This soba noodle salad is healthy, refreshing, and a meal in itself! Ready in minutes and easy to customize!
We love salads that are hearty enough to eat as a meal. We’ve had a black bean and corn salad, a roasted veggie salad, and this delicious soba noodle salad.
- Why you’ll love this recipe
- Ingredients needed
- How to make a soba noodle salad?
- Step 1: Cook soba noodles
- Step 2: Mix vegetables and noodles
- Step 3: Prepare peanut dressing
- Step 4: Mix dressing with noodles
- Tips to make the best recipe
- Flavor variations
- Storage instructions
- More salad recipes to try
- Frequently asked questions
Why you’ll love this recipe
- Easy. The salad comes together in no time and this works well for a fast and fresh dinner.
- Healthy. Packed with slow-releasing carbs, protein, and tons of vegetables, this screams balance.
- Easy to customize. Change up the vegetables, add some protein, or use different sauces- the possibilities are endless!
What I love about this recipe is that it works fabulously as part of a weekend meal prep! I like to make a double batch and portion them out, so I have lunches prepped for the week!
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This recipe calls for very simple pantry staple ingredients, including the dressing. Here is what you’ll need:
For the salad
- Soba noodles. Kind of Japanese noodles that are made from buckwheat flour.
- Carrots. Peeled and chopped.
- Red bell pepper. To taste.
- Cucumber. Slice into pieces.
- Cilantro. Adds flavor.
Soba noodle salad dressing
- Peanut butter. Use either store-bought or homemade peanut butter.
- Rice vinegar. Adds a tangy and salty flavor to the salad.
- Garlic. Minced.
- Ginger. Minced.
- Hot sauce. To add some heat.
- Maple syrup. Adds a strong flavor.
- Soy sauce. A must for any Asian-style dressing.
- Warm water. As required.
- Black sesame seeds. To serve.
- Cilantro. Adds flavor.
How to make a soba noodle salad?
Besides boiling some water for the noodles, there isn’t much else that goes to making this recipe.
Step 1: Cook soba noodles
Boil a large pot of water to cook soba noodles. Then, remove the hot water and rinse them under cold water immediately. Set aside.
Step 2: Mix vegetables and noodles
Mix the cooked noodles with vegetables, cut them before, and cilantro in a large bowl.
Step 3: Prepare peanut dressing
In a separate bowl, mix all the ingredients for peanut dressing and mix well to combine. If the dressing is too thick, add more water to adjust the consistency. At this point, check the seasoning and add more if required.
Step 4: Mix dressing with noodles
Pour the dressing over the noodles and mix until well combined.
Tips to make the best recipe
- Always drain the excess water from soba noodles and rinse them with cold water to keep them from sticking to each other.
- Soba noodles cook faster than other types of noodles, so ensure that you keep a firm eye on them.
- Assemble the soba noodle salad just before serving. If you assemble it before and keep it for a long time, the noodles can become soggy.
The beauty of this salad is just how easy it is to customize. Here are some ideas:
- Use different vegetables. Spinach, broccoli, and zucchini are all fantastic additions.
- Add some protein. Tofu, tempeh or even some grilled fish.
- Make them spicy. Mix red pepper flakes or any other seasoning in the dressing to make soba noodle salad spicy.
- Add some crunch. Toss through some roasted peanuts or cashews, or even some lightly toasted coconut flakes.
- To store. Leftovers can be stored in the refrigerator, covered, for up to three days.
- To freeze. Like most salads, we don’t recommend freezing it.
More salad recipes to try
Frequently asked questions
Yes, soba noodles are good for you as they are low in fat, higher in protein than other noodles, and contain fiber. Paired with vegetables and protein, they make the base for a well-balanced meal.
Soba noodles are healthier than rice because they are considered a wholegrain and have more protein and fiber.
You can serve soba noodles with grilled tofu, or tempeh, or dress it up with some aioli or peanut sauce.
Soba Noodle Salad
- 8 oz packet Soba Noodles 240 grams
- 2 large Carrots Julienned (with a vegetable peeler or spiralizer)
- 1 large Red Bell Pepper Julienned
- 1 large Cucumber Julienned (leave seeds in the middle out)
- 3/4 cup Cilantro chopped
For Peanut Dressing:
- 1/2 cup Peanut Butter smooth
- 1 1/2 tablespoons Rice Vinegar
- 1 1/2 teaspoon Garlic Minced
- 2 teaspoons Ginger Freshly Grated
- 2 teaspoons Hot Sauce
- 1 tablespoon Maple Syrup
- 2 1/2 tablespoons Soy Sauce
- 1/3 cup Warm Water extra if needed
- 1 tbsp Black Sesame Seeds Toasted, for garnish
- 1 tbsp Cilantro for garnish
- Bring a large pot of water to boil. Cook Soba Noodles according to directions, and then drain and rinse under cold water immediately. Set aside.
- Once you have julienned all your vegetables, combine them with the cool Soba Noodles and chopped Cilantro in a large bowl.
- In a seperate bowl, combine all ingredients for your Peanut Dressing and whisk to combine. If it is too thick, add more warm water as necessary.
- Test for seasoning and adjust according to personal preference.
- Pour dressing over your Noodles/Vegetables and toss gently to thoroughly coat your noodles in the sauce.
- Serve sprinkled with Black Sesame Seeds and extra chopped Cilantro.
Crazy Vegan says