1. Homepage
  2. Recipes
  3. Soba Noodle Bowl Vegan

Vibrant Vegan Soba Noodle Salad

Section: Satisfying Main Dishes for Every Occasion

Dig into a cool mix of chewy soba noodles with layers of crunchy cucumber, carrots, and red cabbage, plus a handful of cilantro on top. It’s all tossed in a creamy tahini-soy sauce with a little pop from garlic and black rice vinegar. Super speedy to throw together and perfect when you need something chilled and satisfying. Stash it in the fridge, or add tofu or chickpeas to amp up the protein. Tastes best cold, and you can totally prep ahead for busy lunch days.

Pin to Pinterest Share This Recipe Share It Via Email Print the Recipe Go to Recipe Steps
Published By Ioana
Updated on Wed, 14 May 2025 00:09:16 GMT
Plat de soba noodles vegan. Bookmark
Plat de soba noodles vegan. | ioanacooks.com

I whip up this plant-based soba noodle bowl whenever I want something cool, bright, and super satisfying on steamy days. The tangy flavor and crunchy veggies tossed with that rich sesame sauce make it so good. When it’s way too hot to cook, this gets thrown together in no time and always tastes ultra fresh.

Vibrant Ingredients

  • Sauce blend: grab tahini or peanut butter to make the sauce nice and creamy
  • Black rice vinegar or balsamic: brings out some zippy tang
  • Minced garlic: wakes things up with sharp flavor; fresh cloves are best
  • Soy sauce or tamari: salty and savory for a hit of umami
  • Ground black pepper: just a little heat and deeper flavor
  • Buckwheat soba noodles: add a wholesome, earthy chew; choose 100% buckwheat for gluten-free and make sure they smell fresh
  • Sesame seeds: sprinkle on toasted seeds for nutty goodness
  • Fresh cilantro: loads of zesty flavor; pick leaves with no yellowing
  • Red cabbage: awesome crunch and punchy color; look for tight, solid heads
  • Cucumber: adds a juicy snap; Persian or English are ideal with tiny seeds
  • Carrots: for a little sweetness and bright color; choose crisp ones, then shred right before mixing in

Easy Step-by-Step

Serve Right Away
Dole out portions into bowls or plates and scatter more cilantro or sesame seeds on top if you like. Best enjoyed cold and crisp right after tossing.
Mix It All Up
Dump the noodles, cabbage, carrots, cucumber, cilantro, and sesame seeds into a big bowl. Drizzle every drop of the sauce over and toss things around with some tongs so each piece gets coated.
Prepare the Sauce
Mix up tahini, soy sauce, vinegar, garlic, and black pepper in a small bowl. Whisk them together until everything looks glossy and creamy. Give it about a minute so it really blends smoothly.
Boil the Noodles
Bring a big pot of water to a strong boil over medium-high. Gently drop in soba noodles, swishing them so they don’t clump. Cook for 7-8 minutes till tender, then drain in a colander. Rinse really well with cold water right away—that stops them overcooking and keeps them from sticking in a blob.
Une salade de noodles soba veganes. Bookmark
Une salade de noodles soba veganes. | ioanacooks.com

I've always been a fan of those earthy soba noodles, but tossing in a heap of fresh cilantro at the end brings the whole thing to life for me. There's something about that pop of green flavor. Now my niece keeps calling it the 'purple noodle salad' at every family cookout, and honestly, I love it.

Keeping It Fresh

This soba noodle dish holds up amazingly for make-ahead lunches or dinners. Pop leftovers in a sealed container in the fridge—it’ll taste great up to three days later. For extra crunch, wait to add cucumber and cilantro until just before you eat, since they go soft if they soak too long.

Swap Ideas

No tahini? Use peanut butter or try sunbutter for nut allergies. Want to skip gluten? Use tamari in place of soy sauce. If black rice vinegar is missing, mild balsamic is a solid pick for tang and a swirl of sweetness. Toss in some crispy chickpeas, tofu straight from the pan, or if you eat fish, a handful of cold shrimp amps up the protein.

How to Serve

This is killer as a lunch or picnic star and plays well with sides like miso soup or cool edamame. Feeling hungry? Add grilled tofu or a scoop of avocado for even more richness.

Une assiette de noodles de soba avec des légumes verts et des carottes. Bookmark
Une assiette de noodles de soba avec des légumes verts et des carottes. | ioanacooks.com

Inspired by Japan

Soba noodles come from Japan and usually show up chilled when the weather’s steamy. They’re made from buckwheat and are said to be healthy and help you stick around a while. The colorful mix here nods to Japanese and Californian eats, blending crisp veggies and classic buckwheat noodles.

Frequently Asked Questions About Recipes

→ Is it okay to make this in advance?

Totally! You can throw this together up to three days early. Just save your cilantro and cucumber for last so they stay crisp.

→ What’s the best way to keep any extra?

Toss extras in a sealed container and keep them in your fridge for up to three days. Give everything a little stir before digging in again.

→ I don’t have tahini—what should I use?

If you’re out of tahini, peanut butter works great instead! It gives the bowl a rich, nutty kick that’s super tasty with the noodles and greens.

→ What’s a simple way to add more protein?

Try tossing on some cooked tofu, chickpeas, or whatever protein you like. You could even add grilled salmon or chicken if that’s your thing.

→ What veggies taste best in this bowl?

Crispy carrot shreds, sliced cucumber, and cabbage are all awesome, but bell peppers, edamame, or snap peas totally fit right in too.

Soba Noodle Bowl Vegan

Tender soba noodles with a swirl of veggies and that creamy tahini-soy mix—fresh, simple, packed with flavor.

Time Needed to Prep
10 minutes
Cooking Duration
8 minutes
Overall Time
18 minutes
Published By: Ioana

Category of Recipe: Main Dishes

Preparation Difficulty: Easy to Make

Type of Cuisine: Japanese

Number of Portions: 3 How Many It Serves

Dietary Preferences: Vegan Safe, Made for Vegetarians, Dairy-Free Suitable

Ingredients You'll Need

→ Salad Components

Ingredient 01 1 teaspoon sesame seeds
Ingredient 02 15 g cilantro leaves, chopped up
Ingredient 03 100 g cucumber, sliced thin
Ingredient 04 100 g carrots, shredded after peeling
Ingredient 05 100 g red cabbage, sliced nice and fine
Ingredient 06 170 g soba noodles made with buckwheat

→ Dressing

Ingredient 07 0.5 teaspoon ground black pepper
Ingredient 08 1 teaspoon minced garlic
Ingredient 09 1 tablespoon black rice vinegar, or balsamic if you don’t have it
Ingredient 10 1 tablespoon soy sauce
Ingredient 11 1 tablespoon tahini or peanut butter, pick what you like

Steps to Follow

Step 01

First, grab a big bowl and add the cold soba noodles, cabbage, carrots, cucumber, sesame seeds, and cilantro. Pour in the dressing, then give everything a generous toss so each bite gets some dressing. Dish it up right away.

Step 02

Grab a small bowl and toss in your tahini or peanut butter, soy sauce, whichever vinegar you’re using, minced garlic, and black pepper. Whisk it all together really well. You want it smooth and blended.

Step 03

Fill up a big pot with water and let it come to a boil over medium-high heat. Drop in the soba noodles and cook them based on what the package says—usually about 7 or 8 minutes. Stir here and there so they don’t clump. Drain, then run them under cold water so they're chilly, and shake all the water out.

Extra Tips

  1. Hold off on adding cilantro and cucumber until the end so things don’t get soggy.
  2. Chuck leftovers in a container with a tight lid and keep it in the fridge for up to three days.
  3. Want more protein? Throw in chickpeas or tofu to keep it plant-based.

Tools You'll Need

  • Colander
  • Large pot
  • Whisk
  • Mixing bowls

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Has soy thanks to the soy sauce.
  • Has sesame because of seeds and tahini.
  • Check your noodles and soy sauce for gluten if that's a worry.
  • Might include peanuts if you swap for peanut butter.

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 296
  • Total Fat: 7 grams
  • Carbohydrate Amount: 53 grams
  • Protein Amount: 10.9 grams