Crunchy Vegetable Noodle Salad

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Veggie noodle salad lunch

I know you'll love this flavorful noodle salad brimming with veg.  It makes a perfect weekday pack along lunch for work, school, picnics or even travel.  You will make everyone jealous when you open up this for lunch.   

Busy Mom tip: Start the noodles in boiling water and at the end of the cook time, add the edamame and peas directly to the noodles (they will cook in just a minute or 2) and drain together.

  • Duration
  • Cook Time
  • Prep Time
  • 3Servings



  • 6 ounces buckwheat soba noodles, cooked
  • ½ medium cucumber, peeled and cut into matchstick pieces
  • 1 small carrot, grated
  • 2 radishes, thinly sliced
  • 1 teaspoon sesame seeds (optional)
  • ¼ cup frozen and cooked al dente shelled edamame
  • ¼ cup frozen and cooked peas
  • Add-ins: sliced hard-boiled egg, sliced chicken, sliced turkey, leftover brisket, cooked pea-pods, sliced tomatoes


  • 2 teaspoons peanut butter
  • ¼ cup soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons honey
  • 2 tablespoons orange juice
  • 2 teaspoons fresh grated ginger
  • ⅓ cup extra virgin olive oil


1. Combine noodles, cucumber, carrot, radishes, sesame seeds, edamame, and peas in a bowl.

2. Whisk peanut butter, soy sauce, vinegar, honey, orange juice, ginger, and evoo together in a separate bowl. Extra vinaigrette can be stored, covered, in the refrigerator for up to 2 weeks.

3. Toss vinaigrette with salad and transfer salad to individual containers. Add toppings of your choice.