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Vegan soba noodle salad with vegetables and herbs - sugar snap peas, radishes, chilies, and sesame seeds on a moody grey background

Vegan Soba Noodle Salad with Vegetables and Herbs {gluten free + vegan}


  • Author: Nyssa Tanner
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Description

This vegan soba noodle salad with vegetables and herbs is a super easy and healthy 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.


Scale

Ingredients

For noodle salad

  • 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

For dressing

  • 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

To garnish

  • Additional sesame seeds 
  • Thinly sliced green onion 
  • Additional fresh herbs 
  • Thinly sliced chilies

Instructions

  1. Prep veggies, herbs, and green onions and set aside. 
  2. In a small bowl or jar, mix or shake together all of the dressing ingredients. Season to taste with salt and set aside. 
  3. Cook gluten free buckwheat noodles according to package instructions in plenty of unsalted water. Rinse under cold water to wash away any extra starch and prevent the noodles from sticking together. 
  4. Immediately add rinsed and drained noodles to a large bowl and toss together with peas, radishes, herbs, green onions, sesame seeds, and dressing. At first it may seem like there’s too much dressing for the noodles, but they will actually continue to absorb some of the dressing (and get more delicious!) if you let the salad rest for a few minutes before serving. 
  5. Top with a few extra sesame seeds, sliced green onions, herbs, and chilies if desired. 
  6. Serve and enjoy!

Notes

  • 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.
  • Category: Salad
  • Method: Cold
  • Cuisine: Asian

Keywords: noodles, soba, gluten free, buckwheat, soy free, summer