15-Minute Soba Noodle Salad Recipe (Vegan)

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This has been my go-to weeknight meal for a few months now. It’s SO delicious, quick, and healthy.
Plus, the options are endless. Don’t have carrots? NBD. Only have chickpeas for protein? Those work great! Literally all you need are some veggies and soba, and you’re good to go.
The dressing recipe below is a tried-and-true staple, but feel free to experiment with that too! I have a whole recipe series (lemon tahini, thick & creamy, sesame soy, and spicy bbq), if you are in need of some dressing inspo.

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  • 1 serving soba noodles
  • 2 cups spinach (or any other green)
  • 1 stalk carrot
  • 1/4 onion
  • 1/2 cucumber
  • 1/2 cup edamame (or any other protein– tofu, black beans, peas also work well)
  • handful cherry tomatoes


  • 1 tbsp tahini
  • juice of 1/4 lemon
  • hot sauce (however much you like)
  • squeeze of mustard
  • 1 tsp soy sauce
  • water to thin

Other optional additions to salad: kimchi, salsa, avocado, sauerkraut, nori, hummus

  1. Boil a pot of water
  2. Once boiling, add in soba and cook for 3-4 minutes (be careful not to overcook!)
  3. While the water is boiling, chop veggies and add to a large bowl/plate
  4. Mix together all dressing ingredients until well combined
  5. Drain soba, add back to the pot, and pour the dressing over the noodles, mixing well•
  6. Add soba to the veggies
  7. Top with more hot sauce :)
  8. EAT.

More examples below ↓

2 thoughts on “15-Minute Soba Noodle Salad Recipe (Vegan)

  1. These look SO good. I love these types of bowls, and it makes me so happy you put kimchi in yours because whenever I eat it people think i’m out there!! Can’t wait to make your recipes!

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