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Cold Soba Noodles

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.

[amd-recipeseo-recipe:472]

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Cold Soba Noodles (Serves 4-6)

Prep Time: 10 mins Cook Time: 3 mins

egg free

nut free

dairy free

gluten free

Ingredients

  • 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

Preparation

1. Bring a large pot of water to a boil and add soba noodles. Reduce heat to a simmer.

2. Cook noodles for 2-3 minutes.

3. Drain and run under cold water until cool to touch.

4. Add the noodles to a large bowl with the edamame, bell pepper and tofu.

5. Place the almond butter and remaining ingredients in a blender or food processor and puree sauce.

6. Pour sauce over the noodles and toss to combine.

7. Serve.

Make N' Share!
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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28 comments

  • Jenny Rebecca

    Help! What is that last 1/4 measurement?

    leave a comment

  • Gail

    How much almond butter does this recipe take? you only say 1/4 - 1/4 of what?

    leave a comment

  • Ashley

    Just made this for the kids and myself. I cut the recipe in half because it was only us. I'm so upset that i don't have leftovers now for tomorrow!!!

    leave a comment

  • Amy F.

    I wasn't sure how much 1 package of soba was. I eventually decided to use the whole package of 8.8 oz and it turned out fine. Everyone in the family liked it. Thanks for the great recipe!

    leave a comment

  • Meghna

    Delicious! Just made this tonight. So easy. I am always on the lookout for Asian noodle dishes, as my 2 year old is a HUGE fan. I think Pad Thai is easily her favorite food. Looking for a way to create a close second for her at home that is not grocery store Pad Thai in a box. The only critique I have of this is that it was a bit mild on flavor. Next time I will probably add more soy sauce and perhaps a twinge of sweet chili sauce for flavor/slight kick.

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  • Quick Diet

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  • Cold Soba Noodles Banksyface

    [...] Cold Soba Noodles [...]

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  • Zaeaton

    Can I replace the mayo/vegonaisse with oil? If so should I use peanut? olive? Can't wait to make this! I'm going to use ziti and send it in my son's lunch for a change from sandwiches!

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    • Catherine

      Since there is already oil in the dressing, I would be wary of adding too much more. The mayo adds so much creaminess to the dressing. Maybe try using tofu instead for that creaminess?

      leave a comment

  • Kelly G

    We just made it and it is so delicious!! I added some blanched julienne carrots. I ordered your cookbook and look forward to more yummy recipes!

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  • Robin

    LOVE your site . . . My son is allergic to soy . . . Do you have suggestions for substitutions for the tofu and edamame? Thanks!!!

    leave a comment

    • Catherine

      The tofu and edamame are toppings to add protein and nutrients! You could substitute almost any kind of veggie. Use multiple colors of bell peppers, seaweed, sesame seeds, scallions. I bet cooked and cooled shrimp would be a great addition!

      leave a comment

  • Margaret

    My daughter's school is nut free. I'd love to send this for her. Do you think sunflower butter would work?

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    • Catherine

      Yes I do!

      leave a comment

  • Kari

    This recipe rocks! So simple and delicious. I made a minor modification and marinated my tofu (bragg's, sesame oil, garlic) then grilled it. I also added some of the grilled tofu into the food processor with the peanut butter etc. Thank you Weelicious!

    leave a comment

  • Magda

    Wow, the recipe looked great, but it tastes even better. Perfect for school lunch. I skipped sesame oil though since my son does not like that taste. Thank you! Love lunch ideas that do not have to be warmed up

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  • Courtney

    Thanks! A hit with our family of 5!

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  • Kellie

    Can the rice wine vinegar be replaced with white whine vinegar? Also can I leave out the sesame oil or replace it with coconut oil? wanted to make this but dont have everything!

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    • Catherine

      Those substitutions are fine! Just remember they will change the flavor of the finished dish!

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  • Mindy

    Hi there!
    Rice wine vinegar? Is that Mirin? Or is it Rice Vinegar? Or something else?
    Thank you! Love your cookbook and recipes!

    leave a comment

    • Catherine

      Rice Vinegar!

      leave a comment

  • Slow Cooker Asian Lettuce Wraps

    [...] There are certainly plenty of recipes out there and I&#8217;ve made a ton of them but this one from Weelicious, for Cold Soba Noodles looks especially promising. I can&#8217;t wait to give it a [...]

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  • M.T.

    This is amazingly simple and delicious! I didn't have the exact same vegetables on hand, so used diced zucchini. This recipe is pretty forgiving and versatile in that I think any veggie would be tasty in this! I placed on a plate and cut up the soba noodles for my 1.5 year old toddler and she gobbled it up! I think it's the sauce. It is really that good!
    (By the way, I know it's safe to eat tofu uncooked, but I cooked it in a saute pan with the diced zucchini. Yum!)

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  • Tara

    This is a fantastic dish! The whole family loved it for dinner, and I think it would be nice to take as a pasta salad to BBQs. Thank you.

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  • NicolaH

    I'm tempted to try this but wow, that's a lot of oil. Could the oil be reduced without compromising the recipe completely?

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  • Caroline S.

    Hi,

    My soba noodles are purple when cooked. How are yours light? Are there different kinds?

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  • Plan Refuel/Refresh

    [&#8230;] Dinner &#8211; cold soba noodles [&#8230;]

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  • Tara

    Sorry to be a party crasher but aoba noodles are rarely gluten free. Only one brand I am aware of makes an entirely wheat free version...and they are really hard to find. Most manufacturers add in wheat flour to tone down the earthiness of the buckwheat.

    leave a comment