Soba Noodle Salad

20-Minute Soba Noodle Salad

Soba noodles are drenched in a peanut sauce and then tossed with carrots, edamame, cabbage, and green onions. It’s colorful, eye-catching, and perfectly crunchy.

Not only is this soba noodle salad incredibly delicious, but it’s also packed with vitamins and minerals and is naturally gluten-free, just like our crunchy Thai peanut salad and peanut noodle salad.

Customize it all you want with your favorite plant-based protein, use whatever vegetables you have on hand, or save time with frozen or pre-chopped veggies instead of fresh.

Looking for more easy noodle dishes to try? Check out our delicious garlic sesame soba noodles, vegetable noodle stir fry, and easy teriyaki noodles!

The Ingredients and Substitutes

What Else Could I Add to This Soba Salad Recipe?

• More protein: Instead of the edamame, you can stir crispy pan fried tofu, pan fried tempeh, chickpeas, or soy curls in the salad. 
• Spicy things: For a spicy soba noodle salad, swap the peanut sauce for our spicy peanut dipping sauce. 
• Herbs: Feel free to add Thai basil and mint in addition to the cilantro.
• Leafy greens: Like finely chopped spinach or kale. 
• Ginger: Add grated ginger to the peanut sauce.
• Nori sheets: Use thinly sliced nori sheets (seaweed).

How to Make a Soba Noodle Salad

Watch the noodles carefully as they boil. Buckwheat noodles can overcook easily and stick together, so only cook them for the time on the package instructions.

Step 5: Add the vegetables to the pot with the noodles. Gently toss. When it’s time to serve, add the remaining dressing, mix, and enjoy chilled or at room temperature.

FAQS

Top Recipe Tips and Notes

• Swap the veggies for coleslaw mix: If you’re low on time, you can swap the fresh carrots and cabbage for a store-bought coleslaw mix instead.
• Make a double batch of the sauce: Consider doubling the peanut sauce recipe so you have extras to use in a stir fry or salad whenever a craving hits! 

Serving Suggestions

This soba noodle salad is filling enough to be served on its own for lunch or a light dinner. For the best presentation and flavors, top the salad with lime wedges, crushed peanuts, sesame seeds, and a drizzle of Sriracha.

If you’d like to stretch out the meal a little more or you’re serving a crowd, you can pair it with a side of:

• Tofu spring rolls
• Garlic rice
• Fresh rainbow rolls with almond shallot sauce
• Vegan coleslaw
• Spicy cucumber salad
• Tofu vegetable crispy wontons

Storage Instructions

Store the leftover soba peanut noodle salad in an airtight container in the fridge for up to 3 days. Enjoy it straight from the fridge or heat the leftovers for about 1 minute in the microwave.

Any leftover peanut sauce (or the batch you made ahead of time) can be stored in an airtight container or glass jar in the fridge for 1 to 2 weeks. You can also freeze the sauce for 2 to 3 months. Let it thaw in the fridge or at room temperature before serving.