This nourishing noodle dish combines the earthy depth of whole-grain or buckwheat soba noodles with the crisp freshness of shredded cabbage, the natural sweetness of julienned carrots, and the satisfying bite of protein-rich edamame. A creamy tahini–ginger dressing ties everything together, balancing nutty richness with bright citrus and a gentle tang of rice vinegar. Optional chilli slices add a lively kick, while toasted sesame seeds provide a delicate crunch.

Health Benefits

• Wholegrain or buckwheat soba noodles: A source of complex carbohydrates and fibre, helping to sustain energy and support digestive health. Buckwheat is naturally gluten-free (if 100% buckwheat noodles are used) and rich in antioxidants like rutin, which may support heart health.
• Cabbage: Packed with vitamin C, vitamin K, and phytonutrients that support immunity and bone strength. Its cruciferous compounds are linked to anti-inflammatory and detoxifying benefits.
• Carrots: High in beta-carotene, which converts to vitamin A to support eye health and skin vitality. Their natural sweetness balances the savoury dressing.
• Edamame: A plant-based protein powerhouse, offering all essential amino acids. Also rich in folate, iron, and calcium, making it an excellent choice for supporting bone health and energy metabolism.
• Tahini, made from sesame seeds, provides healthy fats, plant-based protein, and essential minerals such as magnesium and zinc. It contributes to satiety and supports healthy skin and hair.
• Ginger & Lemon: Ginger aids digestion and has anti-inflammatory properties, while lemon juice adds vitamin C and enhances iron absorption from plant foods.
• Sesame Seeds (optional): A sprinkle adds extra calcium, iron, and healthy fats, boosting the mineral profile of the dish.

Why You’ll Love It

This recipe is more than a quick, flavourful meal—it’s a balanced bowl designed to nourish body and mind. With fibre, protein, and healthy fats working together, it supports steady energy, satiety, and overall well-being. It’s versatile enough for lunch or dinner, and can be enjoyed warm or chilled as a refreshing salad-style dish.

Soda Noodles with Cabbage, Carrot and Edamame

Catherine Barclay

A vibrant, plant-powered bowl of nutty soba noodles tossed with crisp cabbage, sweet carrot ribbons, and protein-rich edamame. Finished with a creamy tahini–ginger dressing and a hint of lemon, this dish is fresh, nourishing, and full of flavour. Optional marinated mushroom, chilli or sesame seeds add extra zing and crunch.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Main Course

Cuisine Japanese

Servings 4 servings

Ingredients

  

1x2x3x

• 300 grams soda noodles
• 200 grams shredded green cabbage or savoy
• 2 medium carrots julienned
• 200 grams shelled edamame cooked
• 3 tbsp tahini
• 2 tbsp rice vinegar
• 1 tbsp grated ginger
• 2 tbsp lemon juice
• 2-3 tbsp water
• 1 tbsp sesame seeds optional
• 1 red chilli thinly sliced – optional
• marinated mushroom optional

Instructions

 

• Cook the soda noodles according to the package, drain and rinse under cold water to stop cooking.
• Whisk tahini with rice vinegar, lemon juice, grated ginger and water until smooth. Adjust thickness with extra water
• Toss noodles with cabbage, carrots, edamame and dressing. Add mainated mushrroms, sliced chilli and/or sesame seeds, serve chilled or at room temperature.

Keyword edamame, plant-based, Soda noodles, vegan, wfpb

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