Description

This Vegan Soba Noodle Recipe is one of my favorite noodle recipes. It’s packed full of good nutrition, fiber, and protein. But the best part is that it is superbly delicious, flavorful, fresh, and healthy. Perfect for a warm summer day or a cold winter night as it can be served hot, warm, or at room temperature.

Ingredients

Scale

10 oz. soba noodles (cooked according to package instructions)
9 oz. fresh organic edamame (fresh green soybeans, already prepared)
6 oz. snow peas (destringed and sliced)
4 medium carrots, julienned (sliced thinly or shredded)
1/4 cup fresh cilantro, chopped
1/8 cup toasted sesame seeds (toast in a dry skillet for 3–4 minutes while stirring)
1/4 cup cherry tomatoes, halved (optional)

SAUCE:

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)

Cook Mode Prevent your screen from going dark

Instructions

Step 1 Prepare the Sauce:

In a small bowl, add Bragg Liquid Aminos, sesame oil, agave, fresh lime juice, and chili garlic paste.
Next, peel and mince the ginger. An easy way to peel ginger is to use a spoon to scrape off the very thin skin. Just scrape off what you will need, and leave the skin on to preserve the rest of the ginger root. A lemon zester does quick work out of grating ginger.
Stir to combine. Set aside to marinate while you prepare the noodles and vegetables. Be sure to stir the sauce again before adding it to the dish.

Step 2: Cook the Soba Noodles

Bring a large pot of water to boil. Do not salt the water.
Add the noodles to the boiling water. Stir to make sure they do not stick together. Reduce heat slightly to make sure they do not boil over.
Cook for the length recommended on the package (usually 3-4 minutes).
Drain and rinse in cold water. Rinsing in cold water is essential to stop the noodles from overcooking and ensure the noodles do not stick together. Set aside. If noodles begin to stick, rinse with water and drain again.

Step 3: Prepare the vegetables:

Prepare the vegetables by shredding the carrots, removing the string from the snow peas and slicing them into strips, halving the cherry tomatoes, and chopping the cilantro.
Bring a large pot of water to a boil. Remove from heat. Place the carrots, snow peas, and edamame in the boiling water for 30-60 seconds. Remove from water.

Step 4: Combining the recipe:

In a large skillet or saucepan, add noodles, vegetables, cherry tomatoes, cilantro, and sauce, and mix to blend. Heat until the desired temperature. Remove from heat.
Garnish with toasted sesame seeds and serve immediately.

Notes

If you would like the dish to look extra beautiful, it may be worth cooking the vegetables separately and placing them in piles on top of the bowl.
Cook the noodles in the sauce, reserving some sauce to add to the top.
Place the noodles in the bottom of a serving bowl. Place each vegetable in piles around the top of the bowl and garnish with toasted sesame seeds and fresh minced cilantro. Finish the dish by adding the reserved sauce or serve it on the side for guests or family to add as they prefer.
The Vegan Soba Noodle Recipe can be served either cold, warm, or at room temperature.