YIELD: 4 servings | TIME: 35 minutes | ACTIVE TIME: 10 minutes
this little goat went to tokyo soba noodle salad

Tokyo Soba Noodle Salad


  • 4 oz. buckwheat Soba noodles 
  • 1 1/2 tsp sesame oil, divided 
  • 1 cup shelled edamame, thawed if frozen
  • 1 red, orange or yellow bell pepper, thinly sliced into matchsticks 
  • 1 cup finely-shredded purple or green cabbage
  • 1 medium carrot, peeled and grated (about 1 cup shredded carrot)
  • 1/2 cup fresh mint leaves, roughly chopped 
  • 3 Tbsp This Little Goat went to Tokyo, plus more for topping
  • 2 Tbsp rice wine vinegar 
  • 1 - 1 1/2 tsp Sambal Oelek 
  • Kosher salt
  • This Little Goat went to Japan Everything Crunch


  1. Cook noodles according to package instructions. Drain and rinse with cold water. Toss with a drizzle of sesame oil to prevent the noodles from sticking and spread on a baking sheet to cool completely.
  2. Once the noodles have cooled, add to a large mixing bowl along with the edamame, pepper, cabbage, carrot and mint. Add in the Tokyo sauce, vinegar, Sambal, remaining 1 teaspoon sesame oil and 1 teaspoon salt. Toss to combine.
  3. Refrigerate for at least 15 minutes, allowing the flavors to come together. Season to taste with salt.
  4. Top with a drizzle of sweet and salty Tokyo sauce and a sprinkle of Little Goat went to Japan crunch for a touch of bold umami flavor. Dig in!

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