Simple, quick, and healthy.
introduction
This vegan soba noodles dish is light and fast and good for a busy day. You can read more about the whole collection in the Plant Based Cookbook 200 Vegan Recipes for more similar ideas.
why make this recipe
This recipe cooks fast. It tastes fresh and fills you up without heaviness. It uses simple pantry items and fresh veggies. For more simple meal ideas, see the list of interesting food recipes and cooking that match this style.
how to make Vegan Soba Noodles
This is a simple plan to cook and toss the noodles with a light sauce and veggies. Boil the soba, make the sauce, mix with vegetables, and serve cold or warm.
Ingredients :
- 200 g soba noodles
- 1 cup shredded carrot
- 1 cup sliced cucumber
- 1 red bell pepper, thinly sliced
- 2 green onions, chopped
- 2 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp maple syrup or sugar
- 1 tsp grated fresh ginger (or 1/4 tsp powder)
- 1 clove garlic, minced
- 1 tbsp sesame seeds
- Salt and pepper to taste
Directions :
- Bring a pot of water to boil. Add soba noodles and cook 4–5 minutes or until tender. Drain and rinse under cold water.
- In a small bowl, mix soy sauce, rice vinegar, sesame oil, maple syrup, ginger, and garlic. Stir well.
- In a large bowl, combine cooked soba, carrots, cucumber, bell pepper, and green onions.
- Pour the sauce over the noodles and vegetables. Toss to coat all pieces well.
- Taste and add a little salt or pepper if needed. Sprinkle sesame seeds on top. Serve cold or at room temperature.
how to serve Vegan Soba Noodles
Serve on a plate or in a bowl. Add extra green onion or sesame seeds on top. You can add a wedge of lime for fresh taste. These noodles go well with a side salad or steamed greens.
how to store Vegan Soba Noodles
Put leftovers in an airtight container. Keep in the fridge for up to 3 days. The noodles absorb sauce over time, so add a little extra soy sauce or oil when you eat leftovers to freshen the taste.
tips to make Vegan Soba Noodles
- Rinse the noodles in cold water to stop cooking and keep them from sticking.
- Taste the sauce and adjust sweet, salty, or sour to your liking.
- Use tamari for gluten-free option if your soba is 100% buckwheat.
- Chop vegetables thin so they mix well with the noodles.
variation (if any)
- Add tofu cubes for more protein.
- Add steamed broccoli or edamame for more veg.
- Make it spicy by adding a little sriracha or chili oil.
FAQs
Q: Can I use other noodles?
A: Yes. You can use rice noodles or whole wheat pasta, but cooking time may change.
Q: Is this recipe gluten free?
A: Not always. Use 100% buckwheat soba and tamari to make it gluten free.
Q: How long do leftovers keep?
A: In the fridge, they stay good for up to 3 days.
Q: Can I make the sauce ahead?
A: Yes. The sauce keeps in the fridge for 4–5 days in a sealed jar.
Conclusion
For a raw noodle idea and more soba tips, see this write-up on Soba Noodles from The Rawsome Vegan Cookbook by Emily von …. If you want more ideas with tofu to pair with noodles, check out 40 Terrific Tofu Recipes – Rainbow Plant Life.
Vegan Soba Noodles
Ingredients
Method
- Bring a pot of water to boil. Add soba noodles and cook for 4-5 minutes or until tender. Drain and rinse under cold water.
- In a small bowl, mix soy sauce, rice vinegar, sesame oil, maple syrup, ginger, and garlic. Stir well.
- In a large bowl, combine cooked soba, carrots, cucumber, bell pepper, and green onions.
- Pour the sauce over the noodles and vegetables. Toss to coat all pieces well.
- Taste and add a little salt or pepper if needed. Sprinkle sesame seeds on top.