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.


Cold Soba Noodles

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Author: Catherine McCord
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 15 minutes


  • 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


  • 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.


Sodium: 600mg | Sugar: 4g | Fiber: 4g | Calories: 360kcal | Fat: 15g | Protein: 19g | Carbohydrates: 44g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a 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. I create simple, healthy recipes the whole family will love.


  1. […] There are certainly plenty of recipes out there and I’ve made a ton of them but this one from Weelicious, for Cold Soba Noodles looks especially promising. I can’t wait to give it a […]

  2. 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!)

  3. 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.

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

  5. Hi,

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

  6. 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.

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