba Noodles (usually there are 3 in a pack)
  • 100g frozen Edamame
  • 210g can of Salmon or 200g Hard Tofu
  • Pinch of dried Chilli (optional)
  • Sesame seeds & Coriander to dress


  1. Cook Soba Noodles according to pack instructions
  2. For final minute of cooking, add edamame to saucepan
  3. Drain & let cool
  4. In a separate jar/bowl, combine ingredients for sauce
  5. Mix the salmon & sauce into the noodles (if using tofu, cut into cubes & fry, then add to noodles)
  6. Top with Sesame Seeds, Chilli and Coriander
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