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Top view of white plate with soba noodle green bean salad on a wooden table.

Sesame Soba Noodle Salad

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This is my favorite cold noodle salad with Asian flavors. The sesame oil mayonnaise is a great recipe on its own. It becomes epic when mixed with soba noodles, crunchy shallots, and green beans.

Disclaimer: consult a doctor before eating mayonnaise with raw egg, especially if pregnant or giving it to children. 

  • Total Time: 40 minutes
  • Yield: 4 servings



For the sesame mayonnaise:

Use pasteurized eggs if you can't get very fresh ones from a reliable source. Or use this store-bought mayonnaise shortcut.

  • 1 egg
  • 2 egg yolks
  • 2 1/2 tablespoons rice vinegar
  • 2 1/2 tablespoons soy sauce
  • 3 tablespoons good mustard (I used Maille ancient mustard)
  • 1/4 cup toasted sesame oil
  • 1 cup olive oil
  • 1 1/2 cups sunflower oil
  • 1 teaspoon sriracha or similar

For the noodle salad:

  • 1/2 cup sesame mayonnaise (recipe above)
  • 4 portions of soba noodles
  • 1/4 cup canola or peanut oil
  • 2 cups green beans, cooked, cut into pieces (defrost if using frozen)
  • 1 large shallot, thinly sliced
  • 1/2 cup thinly sliced green onion
  • Sesame seeds, to garnish


For the sesame mayonnaise:

  1. Put egg, yolks, vinegar, soy sauce and mustard in the bowl of a food processor and process 1 minute. Or use a bowl and an immersion blender.
  2. With the machine on the lowest speed, start adding the sesame oil in a very thin stream, followed by the olive oil in the same way.
  3. Finally add the sunflower oil, gradually, but you don’t need to be so careful since the mayonnaise will have emulsified by now.
  4. Add sriracha and taste. Adjust seasonings accordingly.
  5. Keep refrigerated.
  6. Makes about 2 1/2 cups.

For the noodle salad:

  1. Cook noodles in abundant salted water according to package directions. I like them al dente, as they can turn quite soft if cooked too much, like regular pasta. 
  2. Meanwhile, heat oil in a skillet and add shallots and green beans.
  3. Cook for a few minutes until most shallots are crispy. Transfer to a paper towel to drain while preparing the noodles.
  4. Rinse noodles under cold water and transfer to a bowl, or to the same pot where you cooked them.
  5. Add the mayonnaise and mix. Taste and adjust to your personal palate.
  6. Transfer to a serving platter, and top with green beans, shallots, green onions and a sprinkle of sesame seeds.


  • Mayonnaise: instead of making the sesame mayo from scratch, add some sesame oil, mustard, and soy sauce to store-bought mayonnaise. It will also last longer. The homemade version should be eaten in the first few days after making it. You can make half the recipe (easier if you use an immersion blender).
  • Make ahead: 
    Mayonnaise: can be made a day or two ahead. It may last longer, and that depends entirely on the freshness of the eggs. Please note that we encourage you to ask a physician or nutritional expert if you have any doubts. 
     last for two days in the fridge after being mixed with the sesame mayonnaise. 
    Green beans: can be cooked ahead of time, and last several days in the refrigerator. If using frozen, it will only take minutes to defrost them in boiling water. 
  • Use a different vegetable: instead of green beans, use broccoli or broccolini, mushrooms or red bell pepper. Or a mix.
  • Author: Paula Montenegro
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Pasta
  • Method: Cooking
  • Cuisine: International


  • Serving Size: 1/4
  • Calories: 525
  • Sugar: 2.3 g
  • Sodium: 630.8 mg
  • Fat: 35.3 g
  • Carbohydrates: 47.4 g
  • Fiber: 1.7 g
  • Protein: 9.7 g
  • Cholesterol: 11.6 mg