Cold Soba Noodles

January 4, 2009


I really think this goes down as one of my better and favorite recipes. Every time I make it for people, young or old, I get the greatest response. The best part is, it’s so easy to prepare and you probably already have a lot of the ingredients in your fridge already.
Soba noodles are made from buckwheat, a grain high in vitamin A, calcium and selenium. They’re also gluten free which makes them a great choice for kids with allergies or on certain diets. Unlike pasta noodles, these cook up in 2-3 minutes, so don’t walk away from the stove for too long.
This dish is a great recipe to take to a potluck meal or any time you’re feeding a crowd on a dime. I guarantee they’ll love it.


Cold Soba Noodles

No ratings yetSave RecipeSaved Recipe!Rate RecipePrint RecipeAuthor: Catherine McCordPrep Time 10 minutes Cook Time 3 minutes Total Time 15 minutes


  • 1 9.5 ounce Package Soba Noodles
  • 1 Cup shelled edamame
  • 1 Small Red Bell Pepper, julienne
  • 1 Cup cubed firm tofu
  • 1/4 Cup almond or peanut butter
  • 2 Tbsp Vegannaise or Mayonnaise
  • 2 Tbsp Braggs or Soy Sauce
  • 1 Tbsp rice wine vinegar
  • 2 Tsp honey or agave
  • 1 Garlic Clove
  • 1 Inch Piece Ginger, peeled and chopped
  • 1 Tbsp sesame oil
  • 1/4 Cup Vegetable or Grape seed Oil


  • Bring a large pot of water to a boil and add soba noodles. Reduce heat to a simmer.
  • Cook noodles for 2-3 minutes.
  • Drain and run under cold water until cool to touch.
  • Add the noodles to a large bowl with the edamame, bell pepper and tofu.
  • Place the almond butter and remaining ingredients in a blender or food processor and puree sauce.
  • Pour sauce over the noodles and toss to combine.
  • Serve.



Calories: 360kcal | Carbohydrates: 44g | Protein: 19g | Fat: 15g | Sodium: 600mg | Fiber: 4g | Sugar: 4g Did you make this recipe?Mention @Weelicious or tag #weelicious!

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