Savor the bold flavors of this vegan cold soba noodle salad! A combination of chewy noodles, crisp veggies, and zesty dressing make it a must-try. Perfect for warm weather and delicious as a meal or side dish. This is the ultimate in fresh and easy foods that are packed with nutrients and flavor in every bite.
Vegan Noodle Salad
One of the earmarks of vegan cuisine is focusing on fresh and whole ingredients. Creating bold flavors that are both satisfying and nourishing is a must. This cold soba noodle salad is the perfect example of this. With a blend of crisp vegetables, chewy noodles, and a perfectly flavored dressing, it's one of those easy meals you will make time and again!
The Japanese buckwheat flour soba noodles give this dish a lovely chewy texture and slightly nutty flavor that goes perfectly with the sesame oil in the dressing. Paired with your favorite crunchy vegetables, it makes each bite a new adventure in flavor.
If you are looking for a more traditional pasta salad, check out this vegan pasta salad. It too has a zesty dressing with bright and fresh vegetables in every bite.
What Vegetables Go in Vegan Soba Noodle Salad?
For this version, we have used red bell pepper, cucumber, and carrots along with fresh ginger and garlic. If you want to add something different to your noodle salad, this is a perfect one to use as a base.
Below are some more vegetables that are great for this salad.
- Daikon radish, thinly sliced
- Shredded red or green cabbage
- Sauteed mushrooms
- Snap peas or snow peas
- Steamed asparagus
- Fresh cilantro
- Green onions
- Bean sprouts
- Water chestnuts
These are just a few of the variations or substitutions you can use in this recipe. Get creative and add in your favorite vegetables for more flavor and texture.
Ingredients
For the salad dressing
- ¼ cup smooth peanut butter, melted
- 1 tablespoon freshly grated ginger
- 1 garlic clove, minced
- 2 tablespoons chili sauce (add more if desired)
- 2 tablespoons dark soy sauce
- 4 tablespoons warm water
- ½ lime, juiced (approximately 1 tablespoon juice)
For the salad
- 1 medium red bell pepper, sliced
- ½ cucumber, sliced and seeds removed
- 1 carrot, sliced
- 7 oz soba noodles (200g)
- ¼ cup scallions, sliced
- 3 tablespoons fresh chopped mint
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds, more or less to taste
Tools Needed
- Stockpot and colander: you will need to cook the noodles. I like a traditional pasta pot, but any large stockpot and colander works for this process.
- Mixing bowls: these will be used for holding the soba once cooked, whisking the dressing, and holding the vegetables before assembling. I recommend a small bowl, medium bowl, and large bowl. You can also use a large bowl with lid for the last steps and to store the salad.
- Measuring cups and spoons: use these to make sure your salad dressing is the right combination of flavors.
- Cutting board and chef's knife or mandolin: For slicing the bell pepper, cucumber, and carrot you will need a cutting board and your choice of knife or mandolin slicer for identical knife cuts.
Video Recipe
How to Make Soba Noodle Salad
Start with mis en place by gathering all of the ingredients, measuring items, and cleaning then cutting your vegetables. Once you have everything ready, you will then begin the cooking and assembling process.
In a large stockpot, bring salted water to a rolling boil. Cook the noodles according to package directions, usually around 5 minutes.
Once al dente, drain them and immediately rinse in a large bowl of iced water. After they have been rinsed, drain and put into the largest bowl and drizzle with 3 tablespoons of sesame oil. Toss then set aside.
While the pasta is cooking, you will whisk together the salad dressing. In a small bowl, add the melted or liquid peanut butter, ginger, garlic, chili sauce, dark soy sauce, water, and lime juice. Whisk until combined, then taste. If desired, add additional chili sauce or lime juice to taste. Cover this and refrigerate for 10 minutes.
Once chilled, assemble the salad by combining the noodles with the dressing and then the sliced vegetables, and fresh herbs.
Mix until everything is coated well. If desired, add in the sesame seeds at this point.
Serve with chopped scallions, cilantro, or additional sesame oil and lime wedges.
Tips for Vegan Soba Noodle Salad
While this is a simple recipe, there are a few things you can do to make it just a bit better. Check them out below.
- Make sure to rinse the pasta well and immediately place in cold water to stop the cooking process.
- Cut the vegetables you choose into the same size when possible to make a more even bite.
- If making ahead of time, keep the dressing separate from the pasta and vegetables until just before serving if possible.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Frequently Asked Questions
Soba noodles can be served both cold or hot. In this salad, they are best served cold or chilled. However, in a more traditional stir fry, you would serve them hot. Both methods are safe and delicious.
No. While some may be made from entirely buckwheat flour, most are a combination of flours and thus would not be safe for a gluten-free diet or for someone with a wheat allergy.
You can find some soba noodles that are totally gluten-free, so don't count this out if you have a dietary restriction. King Soba is one gluten-free brand that is widely available. As always verify ingredients and if they are produced in a gluten-free facility.
One of the most important steps when making soba is to rinse and then cool immediately in cold or ice water. This helps remove any residual residue from the noodle while also stopping the cooking process so they are not overcooked.
Another part of the recipe that helps is that you drizzle the cooled noodles with sesame oil once they have been drained. This helps them to not stick together, adds flavor, and can keep that slimy texture at bay.
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More Vegan Pasta Recipes
Need more vegan pasta to add to your menu? Check out these other recipes that use soba as a base. So many tasty options! Soba is a great option if you are looking for a gluten-free base to your vegan meal. Just make sure to verify the brand you use is certified gluten-free. Bookmark, print, or pin your favorites to make soon!
- Best Teriyaki Noodles with Homemade Teriyaki Sauce (Vegan)
- Sweet and Spicy Chili Garlic Noodles
- Slurpalicious Vegan Peanut Noodles
- 5 Spice Stir-Fry Sauce
- Cold Thai Noodle Salad with Green Curry Dressing (Vegan)
- Best Teriyaki Noodles with Homemade Teriyaki Sauce (Vegan)
- Sweet and Spicy Chili Garlic Noodles
- Slurpalicious Vegan Peanut Noodles
- 5 Spice Stir-Fry Sauce
- Cold Thai Noodle Salad with Green Curry Dressing (Vegan)
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Cold Soba Noodle Salad
Ingredients
For the salad dressing
- ¼ cup smooth peanut butter melted
- 1 tablespoon ginger grated
- 1 garlic clove minced
- 2 tablespoons chili sauce add more if desired
- 2 tablespoons dark soy sauce
- 4 tablespoons warm water
- ½ lime juiced (approximately 1 tablespoon juice)
For the salad
- 1 medium red bell pepper sliced
- ½ cucumber sliced and seeds removed
- 1 carrot sliced
- 7 oz soba noodles 200g
- ¼ cup scallions sliced
- 3 tablespoons mint chopped
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds more or less to taste
Instructions
- Bring salted water to a boil in a large stockpot. Once at a rolling boil, add the soba and cook according to package directions (5 minutes).
- Immediately drain and plunge into a bowl of ice water. Once cooled, drain and drizzle with 3 tablespoons sesame oil then set them aside.
- Once done, drain the soba noodles and rinse them thoroughly in a bowl of iced water. Drain the noodles again, making sure to remove any excess water. Then, drizzle dark sesame oil over the noodles and stir to evenly coat them. Set aside.
- In a small bowl, whisk together the peanut butter, fresh ginger, fresh garlic, chili sauce, dark soy sauce, water, and lime juice. Whisk until combined.
- In a large bowl, combine the noodles, sliced vegetables, herbs, and salad dressing. Toss to combine and coat all pasta well. If desired, add sesame seeds at this time or save to garnish.
- Serve with additional fresh cilantro, lime wedges, or sesame seeds.
Video
Notes
- Adjust the amount of chili sauce to your own taste preferences. Once the sauce has been made, taste and add more if desired.
- Mix and match any preferred crispy vegetables or fresh herbs in this salad that you prefer.
- For the best texture, make sure to not overcook the soba. Drain and blanche in cold water then drain again immediately to stop the cooking process.
- Serve with crispy air fryer tofu for added texture and protein.
Gemma
Looks so easy giving this a try tomorrow! Thanks for the easy recipe!