Vegan Soba Noodle Salad

This easy Soba Noodle recipe takes less than 30 minutes to pull together and is a dish that everyone will love! The dressing really makes this dish tasty, and the buckwheat in the noodles make it highly nutritious and satisfying. Buckwheat soba noodles are gluten-free by the way. You could also use kelp noodles or mung bean noodles for a grain free option. I kept this recipe simple, but you could easily add some protein to make it a more complete entrée for lunch or dinner by adding some tofu, meat, or fish. The dressing in this recipe, made with peanut sauce, coconut aminos and sesame oil, gives the noodles all the flavor. My favorite peanut sauce is from Wynn’s Kitchen. It is vegan, sugar-free, gluten-free and Keto friendly. To say that I am completely obsessed with this peanut sauce would be an understatement. I literally put it on anything that seems even remotely appropriate for peanut sauce. It is amazing as a salad dressing, on hot and cold noodles, stir fry and rice dishes; as well as a dipping sauce for spring rolls, vegetables, tofu, and meat (if you’re into that sort of thing). I had the opportunity to hang out with Wynn last week and we came up with this delicious recipe to share on my website. Wynn also made a code for 25 percent off her amazing peanut sauce. Go to and use code STEPHFIT25 to get 25% off your purchase.


  • 3 bundles of gluten-free buckwheat soba noodles (or for a grain-free option you can use 2 packages of mung bean noodles)
  • 5 Cups of shredded vegetables – I use cabbage, carrots, and cucumber
  • 1 red pepper, thinly sliced
  • 3 green onions, thinly chopped
  • ½ cup cilantro, roughly chopped
  • 1 jar of Peanut Sauce (Wynn’s Kitchen for the win)
  • 3 Tablespoons of coconut aminos
  • ½ teaspoon sesame oil
  • Squeeze of lime wedge


  1. Cook the noodles according to the package. Drain and run under cold water.
  2. In a large bowl, combine the noodles, all the vegetables, cilantro, and green onions and toss.
  3. In a small bowl, mix the peanut sauce with the coconut aminos and sesame oil.
  4. Pour the peanut sauce dressing over the noodles and vegetables and toss until all the ingredients are well coated.
  5. Serve in individual bowls and finish with a squeeze of lime juice and enjoy!


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