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A vibrant Vegan Asian Noodle Salad in a dark gray bowl topped with black chopsticks on a round wooden board with a linen napkin and small bowl of dressing on the side.

Vegan Asian Noodle Salad

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5 from 1 review

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

Units Scale

For the Ginger Peanut Sauce:

  • 1/2 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
  • 1/2 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
  • 3/4 cup cilantro leaves
  • 1 tablespoon sesame seeds, for garnish

Instructions

Make the Ginger Peanut Sauce:

  1. 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:

  1. Cook the soba noodles according to package directions. Drain and rinse under cold water to keep the noodles from sticking together.

Assemble the Salad:

  1. Arrange the cooked noodles and chopped vegetables, like red cabbage, green onions, asparagus, and bell peppers, in a large bowl.
  2. Drizzle the ginger peanut sauce on top of the noodle salad. Toss well to thoroughly coat, and serve in individual bowls.
  3. 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.
  • Author: Asian Inspired Eats
  • 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