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Soba Noodle Salad (WFPB, gluten-free)

Diversity of plants is a key factor of a good diet, so we’re exploring buckwheat as a new grain to add into your life. I’ve shared two other really delicious recipes using buckwheat (Cinnamon Ginger Buckwheat Balls and Nutty Granola Clusters), and here is the third recipe: buckwheat noodles in a yummy salad! You can find buckwheat noodles (called Soba noodles) in most grocery stores in the Asian aisle, or hit up an Asian market. Either regular or ramen will work. You can also order them on Amazon.

Although wheat is in the name, there is no wheat involved, and buckwheat is gluten-free (it’s actually a seed and not even a grain)! If you must avoid all gluten, be sure your noodles are made of 100% buckwheat and are certified gluten-free, as sometimes noodles are made of a combination of wheat and buckwheat.

This is a great recipe to make in warm weather and enjoy for lunch for days on end, cold out of the fridge. In my Kids Cookbook, Plant-Based Cooking for Kids, I have a similar recipe to this one, called Nutty Noodles, but I didn’t have anything like it on my blog! You can use any noodle or even rice or quinoa if you prefer.

Here are some other similar recipes for a flavorful meal:

Garlic Noodles

Curried Cauliflower Sweet Potato Salad

Thai-Inspired Peanut Pizza

Soba Noodle Salad
Prep Time
25 mins

A delicious, creamy peanut or almond butter sauce covers wholesome buckhweat noodles (or any noodle) and crunchy vegetables. Perfect for summertime!

Course: dinner, Salad
Servings: 6 servings
Author: Faithful Plateful
  • 3 TBSP soy sauce, tamari or liquid aminos
  • 1/4 cup peanut butter or almond butter
  • 1 tsp pure toasted sesame oil (can be omitted)
  • 1 TBSP fresh grated ginger
  • 2 TBSP rice vinegar
  • 1 TBSP maple syrup
  • juice of 1/2 lime
  • 8 oz buckwheat noodles (or any whole grain noodle)
  • 1/2 bunch cilantro, chopped
  • 1/2 bell pepper, chopped
  • 1 carrot, grated
  • 1 cucumber, chopped
  • 1 cup shredded red cabbage
  • 2 green onions, sliced
for topping (optional but fancy)
  • sesame seeds
  • chopped peanuts
  • red pepper flakes or hot sauce
  • extra cilantro
  1. Cook noodles according to package directions. Drain and let cool at least slightly before combining with vegetables.

  2. Stir sauce ingredients together in a small bowl or jar.

  3. Chop all vegetables.

  4. Toss everything together. Top each serving with sesame seeds, chopped peanuts, extra cilantro, and hot sauce if you'd like. Enjoy warm or cold.

  5. Stores well in fridge for up to 4 days.

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