Looking for a healthy soba noodles recipe? Try this easy, 20-minute Soba Noodles with Vegetables and Peanut Sauce! It's dairy-free and vegan.
This is a dish that I make when I'm craving pasta, but also want lots of heart healthy, crunchy vegetables. Soba noodles with vegetables and peanut sauce is a dairy-free, vegan recipe that you can make in just 20 minutes. That's a nice fast road to good eats!
Some people call this a soba noodle salad. Some people categorize this as a pasta dish. You can enjoy it hot or cold, so some people call this dish Cold Soba Noodles. You can call it any of these three. I call it delicious!
What are soba noodles?
Soba means buckwheat in Japanese, and soba noodles are simply buckwheat noodles. They are usually thin noodles made from a combination of buckwheat and wheat flours. Soba noodles contain 8 essential amino acids, so they have more health benefits than regular flour-based pasta noodles.
How do you cook with soba noodles?
Soba noodles are very versatile. You can eat them cold, almost as a cold noodle salad. Or you can eat them hot. They are often also added to soups.
This soba noodles with vegetables recipe can be enjoyed either hot or cold. It just depends what you are in the mood for!
Where to find soba noodles?
Most mainstream grocery stores sell soba noodles. You might find them in the pasta aisle, or in the Asian food aisle, depending on your store. If you can't find them in your everyday regular grocery store, you will definitely find them at your local Asian market like H-Mart or Uwajimaya.
You can also always find soba noodles online.
What you need to make this soba noodle with vegetables
To make this yummy Asian noodle recipe, you'll need just a few pieces of equipment:
- a cooking pot to cook the noodles
- a large mixing bowl for the main ingredients
- a medium mixing bowl for the sauce
For the dairy-free, vegan ingredients, you'll need:
- soba noodles - obviously ;) But, if you can't find soba noodles anywhere locally, you can try to substitute other long noodles. I have only used soba noodles, so I can't vouch for how other noodles will fare in this recipe.
- carrots - adds lovely beta carotene crunch!
- cabbage - I use both red cabbage and green cabbage, but you can use one or the other if you don't want to use or don't have both.
- edamame - I always keep a bag of frozen edamame on hand. To use in recipes like this, simply thaw to room temperature before mixing it in.
- red bell pepper - you can substitute orange, yellow, or green bell pepper if you prefer
- garlic - this adds lovely aromatics to the dish
- ginger - freshly minced ginger root gives this dish a lovely tangy taste
- soy sauce - or you can use coconut aminos
- peanut butter - use your favorite creamy peanut butter
How do you make this soba noodle recipe?
This recipe has two main components:
- Cooking the soba noodles.
- Mixing in the add-in ingredients.
- Cook the noodles according to package directions.
- Make the dressing: In a small bowl, whisk together the soy sauce, peanut butter, lime juice, ginger, garlic, and red pepper flakes (if using; totally optional) until smooth. Set aside.
- Once the noodles are cooked, drain out the water and place into a large bowl. Toss noodles together with the green and purple cabbage, red pepper, carrots, edamame.
- Then toss all with the dressing. Season with salt and pepper. Garnish with peanuts, sesame seeds, green onions. Serve immediately.
It's that simple!
Exact measurements and detailed instructions can be found in the printable recipe card at the bottom of this post!
Once you've tossed together the soba noodles and the vegetables, you can always add your favorite meat protein if you're not vegetarian. This still keeps it dairy-free.
I love to add sliced chicken breast from store-bought or homemade rotisserie chicken.
You can also add sliced steak, sautéed extra-firm tofu, or shrimp to the noodles.
How to store
Store this healthy soba noodles recipe in an airtight container for up to four days. Preferably, you'd store the dressing in a separate container. Then mix them all together when you're ready to enjoy the leftovers.
Perfect for Meal Planning
- Cook the noodles and toss together with the cabbages, red pepper, carrots, and edamame.
- Divide into containers for the week. Make the dressing and keep it in a separate container.
- When you’re ready to eat a portion, pour a tablespoon or so of dressing over the portion and toss together, then refrigerate the remaining dressing.
What wine pairs well with soba noodles?
This Asian-inspired soba noodle recipe has nice vibrant, tangy flavors. Pair it with a refreshing Rosé wine, like this delightful rosé from Lenne Estate in Oregon. Or enjoy a Brut Rosé if you're feeling extra festive. b is often my Go To wine for foods with Asian flavors, and a nice off-dry or semi-sweet Riesling would drink beautifully with this dish.
More Asian-inspired recipes you might like
- Beef Lo Mein
- Instant Pot Honey Garlic Chicken
- Pork and Peanut Dragon Noodles
- Pork and Shrimp Wontons in Chili Oil
- Easy Shrimp Lo Mein
Soba Noodles with Vegetables and Peanut Dressing
- 10 ounces soba noodles
- 1 cup thinly sliced green cabbage
- 1 cup thinly sliced purple cabbage
- ½ red pepper thinly sliced
- ½ cup shredded carrots
- 1 cup edamame
- 2 tablespoons crushed peanuts
- Sesame seeds
- Finely sliced green onions
- 1 cup sliced rotisserie chicken
- Cook noodles according to package directions.
- Make the dressing
- In a small bowl, whisk together the soy sauce, peanut butter, lime juice, ginger, garlic, and red pepper flakes (if using; totally optional) until smooth. Set aside.
- Once the noodles are cooked, drain out the water and place into a large bowl. Toss noodles together with the green and purple cabbage, red pepper, carrots, edamame. *IF ADDING CHICKEN OR ANOTHER PROTEIN: add it now. Then toss all with the dressing. Season with salt and pepper. Garnish with peanuts, sesame seeds, green onions. Serve immediately.