Cold Soba Noodles are a fantastic addition to your family’s recipe collection! These delightful, chilled noodles are not only a breeze to make but also a kid-friendly recipe that the whole family will love. They’re full of flavor, super customizable and a great way to cool down on a hot day, although they’re delicious year round!
What are Soba Noodles?
Soba noodles are a type of Japanese noodle made from buckwheat flour or a sometimes a mixture of buckwheat and wheat flour. These noodles have a distinct nutty flavor and are typically thin and long, similar in appearance to spaghetti. Soba noodles are a staple in Japanese cuisine and are enjoyed in various dishes, both hot and cold. Not all soba noodles are gluten-free so make sure you check the packaging if you need them to be allergy friendly!
Why Make Cold Soba Noodles?
- Refreshing Relief: Cold Soba Noodles provide a cooling escape from summer’s heat and are refreshing in every bite. But we love to make them year round!
- Speedy Satisfaction: These noodles are a quick and convenient choice, perfect for busy weeknights or impromptu meals.
- Healthy Option: Crafted from nutrient-rich buckwheat, soba noodles offer a wholesome alternative to regular pasta.
- Versatile Delight: Cold Soba Noodles are a blank canvas, ready for your creativity! Customize them with your favorite veggies and toppings!
The Ingredients
- Soba noodles
- Shelled edamame
- Small red bell pepper
- Firm tofu
- Almond or peanut butter
- Mayonnaise or vegannaise
- Braggs or soy sauce
- Rice wine vinegar
- Honey or agave
- Garlic
- Fresh ginger
- Sesame oil
- Vegetable oil
*See recipe card for exact measurements*
How to Make Cold Soba Noodles
- Cook noodles: 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.
- Make the sauce: Place the almond butter, mayonnaise, soy sauce, rice wine vinegar, honey, garlic, ginger, sesame oil and vegetable oil in a blender or food processor and puree sauce.
- Combine: Add the noodles to a large bowl with the edamame, bell pepper and tofu. Pour sauce over the noodles and toss to combine.
FAQs for This Recipe
- Can I make this vegan? Absolutely! All you’ll have to substitute to make these Cold Soba Noodles vegan is the mayonnaise for vegannaise which can be found pretty easily at most grocery stores.
- Is this recipe gluten free? It depends on which soba noodles you buy. Some soda noodles are made from a combination of buckwheat flour and wheat flour. Be sure to check the packaging if you’re looking for 100% gluten free soba noodles.
- Can I substitute veggies and toppings? You sure can! My only advice is to thinly slice all the vegetables so that they mix in really well. If you’d rather sub chicken for the tofu or serve with salmon, go for it!
- What if I want to serve this at a potluck? This recipe is great for taking over to a friends house! I would prep the noodles and sauce separately and combine them when you arrive so that the dish doesn’t get soggy.
- Would Cold Soba Noodles make a good school lunch? Yes! Since this dish doesn’t require a microwave it’s a great addition to your kids school lunch to switch things up a bit.
Recipe Tips
- Don’t overcook the noodles: Generally, soba noodles only take a few minutes in boiling water. Rinse them under cold running water immediately to stop the cooking process and ensure they remain firm and chewy.
- Toppings and Add-Ins: Get creative with your toppings. Thinly sliced cucumbers, julienned carrots, seaweed strips, or even a soft-boiled egg can elevate your Cold Soba Noodles to gourmet status.
- Hold the sauce if making ahead: Wait until you’re ready to eat to toss the noodles with the sauce to prevent the noodles from getting soggy.
More Asian Inspired Dishes
- Asian Sautéed Shrimp
- Sweet Gingery Tofu
- Stir-Fried Chicken in Lettuce Cups
- Mu Shu Chicken
- Shiitake Veggie Stir Fry
Cold Soba Noodles are a wonderful addition to your weeknight dinner repertoire, especially during the warmer months. Their simplicity, versatility, and refreshing qualities make them a go-to choice for a quick, satisfying meal the whole family will love! Let me know what you think of this recipe in the comments or tag me on social media if you make them!
Images by Ivan Solis
Cold Soba Noodles
Ingredients
- 1 9.5 ounce package soba noodles
- 1 cup shelled edamame
- 1 small red bell pepper, julienne
- 1 cup firm tofu, cubed
- 1/4 cup almond butter or peanut butter
- 2 tablespoons mayonnaise or vegannaise
- 2 tablespoons soy sauce or braggs
- 1 tablespoon rice wine vinegar
- 2 teaspoons honey or agave
- 1 clove garlic
- 1 inch piece ginger, peeled and chopped
- 1 tablespoon sesame oil
- 1/4 cup vegetable oil
Instructions
- 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.
Loved this! My kids (1.5 and 3 yo) did too! Used frozen edamame and shredded carrots that I cooked with the noodles so everything was soft. Left our tofu and peppers and sesame oil and just used a little squirt of honey since my peanut butter was sweetened. I like the versatility of this recipe. It is now in my quick lunch rotation. Thanks so much!
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.
Hi,
My soba noodles are purple when cooked. How are yours light? Are there different kinds?
I’m tempted to try this but wow, that’s a lot of oil. Could the oil be reduced without compromising the recipe completely?
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.
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!)
Rice Vinegar!
Hi there!
Rice wine vinegar? Is that Mirin? Or is it Rice Vinegar? Or something else?
Thank you! Love your cookbook and recipes!
Those substitutions are fine! Just remember they will change the flavor of the finished dish!
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!
Thanks! A hit with our family of 5!
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
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!
Yes I do!
My daughter’s school is nut free. I’d love to send this for her. Do you think sunflower butter would work?
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!
LOVE your site . . . My son is allergic to soy . . . Do you have suggestions for substitutions for the tofu and edamame? Thanks!!!
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!
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?
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!
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.
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!
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!!!