this little goat went to tokyo soba noodle salad

Tokyo Soba Noodle Salad

yield: 4 servings

time: 35 minutes

active time: 10 minutes


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


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.

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.

Refrigerate for at least 15 minutes, allowing the flavors to come together. Season to taste with salt.

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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