Recipes

Chili Crisp Cucumber Soba Noodle Salad

by StudioLink Recipe.
June 30, 2026
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Made by Mariyah

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This Chili Crisp Cucumber Soba Noodle Salad is fresh, crunchy, and packed with bold flavor. Chewy soba noodles, crisp cucumbers, edamame, herbs, and a savory chili-lime dressing make this a quick lunch, light dinner, or meal prep favorite.

Ingredients:

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For the Noodles & Greens
  •   1 4.75 oz bundle soba noodles
  •   1/2 cup frozen shelled edamame ((optional))
  •   2 Persian cucumbers (or mini cucumbers, thinly mandoline)
  •   1/4 cup cilantro (finely chopped)
  •   3 scallions (thinly sliced on a bias)
  •   1/4 cup roasted cashews (or roasted peanuts, roughly chopped (optional))
  •   toasted sesame seeds (for garnish)
 
For the Chili-Lime Sauce
  •   2 tsp sesame oil
  •   2 tsp soy sauce
  •   2 tsp lime (juiced)
  •   2 tsp chili crisp
  •   1 tsp honey (sub with maple syrup if vegan)
  •   1 tsp white miso paste
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Bring a pot of salted water to a boil. Cook the soba noodles until tender but still chewy. During the final minute of cooking, add the edamame to blanch.
  2. Drain and rinse the noodles and edamame under cold water. Drain well.
  3. Meanwhile, whisk together the sesame oil, soy sauce, lime juice, chili crisp, honey, and white miso paste until smooth.
  4. In a large bowl, combine the cucumbers, cilantro, and scallions.
  5. Add the cooked soba noodles and edamame to the bowl.
  6. Pour the dressing over everything and toss until evenly coated.
  7. Top with the roasted cashews or peanuts and a generous sprinkle of toasted sesame seeds.
  8. Serve immediately or chill for 30 minutes before serving.

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