Vegan Soba Noodle Salad

Total time38 min

Prep time20 min

Cook time8 min

4.9

(14)

This noodle salad is the kind of dish that looks like it came from a trendy café but comes together in your own kitchen with minimal fuss. Chewy soba noodles get tossed with crunchy red cabbage, julienned carrots, cool cucumber slices, and protein-packed edamame, so every forkful has serious texture and color. The dressing is where things really sing — tamari, toasted sesame oil, rice vinegar, fresh ginger, and a spoonful of tahini create a savory, slightly nutty sauce that clings to every strand of noodle. A touch of maple syrup balances the heat from optional sriracha, keeping the whole thing bright without being one-note. Rinsing the noodles under cold water and letting the salad rest for ten minutes before serving are small steps that make a big difference in the final texture and flavor. It serves four, works beautifully as a make-ahead lunch, and finishes with toasted sesame seeds and fresh cilantro for a little extra flair. Every single ingredient here is entirely plant-based, so there's no swapping or substituting needed — it's just good food, full stop.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the salad

8 oz soba noodles
1 cup shelled edamame, thawed if frozen
2 cups red cabbage, thinly sliced
2 medium carrots, julienned or coarsely grated
4 scallions, thinly sliced
1 english cucumber, halved lengthwise and thinly sliced

For the dressing

3 tbsp tamari
2 tbsp toasted sesame oil
2 tbsp rice vinegar
1 tbsp maple syrup
1 tbsp fresh ginger, finely grated
1 tbsp tahini
1 tsp sriracha (optional)

For serving

2 tbsp sesame seeds, toasted
¼ cup fresh cilantro, roughly chopped (optional)

Instructions

1
Bring a large pot of water to a boil. Cook the soba noodles according to package directions, usually 4–6 minutes, until tender with no chalky center. Drain in a colander and rinse thoroughly under cold running water until the noodles are completely cool and no longer sticky.
2
While the noodles cook, whisk together the tamari, toasted sesame oil, rice vinegar, maple syrup, grated ginger, tahini, and sriracha (if using) in a small bowl until smooth and fully combined.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!