Cold Soba Noodle Salad with Peanut Sauce (Vegan)

GFGluten Free

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

This cold Soba Noodle Salad with Peanut Sauce is a filling Vegan entree that is perfect for an on-the-go lunch or light dinner.

I’m one of those really weird people who has no problem eating my leftovers cold. Heck, sometimes I even enjoy it more.
Edit: am I actually not weird? Let me know in the comments below 😉 

But considering it’s still summertime and the AC is on full swing, I think this is one of those meals that anyone will enjoy chilled.

Cold Soba Noodle Salad Peanut Sauce Vegan From My Bowl

While there is no lettuce in this salad, I’m going to be a rebel and still call it one. It’s loaded with crunchy veggies like cabbage, carrots, and cucumber. Also, I guess technically the freshly chopped cilantro can count as a green, right?

Either way, we’re going to pair said veggies with a creamy peanut sauce (dressing?) and round it all out with some Soba Noodles. Now that’s a meal!

Cold Soba Noodle Salad Peanut Sauce Vegan From My Bowl

If you haven’t heard of Soba Noodles before, they are essentially noodles made from Buckwheat. You can usually find them in the Asian/Oriental section of most grocery stores, but can also purchase them online. They keep well as leftovers but are more flavorful than traditional pasta, which makes them a great ingredient for an on-the-go lunch.

Speaking of on-the-go lunches, this recipe is featured in my latest video where I give you two more lunch ideas! They’re perfect for school or work, and don’t require to be heated up before eating. You can view the full video here:

This recipe is also part of my monthly collaboration with my friends Jasmine and Chris of Sweet Simple Vegan. Be sure to check out their recipes for a Rainbow Pesto Hummus Sandwich and Ramen Noodle Stir Fry!

Sweet Simple Vegan On the Go Lunches

A Few Final Thoughts:
  • This recipe can be made ahead of time for meal prep, but I would recommend storing the peanut sauce with the noodles to keep them moist. You may want to make a double batch of sauce and drizzle a little extra over your meal every day for an extra burst of flavor.
  • If you’d like to add more plant based protein to this meal, feel free to add in some chopped tofu or tempeh!
  • Not all Buckwheat Noodles are gluten free, so if you are GF, please be sure to read the ingredients before you purchase.

Cold Soba Noodle Salad Peanut Sauce Vegan From My Bowl

Finally, if you post a photo of this recipe to Instagram, be sure to tag me @frommybowl + #frommybowl! It makes me so happy to see your yummy recreations 🙂

Print

Cold Soba Noodle Salad with Peanut Sauce (Vegan)

This cold Soba Noodle Salad with Peanut Sauce is a filling Vegan entree that is perfect for an on-the-go lunch or light dinner.

  • Prep Time: 16 minutes
  • Cook Time: 4 minutes
  • Total Time: 20 minutes
  • Yield: 3 people 1x

Ingredients

Scale
  • 6.2 oz Buckwheat Noodles (2/3 of a pack)
  • 2 cup Red Cabbage, thinly shredded
  • 1 1/2 cup Carrot, grated
  • 1 2/3 cup Cucumber, thinly sliced
  • 1/2 cup Cilantro, chopped
  • Sesame Seeds, to sprinkle on top (optional)

For the Peanut Sauce:

  • 1/2 cup Natural Peanut Butter (should be runny)
  • Juice of 1 Lime
  • 1 tbsp Tamari (or Soy Sauce, Liquid Aminos)
  • 2 cloves Garlic, minced
  • 1/2 tbsp Ginger, grated (about 1/2″ knob)
  • 1/2 tsp Coconut Sugar
  • 24 tbsp Filtered Water

Instructions

  1. Rinse and prep all veggies.
  2. In a small bowl, prepare the Peanut Sauce. Combine all ingredients and stir until an even dressing forms. Begin with 2 tbsp of water, then add water in 1 tbsp increments until the sauce reaches your desired consistency, as necessary.
  3. Bring a large pot of water to a boil and cook your Soba Noodles according to package instructions; mine required only 4 minutes. Drain and rinse with cold water.
  4. Add the Cabbage, Carrot, Cucumber, and Cilantro to a large bowl. Pour the Peanut Sauce over the veggies and mix well. Then, gently fold in the rinsed Soba Noodles until everything is well distributed.
  5. Garnish with Sesame Seeds and serve immediately, or store in the fridge in an airtight container for up to 5 days.

Notes

If you are Gluten Free, be sure to get GF Buckwheat Noodles

If you have a Peanut Allergy, feel free to substitute with Almond or Sunflower Butter

Coconut Sugar may be substituted with Brown Sugar

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Want to save this Soba Noodle Salad with Peanut Sauce for later? “Pin” the Pinterest image below!

Cold Soba Noodle Salad Peanut Sauce Vegan From My Bowl

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

Learn More

Want to make your own nut milk?
Subscribe and receive a FREE guide!
homemade nut milks in different sized glass jars on white background

You May Also Like

Leave a Comment

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Looks yum! I recently had a version of this at a hospital cafeteria and so I was on the search for an oil free version. So happy to come across you on my google search as I’ve been following you for awhile now :). They actually added chopped romaine and it was so delicious. By the way, I’m a total fan of leftovers for breakfast and many times cold leftovers lol. My husband thinks it’s gross….

  2. Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

  3. Hi, I’ve made soba noodle salad following other recipes in the past and I found all of them to stick in a one big chunk after refrigerating. I am guessing it’s due to peanut butter getting cold. Does your recipe do that too? Is there a way to circumvent that from happening for the leftover?

  4. This recipe is amazing. The ingredients are cheap, it’s easy to prepare, and it makes enough to last the whole week! This has been a perfect lunch for work days this summer. Thank you!

  5. I am not big on raw food at all lol. I even considered cooking the veg at one point lol. But I stuck the course and I am so glad I did. Best raw salad I’ve tasted.

  6. Lovely! I’ll try this one as it looks like the perfect thing to bring to work. The colours alone would lift my spirits, just in case work would be stressful (and it can be!) Lovely quotes, too.

  7. The dressing is delicious, however i couldn’t find buckwheat noodles, so i used rice noodles instead and THAT WAS A MISTAKE. Next time i’ll definitely try different noodles

  8. WOW SO SO good! crisp and fresh. i added fresh peanuts for a little crunch. delicious

    1. Hey there! We don’t do any calorie calculations for recipes (just a personal preference). But if you feel so inclined you can use some online calculators/resources to calculate the calorie amounts for almost any recipe.