Spicy Soba Noodle Salad Recipe with Lime Dressing
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Jump to RecipeThis spicy soba noodle salad recipe with Lime Dressing recipe is a bright tasty lunch, loaded with cabbage, arugula, & a tangy miso dressing. This is a fantastic salad to meal prep for the week, and is delicious year round!
This refreshing summer salad features buckwheat noodles and a sweet lime tamari dressing. It’s great as a lunch recipe, or a light dinner served with your favorite protein.
I love when I go out to eat somewhere and have something so yummy I think I need to make this myself! This cold soba noodle salad was one of those cases. I ordered this on a whim from the vegan restaurant near me, and started brainstorming immediately on how to translate this soba noodle salad to a homemade version I can have anytime.
This vegan soba noodle salad is a great lunch or light dinner. Soba noodles are a Japanese noodle made from buckwheat flour, which have a great firm texture and rich flavor. They work so well with this bright and citrusy dressing. This is a fantastic meal to make for a potluck, party, or summer gathering.
This Spicy Soba Noodle Salad Recipe Is
- Bright
- Fresh
- Flavorful
- Loaded with Veggies
- Simple to Make
- Vegan, Vegetarian, and Wheat Free!
What’s in This Vegan Soba Noodle Salad Recipe?
- Arugula, Carrots, Green Onion, Cabbage, Lime Juice
- Soba Noodles – these soba noodles are a a hearty Asian noodle, which stands up to big bright salads like this.
- Miso Paste – I love this light and sweet miso paste, I keep a few packs in my pantry for recipes when I want to add a little umami flavor in a pinch. Miso is a paste made from lightly fermented soy beans, and is a classic in soups and Asian dishes.
- Tamari: tamari is a gluten-free version of soy sauce. Tamari has a bright salty flavor, and adds a really nice depth of umami to this dish.
- Rice vinegar
- Toasted Sesame Oil: The sesame oil gives the perfect toasty flavor to the dressing of this salad. Toasted sesame oil is traditional in a lot of Asian dishes, and will give you salad the perfect flavor.
- Brown Sugar, Maple Syrup or Agave Syrup
- Red Pepper Flakes – I like adding some for heat. You could also use sriracha sauce or chili oil.
Optional Additions to your Cold Soba Salad
- Sauteed bok choy
- Sliced sugar snap peas or snow peas
- Blanched broccoli florets or other fresh vegetables
- Peanut butter in the sauce – add 1 tablespoon for a savory nutty flavor
- Sliced red bell pepper
- White sesame seeds to top
How Do I Make This Spicy Soba Noodles Recipe?
- In a large pot, bring 8 cups of water to a boil. Cook the soba noodles according to packaging instructions. Once cooked, drain the noodles. Rinse the cooked noodles thoroughly under cold water so they stop cooking. Once cooled off, set the noodles aside.
- For the green cabbage and carrots, I like to cut them into long thin strips so they have the same length as the noodles. You can spiralize them, or just cut them into long matchsticks.
- Finely chop the parsley and mix in half with the veggies. Save the other half for garnish.
- In a pint sized major jar, combine all dressing ingredients. For the garlic I like to use a garlic press… but it can be minced/diced instead. When all ingredients are in the jar, shake until well combined.
- Toss veggies, soba noodles, arugula into a large bowl and cover with dressing. Chill and serve cold.
More Easy Lunch Ideas
- Chickpea Egg Salad Sandwich
- Vegan Pinwheels Recipe with Avocado & Chickpeas
- Asian Bean Salad Recipe with Orange Sesame Vinaigrette
- 4 Ingredient Trader Joe’s Pasta Salad
- Vegan Italian Wedding Soup
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Spicy Soba Noodle Salad
Ingredients
For the Salad
- 8 oz soba noodles
- 2 cups arugula
- 1/2 cup Napa cabbage thinly sliced
- 1 red pepper sliced
- 2 large carrots cut into matchsticks or spiralized
- 1/2 cup fresh cilantro chopped
For the Miso Dressing
- 1 tablespoon miso paste
- 2 tbsp seasoned rice vinegar
- 1/2 teaspoon toasted sesame oil
- 1 1/2 tbsp agave
- 3 cloves garlic
- 1 lime juiced and zested
- 1/2 teaspoon Crushed Red Pepper Flakes
Instructions
For the Salad
- In a large pot, bring 8 cups of water to a boil. Cook the soba noodles according to packaging instructions. Once cooked, drain the noodles. Rinse the noodles thoroughly under cold water so they stop cooking. Once cooled off, set the noodles aside.
- For the cabbage and carrots, I like to cut them into long thin strips so they have the same length as the noodles. You can spiralize them, or just cut them into long matchsticks.
- In a large bowl, add the arugula, cabbage, carrots, and cilantro.
For the Miso Dressing
- In a pint sized major jar, combine all dressing ingredients. For the garlic I like to use a garlic press… but it can be minced/diced instead. When all ingredients are in the jar, shake until well combined.
- Toss veggies, soba noodles, arugula into a large bowl and cover with dressing. Chill and serve cold.
Notes
Dietary Modifications
- To make this recipe gluten free, be sure to use only certified gluten free ingredients for this dish, including noodles, and any bottled ingredients.
Nutrition
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Easy to make. Lovely to eat
This salad has everything in it I like, it’s delish
Hello! I am so excited you found me! I could barely figure out how to piece that page together and had pretty much given up on learning how to find people. But you found me so maybe there’s hope yet! And so much beautiful food to look at, bonus!