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Spicy Soba Noodle Salad Recipe with Lime Dressing

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This 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!

30 Minute Cold Noodle Salad for Entertaining

This cold soba noodles salad is what I call an Easy Entertaining Recipe – which is on your table in about 30 minutes.  It comes together quickly with the help of Japanese buckwheat noodles and crunchy veggies.  Browse our Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – an easy meal can be on your table in no time.  

Just as fast as grabbing a quick prepared side dish from the store (and way more impressive too)!  If you’re heading to a party, potluck, or BBQ, check out my list of top host gifts for summer entertaining for that next-level gift your host will love.

gluten free soba noodle salad recipe with tamari gluten free miso dressing vegetables and lime juice vegan wheat free buckwheat gluten free noodles

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. I use this GF sweet miso paste, and it adds the perfect amount of flavor to this soup!  It also lasts forever in your fridge or pantry, so I always keep a few around!
  • 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. If I am cooking for a crowd, I always use this tamari in my recipes just in case anyone at the table has a gluten allergy, so everyone can enjoy this meal.
  • 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:  I really like using maple or agave syrup because it’s a natural and sustainable sweetener, plus it is ridiculously  inexpensive online so I always keep a few of these bottles in my pantry.
  • 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?

  1. 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.
  2. 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.
  3. Finely chop the parsley and mix in half with the veggies.  Save the other half for garnish.  
  4. 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.
  5. Toss veggies, soba noodles, arugula into a large bowl and cover with dressing.  Chill and serve cold.

gluten free soba noodles in a salad healthy gluten free asian pasta salad with gf buckwheat noodles recipe with mint basil lime tamari dressing

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gluten free soba noodle salad recipe with tamari gluten free miso dressing vegetables and lime juice vegan wheat free buckwheat gluten free noodles

Spicy Soba Noodle Salad

Kelly Jensen
This spicy Soba Noodle Salad with Miso Dressing recipe is a bright and tasty lunch, loaded with cabbage, arugula, and drenched in a tangy miso dressing. This is a fantastic salad to meal prep for the week, and is delicious year round!
5 from 4 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Pasta, Salad, Side Dish
Cuisine Asian
Servings 4 servings
Calories 284 kcal

Ingredients
  

For the Salad

  • 8 oz soba noodles
  • 1 cup arugula
  • 1/2 cup Napa cabbage thinly sliced
  • 1 red pepper sliced
  • 2 large carrots cut into matchsticks or spiralized
  • 1/4 cup sliced radishes
  • 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
  • Crushed Red Pepper Flakes to taste

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, peppers, carrots, cilantro, and radishes.

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

Calories: 284kcalCarbohydrates: 56gProtein: 10gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 721mgPotassium: 357mgFiber: 2gSugar: 8gVitamin A: 5416IUVitamin C: 20mgCalcium: 65mgIron: 2mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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Posted in Asian, Dairy Free, Dinners, Dressing, Easy Weeknight Meals, Favorites, Lunches, Pasta Salad, Pastas, Salads, Side Dishes, Summer Recipes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

12 Comments

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  10. plantbasedbrandi

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