I appreciate how fast and simple this recipe is, making it perfect for busy weeknights. The combination of tender soba noodles, protein-rich tofu, and crunchy vegetables gives it a great balance of texture and flavor. I also enjoy how adaptable it is, since I can easily switch up ingredients depending on what I have available. The dressing is one of my favorite parts because it’s creamy, nutty, and slightly sweet with a hint of tang.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
▢1 9.5 ounce package soba noodles ▢1 cup shelled edamame ▢1 small red bell pepper, julienne ▢1 cup firm tofu, cubed ▢1/4 cup almond butter or peanut butter ▢2 tablespoons mayonnaise or vegannaise ▢2 tablespoons soy sauce or braggs ▢1 tablespoon rice wine vinegar ▢2 teaspoons honey or agave ▢1 clove garlic ▢1 inch piece ginger, peeled and chopped ▢1 tablespoon sesame oil ▢1/4 cup vegetable oil
Directions
I start by bringing a large pot of water to a boil, then add the soba noodles and reduce the heat to a simmer. I cook them for about 2–3 minutes until just tender.
Once cooked, I drain the noodles and rinse them under cold water until they’re completely cool to the touch. This step helps stop the cooking process and keeps the noodles perfectly firm.
I transfer the cooled noodles to a large bowl and add the edamame, julienned bell pepper, and cubed tofu. I like how colorful and fresh everything looks at this point.
For the dressing, I place the almond butter and all the remaining ingredients into a blender or food processor and puree until smooth. Then I pour the sauce over the noodles and toss everything together until well coated.
I serve it immediately and enjoy it chilled.
Servings and Timing
I usually get 6 servings from this recipe. It takes me about 10 minutes to prepare and 3 minutes to cook, bringing the total time to around 13 minutes.
Variations
I sometimes swap the tofu with grilled chicken or serve it alongside salmon when I want a different protein option. If I’m keeping it vegan, I make sure to use vegannaise instead of regular mayonnaise. I also like experimenting with different vegetables like shredded carrots, cucumbers, or snap peas, making sure to slice everything thinly so it blends well with the noodles.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. I find that it tastes best cold, so I don’t reheat it. If the noodles absorb too much dressing over time, I sometimes add a splash of water or a bit more sauce to refresh the texture before serving.
FAQs
Can I make this recipe vegan?
I can easily make it vegan by using vegannaise instead of regular mayonnaise.
Are soba noodles gluten free?
I check the packaging because some soba noodles contain wheat, while others are made entirely from buckwheat.
Can I use a different protein?
I often swap tofu for chicken, shrimp, or even salmon depending on my mood.
How do I keep the noodles from sticking?
I rinse them thoroughly under cold water after cooking, which helps prevent sticking.
Can I make the dressing ahead of time?
I like preparing the dressing in advance and storing it in the fridge for up to a few days.
What vegetables work best in this salad?
I enjoy using thinly sliced vegetables like bell peppers, carrots, cucumbers, and snap peas.
Can I serve this warm instead of cold?
I prefer it cold, but I can serve it slightly warm if I skip the rinsing step.
How long does this salad last in the fridge?
I usually keep it for up to 3 days in an airtight container.
Can I make it sweeter or spicier?
I adjust the sweetness with more honey or agave, and I add chili flakes or hot sauce for heat.
Is this good for meal prep?
I find it great for meal prep since it holds up well and tastes delicious even after a day or two.
Conclusion
I keep coming back to this Cold Soba Noodle Salad because it’s quick, flavorful, and incredibly refreshing. It’s a reliable recipe that fits perfectly into my routine, especially when I want something light yet satisfying without spending too much time in the kitchen.
A refreshing cold soba noodle salad tossed with crisp vegetables, tofu, and a creamy, nutty dressing. This quick and satisfying dish is perfect for warm days and easy meals.
Ingredients
1 9.5 ounce package soba noodles
1 cup shelled edamame
1 small red bell pepper, julienne
1 cup firm tofu, cubed
1/4 cup almond butter or peanut butter
2 tablespoons mayonnaise or vegannaise
2 tablespoons soy sauce or braggs
1 tablespoon rice wine vinegar
2 teaspoons honey or agave
1 clove garlic
1 inch piece ginger, peeled and chopped
1 tablespoon sesame oil
1/4 cup vegetable oil
Instructions
Bring a large pot of water to a boil, add soba noodles, and reduce heat to a simmer. Cook for 2–3 minutes until just tender.
Drain the noodles and rinse under cold water until completely cooled to stop the cooking process.
Transfer the cooled noodles to a large bowl and add edamame, julienned bell pepper, and cubed tofu.
In a blender or food processor, combine almond butter, mayonnaise, soy sauce, rice wine vinegar, honey or agave, garlic, ginger, sesame oil, and vegetable oil. Blend until smooth.
Pour the dressing over the noodle mixture and toss until evenly coated.
Serve immediately while chilled.
Notes
Use vegannaise and agave to keep the recipe fully vegan.
Check soba noodle packaging for gluten-free options if needed.
Swap tofu with chicken, shrimp, or salmon for different protein options.
Add vegetables like shredded carrots, cucumbers, or snap peas for extra crunch.
If noodles absorb too much dressing, add a splash of water or extra sauce before serving.
Store in an airtight container in the refrigerator for up to 3 days.
