Soba Noodle Bowl Vegan (Printable Recipe)
Tender soba noodles with a swirl of veggies and that creamy tahini-soy mix—fresh, simple, packed with flavor.
# Ingredients You'll Need:
→ Salad Components
01 -
1 teaspoon sesame seeds
02 -
15 g cilantro leaves, chopped up
03 -
100 g cucumber, sliced thin
04 -
100 g carrots, shredded after peeling
05 -
100 g red cabbage, sliced nice and fine
06 -
170 g soba noodles made with buckwheat
→ Dressing
07 -
0.5 teaspoon ground black pepper
08 -
1 teaspoon minced garlic
09 -
1 tablespoon black rice vinegar, or balsamic if you don’t have it
10 -
1 tablespoon soy sauce
11 -
1 tablespoon tahini or peanut butter, pick what you like
# Steps to Follow:
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.
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.
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:
01 -
Hold off on adding cilantro and cucumber until the end so things don’t get soggy.
02 -
Chuck leftovers in a container with a tight lid and keep it in the fridge for up to three days.
03 -
Want more protein? Throw in chickpeas or tofu to keep it plant-based.