Soba noodle salad with edamame, coconut chips, and ginger-sesame dressing

Prep Time 20 minutes
Cook Time 5 minutes
Servings 4 portions

This recipe for a Soba noodle salad is not only quick and easy, it's full of fresh, tasty, and colourful ingredients. Don't forget to sprinkle on a few coconut chips as a crunchy topping - each flavour (Jive, Hula, Charleston or Classic) will add a little something extra to the salad. Add them just before serving so that they stay crispy. Soba noodles are a great addition to your pantry - they're made from buckwheat, and they're just as good served cold as they ae hot. They play well here with our scrumptious ginger-sesame dressing, with it's soy sauce, sesame oil, lime and ginger base, but they're also fantastic in our favorite recipe for miso soup. You can find them in the Asian products section of your favorite grocery store.


How it's made: soba noodle salad


  • 2 servings of soba noodles (they usually come pre-portioned in the bag)
  • 1 1/2 cup of shelled edamame
  • 2 carrots, grated
  • 3/4 cup of sugar snap peas
  • 1 avocado
  • 1/2 cup of fresh cilantro, chopped
  • 2 tablespoons of
  • 2 green onions, chopped
  • 1 pack of or


  1. Grate the carrots and shell the sugar snap peas.
  2. Bring a large pot of water to a boil. While the water is heating up, toast the sesame seeds lightly in a small frying pan over medium heat for 3 to 4 minutes, stirring regularly so that they don't burn. Cook the soba noodles in the boiling water, following package directions (usually about 5 minutes). Add the frozen edamame about 1 minute before the noodles are done cooking. Drain and rinse with cold water to stop the cooking process.
  3. While the soba noodles are cooking, prepare the ginger-sesame dressing.
  4. In a large bowl, mix the cooked noodles and the veggies together.
  5. Add the dressing and mix well. Garnish with fresh cilantro, toasted sesame seeds, and JIVE spicy coconut chips and serve.

How it's made: ginger-sesame dressing


  • 1/4 cup of tamari soy sauce
  • 2 tablespoons of olive oil
  • Juice of 1 lime
  • 1 teaspoon of toasted sesame oil
  • 1 tablespoon of maple or agave syrup
  • 2 teaspoons of grated ginger
  • 1 teaspoon of sriracha sauce
  • 1 clove of garlic, finely minced


  1. Mix all the ingredients together in a small bowl and whisk until emulsified.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.


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