Cold Soba Noodles with Craisins® Dried Cranberries, Ginger, Cucumbers, and Herbs



  • 240g of soba noodles (about 2 bundles) or spaghetti noodles of choice
  • 1 large or 2 small English cucumbers
  • 1/3 cup tahini
  • 2 tablespoons rice vinegar
  • 2 tablespoons finely grated fresh ginger
  • 1 tablespoon low sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 cup total, a mix of chopped fresh cilantro, basil, and mint
  • 1 pinch red pepper flakes
  • 1/3 to 1/2 cup water
  • 1 cup Ocean Spray® Craisins® Original Dried Cranberries
  • 3/4 cup chopped scallions (4 or 5)
  • 2 tablespoons toasted sesame seeds


Bring a large pot of salted water to boil and cook the soba noodles until al dente, according to package directions (usually 3 to 4 minutes). Drain and rinse under cold water. Transfer to a large mixing bowl and set aside.

Peel, cut the cucumber into 3-inch (7cm) long pieces, and finely julienne.

In a small bowl, whisk together the tahini, rice vinegar, ginger, soy sauce, sesame oil, herbs (save a few a tablespoons for garnish), and red pepper flakes. Once blended, whisk in some of the water to loosen to your desired consistency.

Toss the soba noodles in about ¾ of the sesame-ginger sauce. Mix in the Craisins® Dried Cranberries, cucumber, scallions, and sesame seeds. Season to taste with additional soy sauce or salt. Garnish with remaining herbs.


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