Vegan Summer Soba Noodle Dish



  • 10 oz. soba noodles (cooked according to package instructions)
  • 9 oz. fresh organic edamame (fresh green soy beans, already prepared)
  • 6 oz. snow peas (sliced)
  • 4 medium carrot, julienned (sliced thinly)
  • 1/4 cup fresh cilantro, chopped
  • 1/8 cup toasted sesame seeds (toast in dry skillet for 34 minutes while stirring)
  • 1/4 cup cherry tomatoes, halved (optional)



  • 1/3 cup Braggs liquid aminos (or soy sauce)
  • 2 tablespoons sesame oil
  • 1 small lime, juice only
  • 1 1/2 tablespoon agave nectar
  • 1 1/2 teaspoon chili garlic paste
  • 1 teaspoon fresh ginger (grated)


Start by making the sauce. Add all ingredients to a bowl and whisk to blend. Set aside. Cook soba noodles according to package instructions, usually 3-4 minutes. Drain and rinse with cold water to stop the cooking to avoid mushy noodles.
Prepare vegetables.
Bring a large pot of water to a boil. Set aside. Place vegetables, except cherry tomatoes and cilantro, in boiling water for 30-60 seconds. Remove from water.
In a large skillet add noodles, vegetables, cherry tomatoes, cilantro, and sauce, mix to blend. Heat until desired temperature. Sprinkle with sesame seeds and serve immediately.


In the video, I heat each vegetable separately, which makes for a prettier presentation, but it is not necessary. I usually mix it all together and serve.
This dish can easily be made gluten free by using a gluten free noodle. Soba noodles are low in gluten, but not completely gluten free.

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