Looking for something light, refreshing, and packed with nutrients? This Cold Vegan Soba Noodle Salad with Edamame is the perfect answer for warm-weather lunches, meal prep bowls, or even a casual dinner that doesn’t leave you feeling weighed down. Made with buckwheat soba noodles, crunchy veggies, and a zesty sesame-ginger dressing, this is the kind of dish you’ll keep coming back to. Think of it as the cool cousin to your usual soba noodle stir fry or soba noodle soup—except this one brings a clean, crisp finish that’s ideal for serving chilled. And if you’re exploring more tofu noodle recipes or vegan peanut noodles, you’re going to want to keep this one in rotation.
Cold Vegan Soba Noodle Salad with Edamame
Prep Time 25 minutes mins
Cook Time 10 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Japanese
Large pot for boiling the soba noodles
Frying pan or skillet to crisp the tofu (a non-stick or cast-iron pan works great)
Cutting board and knife for prepping vegetables
Mixing bowls for tossing the salad and combining the dressing
Tofu Press or paper towels + heavy object to press tofu
Tongs or Salad Servers to toss everything together
For the Salad
- 8 oz buckwheat soba noodles look for gluten-free if needed
- 1 cup shelled edamame steamed and cooled
- 1 medium carrot julienned
- 1 red bell pepper thinly sliced
- 1/2 English cucumber halved and thinly sliced
- 2 green onions sliced on the diagonal
- 1/4 cup chopped fresh cilantro optional but great for freshness
- 1 tablespoon toasted sesame seeds
- 1 block 14 oz extra-firm tofu, pressed and cubed
- 1 tablespoon cornstarch for crisping the tofu
- 2 tablespoons oil for pan-frying the tofu
For the Sesame-Ginger Dressing
- 3 tablespoons soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup or agave
- 1 tablespoon fresh lime juice
- 1 teaspoon grated fresh ginger
- 1 clove garlic minced
- 1 teaspoon chili garlic sauce optional for heat
Cook the Soba Noodles
Bring a large pot of water to a boil. Add the soba noodles and cook according to the package instructions—usually around 5–6 minutes. Be sure not to overcook them as they can get mushy quickly. Once done, drain and immediately rinse under cold water to stop the cooking process and remove excess starch. Set aside to drain fully.
Prepare the Tofu
While the noodles are cooling, cube the pressed tofu and toss it in a bowl with cornstarch to lightly coat. Heat 2 tablespoons of oil in a skillet over medium-high heat. Add the tofu and fry on all sides until golden brown and crispy, about 8–10 minutes total. Remove and let drain on a paper towel.
Make the Dressing
In a small bowl or jar, whisk together soy sauce, rice vinegar, sesame oil, maple syrup, lime juice, grated ginger, garlic, and chili garlic sauce. Taste and adjust seasoning if needed—more lime for brightness, more maple for sweetness.
Assemble the Salad
In a large mixing bowl, combine the cooked soba noodles, edamame, carrot, bell pepper, cucumber, green onions, cilantro (if using), and toasted sesame seeds. Add in the crispy tofu and drizzle the dressing over the top.
Toss & Chill
Use tongs or salad servers to toss everything until evenly coated in the dressing. For best flavor, chill in the fridge for about 30 minutes before serving. This allows the noodles to absorb all the bold flavors from the dressing.
Pairings
This cold soba noodle recipe shines as a stand-alone meal, but it also pairs wonderfully with:
- Miso soup for a comforting, warm contrast to the cold noodle salad
- Pickled vegetables like daikon or kimchi to add extra tang and crunch
- Iced green tea or a cold sparkling water with lime
- Roasted seaweed snacks or nori crisps for a salty bite on the side
If you’re going for a broader spread, you could serve this as part of a vegan noodle bowl lineup, alongside dishes like vegan udon noodle recipe versions with a light broth, or even some chilled vegan ramen noodle recipes dressed with spicy peanut sauce.
FAQs
1. Can I use other types of noodles for this recipe?
While this is a classic soba noodle recipe, you can substitute with rice noodles or whole wheat spaghetti in a pinch. However, buckwheat soba noodles are ideal here because of their nutty flavor and firm texture that holds up well when chilled.
2. What kind of tofu works best?
Extra-firm tofu is the best choice for pan-frying and maintaining structure in a salad. If you're pressed for time, store-bought baked tofu or pre-seasoned tofu strips also work well.
3. How long does this soba salad keep?
This noodle salad cold version keeps beautifully in the fridge for up to 3 days. Just store it in an airtight container. If it dries out, you can revive it with a little splash of soy sauce and lime juice before serving.
4. Can I make this into a warm dish?
Absolutely! Skip the rinsing step after boiling the soba and serve the noodles warm with the sautéed tofu and vegetables tossed in. This makes it closer to a soba noodle stir fry or even a light vegan noodle soup.
5. What protein can I use instead of tofu?
For a different take on tofu noodle recipes, try tempeh, seitan, or edamame as the primary protein. You could even add chickpeas or roasted mushrooms for a more umami-forward option.
