Soba Noodle Bowls

I LOVE these Soba Noodle Bowls. They’re fresh, simple, and have so many crunchy veggies in them. They’re way lighter than other similar recipes with no creamy peanut sauce, just a light soy ginger dressing.

Why You’ll Love This Recipe

Cold Soba Noodles are a favorite in my house, especially in the summer. They’re fresh, quick to make, and you can swap in whatever crunchy veggies you have in the fridge.

The light soy ginger sauce is simple but so good. It’s flavorful without being heavy. No creamy peanut dressings or heavy sauces here.

Soba noodles always seem to stick together, so make sure to give them a good stir every few minutes while they cook. And don’t forget to rinse them well under cold water after.

These bowls also hold up great for meal prep. I even pack them in a cooler when we go camping.

Want another quick and easy meal? Try these Spicy Salmon Bowls!

Ingredients

• Soba Noodles: I like Lotus Foods Buckwheat & Brown Soba Rice Noodles, but any brand works. Check the label if you need gluten-free. Not familiar with these noodles? Here’s a quick guide all about soba noodles.
• Matchstick Carrots: Use pre-cut carrots to save time, or cut them on your own.
• Red Cabbage: Shredded red cabbage adds crunch and color.
• Sugar Snap Peas: Fresh snap peas are perfect in this salad. You can toss them in whole or chop them into bite-sized pieces.
• Edamame: Fresh or frozen shelled edamame both work. If using frozen, cook them as directed and let them cool.
• Cilantro: I love fresh cilantro. Dried cilantro won’t work here. Not a fan? Swap in green onions, basil, or just skip it.

Soy Ginger Dressing

• Low-Sodium Soy Sauce: You can also use tamari or coconut aminos if you need a gluten-free option.
• Rice Vinegar: Adds the tang.
• Honey: Just a little bit of honey to balance the flavors. Swap for pure maple syrup if you want to make it vegan.
• Toasted Sesame Oil: A little goes a long way for that nutty flavor.
• Fresh Ginger: Use freshly grated ginger for a little bit of a spicy kick.
• Garlic: For the best flavor, use fresh minced garlic.

*The full ingredient list with amounts is in the recipe card below.

How to Make Soba Noodle Bowls

1. Bring a large pot of water to a boil. Cook the soba noodles according to package directions. Drain and rinse under cold water for about 1 minute. Set aside.
2. If using frozen edamame, cook according to package directions and set aside.
3. While the noodles cook, prepare the sauce. In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic until well combined.

4. In a large bowl, combine the noodles, carrots, cabbage, snap peas, edamame, and cilantro. Pour the sauce over and toss everything until well-coated.
5. Divide among 2 to 4 bowls, depending on whether you’re serving it as a main dish or a side. Enjoy chilled or at room temperature.

Variations and Add-Ins

Whether you call it a Soba Noodle Bowl or Soba Noodle Salad, this recipe is easy to customize. You can swap in whatever you have in the fridge, add a protein to make it a meal, or keep it simple and serve as a fresh side dish.

• Swap the veggies. Use whatever crunchy veggies you have in the fridge. Cucumber, radish, bell peppers, or even blanched broccoli would all be great.
• Add some fruit. Diced mango or thinly sliced Granny Smith apple for a sweet contrast to the soy ginger dressing. It’s so good if you’re in the mood for something a little different.
• Add a protein. Grilled salmon, shrimp, or tofu are great options. A soft-boiled or hard boiled egg or extra edamame are also good on top.
• Make it vegan. Swap the honey in the sauce for maple syrup.
• Change up the noodles. Rice noodles or spaghetti can work if you don’t have soba noodles. The texture will be a bit different but still delicious. You may need to add a little more dressing if prepping ahead since these noodles will absorb the dressing a little more quickly.

Frequently Asked Questions (FAQ’s)

More Easy Meals with All The Veggies

• Sweet Potato Taco Bowls
• Chicken Cashew Salad
• Tofu Burrito Bowls

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If you make this recipe, don’t forget to come back and leave a 5-star rating and a comment below.