Name: Vegetarian Soba Noodle Salad with Vegetables and Herbs
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Asian
Ingredients: 1 8.8 ounce package of gluten free buckwheat noodles; about 2 cups of sugar snap peas; 1 cup thinly sliced radishes; 1/2 cup mixed fresh herbs – cilantro, basil, and mint are all delicious options; 6 green onions, thinly sliced; 2 fresh chilis, thinly sliced (optional); 2 tablespoons toasted sesame seeds; 1/4 cup rice vinegar; 2 tablespoons toasted sesame oil; 1/4 cup coconut aminos or tamari (if using tamari you may not need to add any additional salt, as it it’s more salty than coconut aminos – see notes)*; 1 teaspoon maple syrup or honey; 1/2 teaspoon salt, or to taste; Additional sesame seeds; Thinly sliced green onion; Additional fresh herbs; Thinly sliced chilies

Jump to Recipe

This vegetarian soba noodle salad with vegetables and herbs is a super easy and filling meal that’s easy to prep and oh-so-delicious! Made with gluten free buckwheat soba noodles, crunchy sugar snaps peas, radishes, fresh herbs, green onions, sesame seeds, and a super flavorful soy free dressing.

(UPDATE! I FOUND THE PICTURESSSS! So they are now updated to what they were intended to be in the first place!)

Alright you guys. I just have to tell you that I’m super happy (and somewhat relieved) to finally be sitting down to write this recipe post for you.

You see, it almost didn’t make it. I made a BIG mistake and somehow deleted all of the pretty photos I grabbed of this noodle salad from my camera before saving them on my computer. LE SIGH.

Epic mistake, to say the least.

I’m actually surprised I haven’t done it before and (knock on wood) hopefully this is the last time.

It definitely made me cry a little bit inside because it was such a good shoot! On one of my new backdrops! And the lighting was stunning! Not to mention that when I posted a sneak peek in my IG stories y’all got pretty excited, and I would never want to let you down.

Not when it comes to noodles.

After a good pouting session where I tried to imagine every possible way I could sneak in another shoot for this dish I remembered that I had take a handful of shots on my iPhone.

Hooray! And they actually turned out pretty okay (because iPhone cameras really are pretty amazing).

So forgive me the lack of variety and quality of shots, and just please trust me when I say that you NEED to make this vegan soba noodle salad with vegetables and herbs.

I know it’s just about the end of summer and things are starting to feel more autumn-like by the day, but if there’s one last warm weather summery meal you make for your family – let it be this one.

What are soba noodles?

Let’s start by talking about the noodles.

Have you had soba noodles before? Soba is actually Japanese for buckwheat and they are freaking dee-licious.

There’s a few different types of soba noodles out there, and often they’re made with both buckwheat and wheat flour. But there are some more traditional brands out there that make them only with buckwheat – which makes them gluten free!

They can be a little trickier to track down, so make sure you check the label before buying just to make sure. This is my favorite brand.

When soba noodles are made with only buckwheat flour they can be a little bit trickier to work with. But there’s a few tricks to make sure they turn out perfect every time.

How to make perfect buckwheat soba noodles

One of the biggest issues with straight up buckwheat soba noodles that you might encounter is that they get too sticky.

How can you keep your soba noodles from getting too gummy / sticky?

Don’t salt the water – Unlike traditional pastas, salting the water is not recommended – it can change the texture of soba noodles
Boil them in plenty of water – When soba noodles cook, they give off a lot of starch. Not adding enough water can make the noodles stick together in large awkward clumps.
Only cook them for as long as the package says – Most dried noodles take about 8-11 minutes to cook, but soba noodles are usually ready in about 5-6. You want them to be just al dente. Cooking them too long will turn them into mush and make them break and fall apart.
Rinse them in cold water – This is probably the most important step for perfect soba noodles. Once properly cooked, drain them in a colander and give them a really good rinse in cold water. This rinses away any excess starch on the noodles.

How to make this soba noodle salad with vegetables and herbs

One of the best parts about this dish (besides how delicious it is!) is how easy it is to make.

After you mastered making perfect buckwheat soba noodles, all you have to do is whisk together a quick dressing, and toss it in with the noodles along with some veggies, fresh herbs, and sesame seeds.

I chose to use sugar snap peas and thinly sliced radishes for their bright flavor and crunchy texture, but you could substitute any veggies that sound good.

IMHO the asian inspired dressing along with the fresh herbs, green onions, and sesame seeds are really what makes the dish shine.

Serving suggestions

This cold soba noodle salad is hearty enough to be a veggie focused meal all on it’s own, but if you wanted you could add some additional cooked tofu, prawns, chicken, or tempeh.

A few notes on the recipe

To make sure this dish is gluten free, check the label of your soba noodles before you buy them to make sure they contain only buckwheat flour, and no added wheat flour.
Feel free to substitute or add any vegetables that sound yummy to you! Cucumbers, cabbage, and julienned carrots would all be super tasty.
For extra protein feel free to add marinated tofu, tempeh, prawns, or chicken
This soba noodle salad can be made in advance and will keep in the refrigerator for several days. To keep it fresh tasting longer, wait to stir in the herbs and green onions until just before serving.