This vibrant Vegan Asian Noodle Salad is a delicious combination of crisp veggies and nutty buckwheat soba noodles, all tossed in a tangy, sweet, and spicy ginger peanut sauce. So healthy and easy to make, this colorful dish is perfect for a refreshing weeknight dinner or light lunch. It's a burst of fresh, bold flavors in every bite, making it a perfect cold noodle salad for those steamy days ahead!
This delightful summer Asian Noodle Salad is loaded with nutrients. The rainbow of crunchy vegetables like red cabbage and red bell peppers and healthy buckwheat soba noodles, tossed with this "off-the-charts" peanut sauce, will have you dishing out second helpings! It's a perfect vegan dish for a summer picnic, and also very adaptable. Add some snap peas or mung bean sprouts for extra crunch!
This easy vegan noodle salad was inspired by my Soba Noodle Salad, an older recipe that's been on repeat in my house for years! This salad has more of a sesame vibe as it's not dressed with any peanut flavoring. It's so delish and easy to prepare!
In This Article:
Why you'll love this Vegan Asian Noodle Salad
Learn why this vegan Asian noodle salad is not only delicious but also packed with nutrients.
- Easy and healthy. This vegan noodle salad is so easy to make! This recipe only takes 20 minutes from start to finish!
- Vegan and nutritious. This noodle salad is very healthy and nutritious with a mound of fresh, crisp vegetables and a protein-packed, homemade peanut sauce.
- Vibrant and flavorful. We eat with our eyes, and this vibrant noodle salad is like eating a rainbow!
- So adaptable. You can customize this salad in so many ways! Add your favorite veggies, and top with tofu, chicken, or fish for a protein boost. (If you're vegan, stick with the original recipe.)
- Can be served hot or cold. This noodle salad is great served cold (or room temperature) for a picnic or light lunch. Or, serve the noodles (and the added protein) hot for a healthy, fulfilling dinner.
What are soba noodles?
Soba noodles, a traditional Japanese staple, are thin noodles made from buckwheat flour, sometimes blended with wheat flour. Known for their nutty flavor and slightly chewy texture, soba noodles can be served cold in salads or hot in soups and noodle dishes. They can stand on their own or be served with a variety of proteins.
Are soba noodles gluten-free? Soba noodles are typically gluten-free but are sometimes blended with wheat flour to enhance their texture and flavor. So, just to be safe, always check the label to make sure they're gluten-free soba noodles!
Ingredients for Healthy Vegan Asian Noodle Salad
The ingredients for this Vegan Asian Noodle Salad are very adaptable. I basically used what was in my fridge. Take a look at your veggies that need to be used up. They most likely will go well in this easy noodle salad!
Here's What You'll Need:
- Noodles: Buckwheat soba noodles, perfect for adding a nutty flavor and chewy texture.
- Vegetables: Shredded red cabbage, carrots, crisp asparagus, cucumbers, green onions, bell peppers, shelled edamame, and cilantro make this salad colorful and crunchy.
- Garnish: White and black sesame seeds add a bit of crunch and a lovely visual touch.
[*See recipe card for exact quantities.]
Optional add-ins: For extra crunch, try adding some fresh snap peas, mung bean sprouts, or shelled edamame, which you can find in the freezer section at your local grocery store.
Shelled edamame is the perfect ingredient to add into this healthy vegan noodle salad.
Ingredients for Ginger Peanut Sauce
This creamy, sweet and savory Ginger Peanut Sauce is so easy to make! It's got simple ingredients that are most likely in your pantry and fridge.
Here's What You'll Need:
- Peanut Butter: Organic peanut butter with no added sugar is best, but any kind will work.
- Fresh Ginger and Garlic: Fresh always adds the best flavor, but ground works in a pinch.
- Liquids: Soy sauce, rice vinegar, lime and orange juice, and sesame oil creates a rich, flavorful sauce.
- Sweetness: A hint of honey to balance the flavors.
- Spice: Just a pinch of red pepper flakes for a little kick.
[*See recipe card for exact quantities.]
This creamy, citrusy, homemade Ginger Peanut Sauce is epic in this Vegan Asian Noodle Salad! It's got a slight kick, but is tempered by the lime and orange juice. Yummy!
Variations and Substitutions
This Vegan Asian Noodle Salad is very easy to customize with your favorite vegetables and proteins. Check out what's in your pantry and fridge! Are you on gluten-free diet? Do you want to add protein? See some options below:
- Noodles: Can’t find soba noodles? Substitute with rice noodles, ramen, or even spaghetti noodles. There are also many gluten-free noodle options.
- Soy Sauce: Swap for gluten-free soy sauce, tamari, or coconut aminos if needed.
- Peanut Butter: Almond butter, cashew butter, or sun butter can be used as alternatives. Adjust sweetness as needed. (If using sun butter, taste for sweetness as you may have to add a bit more honey.)
- Citrus Juice: Lemons can replace lime juice, and you can skip the orange juice if you don't have any, though it adds a nice flavor. (But trust me, you'll love the extra flavor it brings to this sauce)!
- Sweeteners: Agave nectar, maple syrup, or brown sugar can be used instead of honey.
- Proteins: Add tofu, chicken, or salmon if you’re not vegan. There are no rules!
How to Make Vegan Asian Noodle Salad
1. Make the ginger peanut sauce: Place all of the ingredients, including creamy peanut butter, fresh ginger, soy sauce, and sesame oil, into a high-powered blender or food processor.
2. Pulse until everything is creamy and smooth. Taste for seasoning. Pour into a bowl and set aside.
3. Cook the soba noodles according to package directions. Drain and rinse under cold water to keep the noodles from sticking together.
4. Arrange the cooked noodles and chopped vegetables, like red cabbage, green onions, asparagus, and bell peppers, in a large bowl.
5. Drizzle the ginger peanut sauce on top of the noodle salad. For a gluten-free sauce, substitute with tamari or coconut aminos.
6. Toss well to thoroughly coat, and serve in individual bowls, sprinkling with sesame seeds and a squeeze of fresh lime juice for extra flavor.
TOP TIP: After cooking the soba noodles, drain the noodles under cold water to remove any excess starch. Soba noodles will keep better without excess starch.
Storage
- You can store any leftovers in an airtight container in the refrigerator for up to four days.
- This Vegan Asian Noodle Salad is perfect for meal prep! The flavors explode the next day, making it a delicious cold noodle salad for a work lunch or a light meal in the afternoon.
- Prepare extra sauce to keep on hand for a quick and easy salad dressing, or dip for fresh vegetables. You can freeze any extra sauce for up to three months.
FAQ's
Soba noodles are thin noodles made from buckwheat flour, sometimes blended with wheat flour. They have a nutty flavor and are often used in Japanese cuisine. You can find soba noodles at most grocery stores, Asian markets, or online retailers like Trader Joe's and Amazon.
Made mostly with buckwheat flour, soba noodles are both gluten-free and full of healthy proteins, vitamins, and minerals, making it a healthier option than other types of pasta.
Soba noodles have a nutty flavor and earthy taste, which makes them an awesome addition to salads. They can be served room temperature, cold, or hot.
Absolutely! If you can't find soba noodles, you can substitute them with rice noodles, ramen noodles, or even spaghetti noodles. For a gluten-free option, consider using brown rice noodles or rice vermicelli noodles.
Yes, this noodle salad is perfect for meal prep. You can make it a day ahead and store it in an airtight container in the refrigerator. The flavors meld together beautifully, making it even more delicious the next day. I would suggest storing the sauce separately and mixing together the day of eating.
This salad is highly customizable. You can add any crunchy vegetables you like, such as snap peas, napa cabbage, red peppers, or mung bean sprouts. Feel free to use what you have on hand, or whatever's in season.
The ginger peanut sauce has a slight kick from the red pepper flakes, but it's balanced by the sweetness of the peanut butter and the acidity of the citrus juice and rice vinegar. If you prefer a milder sauce, you can reduce the amount of red pepper flakes.
Yes, to make this salad gluten-free, use gluten-free soba noodles or substitute with other gluten-free noodles like rice noodles. Also, use tamari or coconut aminos instead of soy sauce.
For added protein, you can top this salad with tofu, edamame, or tempeh if you're keeping it vegan. If not, grilled chicken, shrimp, or salmon are great options.
You'll need a high-powered blender or food processor to make the ginger peanut sauce, and a julienne peeler to cut the vegetables into thin strips. A large bowl for mixing and serving is also essential.
Yes, while this salad is typically served cold, you can serve it warm by keeping the noodles and sauce warm before mixing. It's a versatile dish that can be enjoyed hot or cold.
More Asian-Inspired Salad Recipes
If you liked this salad recipe, check out these other Asian-inspired salad recipes!
- Easy Chinese Chicken Salad
- Lobster Cobb Salad with Miso Dressing
- Spicy Thai Salad with Chicken
- Grilled Miso Shrimp Garden Salad
- Arugula Salad with Asian Pears
Recipe Notes
- Keep it healthy. I used organic peanut butter with no added sugar. You can use regular peanut butter, but may need to cut back some of the sweetness from the honey.
- To keep the vegetables super crisp, only add in the ginger peanut sauce when you're ready to serve.
- Don't overcook the soba noodles. They're supposed to have a little firmness when cooked properly.
- Serve cold, at room temperature, or hot. This noodle salad is great served cold (or room temperature) for a picnic or light lunch. Or, serve the noodles (and the added protein) hot for a healthy, fulfilling dinner.
Vegan Asian Noodle Salad
This vibrant, Vegan Asian Noodle Salad is a delicious combination of crisp veggies and nutty buckwheat soba noodles, all tossed in a tangy, sweet and spicy, homemade ginger peanut sauce. Perfect for a healthy, light meal!
- Total Time: 20 min
- Yield: 4 1x
Ingredients
For the Ginger Peanut Sauce:
- ½ cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoons lime juice
- 1 tablespoon orange juice
- 1 clove garlic, crushed
- 1 teaspoon grated ginger
- 1 tablespoon honey
- ½ teaspoon red pepper flakes
- Pinch of salt
For the Noodle Salad:
- 8 ounces dry soba noodles
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 yellow bell pepper (or red), seeded and sliced
- 2 Persian cucumbers, thinly sliced
- 1 bundle thin asparagus, trimmed and cut into 1-inch pieces
- 1 cup shelled edamame
- 3 stalks green onions, sliced
- ¾ cup cilantro leaves
- 1 tablespoon sesame seeds, for garnish
Instructions
Make the Ginger Peanut Sauce:
- Place all of the ginger peanut sauce ingredients into a high-powered blender or food processor. Pulse until everything is creamy and smooth. Taste for seasoning. Pour into a bowl and set aside.
Cook the Soba Noodles:
- Cook the soba noodles according to package directions. Drain and rinse under cold water to keep the noodles from sticking together.
Assemble the Salad:
- Arrange the cooked noodles and chopped vegetables, like red cabbage, green onions, asparagus, and bell peppers, in a large bowl.
- Drizzle the ginger peanut sauce on top of the noodle salad. Toss well to thoroughly coat, and serve in individual bowls.
- Garnish with the sesame seeds and a squeeze of fresh lime juice for extra flavor. Serve immediately.
Notes
- Keep it healthy. I used organic peanut butter with no added sugar. You can use regular peanut butter, but may need to cut back some of the sweetness from the honey.
- To keep the vegetables super crisp, only add in the ginger peanut sauce when you're ready to serve.
- Don't overcook the soba noodles. They're supposed to have a little firmness when cooked properly.
- Serve cold, at room temperature, or hot. This noodle salad is great served cold (or room temperature) for a picnic or light lunch. Or, serve the noodles (and the added protein) hot for a healthy, fulfilling dinner.
- Prep Time: 15 min
- Cook Time: 5 min.
- Category: Salads
- Method: Stove top
- Cuisine: Japanese-Inspired
- Diet: Vegan
Nutrition
- Serving Size:
- Calories: 517
- Sugar: 13.6 g
- Sodium: 839.3 mg
- Fat: 21.1 g
- Carbohydrates: 70.6 g
- Protein: 22.1 g
- Cholesterol: 0 mg
Cathy S says
Looks delish! I will have to make it!
Asian Inspired Eats says
I think you'll love this recipe, Cathy! It's a very delicious, healthy, and easy meal!
Sherri M. says
Wow! Can’t believe how delicious this noodle salad was! I added in some tofu for extra protein. Wish I had the edamame on hand, but will definitely add it in next time. Yummy!
Asian Inspired Eats says
Love that you added tofu to the dish! Great option for extra protein. Thanks so much for the positive feedback!