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Soba noodles in a bowl with salmon, edamame, cucumbers, and scallions.

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Sesame Ginger Soba Noodle Bowl with Salmon

This sesame ginger soba noodle bowl is tossed with nourishing flaked salmon, edamame, and cool cucumbers making it the perfect summer meal.


  • 1 pack Chicken of the Sea® Wild Catch Alaskan Salmon, drained
  • 4 oz soba noodles
  • 1/2 cup thinly sliced cucumbers
  • 1/4 cup edamame
  • 1 2 scallions, thinly sliced (about 1/4 cup)
  • Sesame seeds, for garnish

Sesame Ginger Dressing.

  • 1 TBSP sesame oil
  • 1 TBSP low-sodium soy sauce
  • 1 TBSP water
  • 2 tsp rice vinegar
  • 1 tsp grated fresh ginger root


  • Cook the soba noodles as per the instructions on the package. When done, drain, run under cold water, and set aside.
  • In a small bowl, whisk together the sauce ingredients until well combined. Transfer the soba noodles back to the pot they were boiled in (or to a mixing bowl) and drizzle half of the sauce over the noodles; toss to evenly coat the noodles.
  • Add the drained salmon, cucumbers, edamame, and scallions to the noodles. Drizzle the rest of the sauce over the contents; toss to coat, while also mixing all of the ingredients into the noodles.
  • Evenly distribute between two bowls and garnish with sesame seeds.