These soba noodle bowls are a flavor-packed, flexitarian favorite loaded with fresh veggies, crispy tofu bites, and a creamy peanut dressing. Whether you're craving something light for lunch or prepping a no-fuss dinner, this cold soba noodle recipe is guaranteed to hit the spot.
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The backstory.
We made a cold soba noodle salad in culinary school last year, and it instantly brought back my love for simple, refreshing noodle bowls. I had some 100% buckwheat soba noodles leftover in the pantry and couldn’t stop thinking about ways to use them. That, plus the huge response to my Thai peanut salad recipe, sparked the idea for this crave-worthy combo—cool soba noodles, fresh veggies, crispy tofu, and a gingery peanut sauce that pulls it all together.
xoxo Kori
It's a must-make.
These vegetarian noodle bowls are fabulous and here's why:
- Super fresh and packed with crisp, colorful veggies.
- The ginger peanut dressing is creamy, tangy, and slightly spicy.
- It’s completely make-ahead friendly and perfect for meal prep.
- Naturally gluten free when made with 100% buckwheat noodles and coconut aminos.
- Versatile and customizable with endless topping options.
This is my favorite, flavor-packed bowl—fresh veggies, crispy tofu cubes, and that tangy ginger peanut sauce? Total crave-fest.
Let’s talk texture and flavor.
This soba noodle bowl with tofu is the perfect balance of bold and refreshing. The noodles are chewy yet light, the tofu golden and crispy on the outside, and the raw veggies bring an irresistible crunch. Tossed in a savory-sweet creamy peanut sauce with a little kick of heat, every bite is full of creamy, tangy, nutty goodness. It’s hearty but not heavy—a fresh, feel-good bowl that satisfies.
What you'll need.
Here's what you're gonna need to make cold soba bowls:
- Soba Noodles: You’ll need soba noodles made from 100% buckwheat flour for the best flavor and gluten-free option. Make sure to cook soba noodles according to the package directions and rinse them well in cold water to prevent sticking.
- Tofu: Use extra-firm tofu, pressed and pan-fried in a large skillet over medium heat until golden brown.
- Vegetables: Carrots, shredded purple cabbage, cucumber, snap peas, and optional bok choy add crunch, color, and nutrition.
- Seasonings: Toasted sesame oil, rice vinegar, coconut aminos (gluten-free soy sauce substitute), red pepper flakes, garlic, and ginger paste bring a bold, Asian-inspired flavor. Look for creamy natural peanut butter with no added sugar or oil.
- Herbs: Fresh cilantro and green onions add a bright, herby finish.
- Garnish: Finish your bowls and garnish with sesame seeds, lime wedges, chopped peanuts, and extra cilantro or green onion.
More peanut-packed recipes to love.
If you’re as peanut-obsessed as I am, you’ll want to check out these other reader favorites featuring peanuts and peanut butter: Try my creamy Thai peanut dressing, this super popular crunchy Thai peanut cabbage salad, these no-bake chocolate chip peanut butter protein bars, or my sweet and simple sugar free chocolate peanut clusters. Now, if you have carnivores in your house (like I do), I can guarantee they will appreciate these peanut butter bacon burgers.
Customize it your way.
These soba noodle bowls are super flexible, so feel free to get creative! Want to mix it up? Try adding:
- Shelled edamame or grilled chicken for extra protein
- Shredded napa cabbage, snow peas, or sugar snap peas add a pop of crunch
- A drizzle of sriracha to make it spicy
- Roasted sweet potato to make it indulgent
Flexible dietary swaps.
Here are some healthy alternatives for this noodle bowl:
- Use sunflower seed butter or tahini in place of peanut butter for nut-free diets.
- Try zucchini noodles if you want a grain-free version.
- Use rice noodles if you can’t find 100% buckwheat soba.
- Sub grilled shrimp or tempeh for tofu if preferred.
How to make this cold soba noodle recipe.
This comes together fast once everything is prepped!
Make dressing
First things first. Mix all the salad dressing ingredients together.
Fry tofu
Fry the tofu in a skillet until crispy and golden on the outside.
Cook soba noodles
Cook the noodles until al dente. Rinse thoroughly. Toss with sesame oil.
Assemble
Add in all the remaining ingredients, toss with the dressing. Season to taste and serve.
How to serve it.
This soba noodle bowl is best enjoyed cold or at room temperature. These are amazing:
- Mix all the ingredients together and serve in a large bowl or lay all the ingredients out and artistically build your own bowl.
- Served buffet-style for DIY noodle bowl nights
- Topped with avocado, sesame seeds, or lime wedges
- Alongside veggie spring rolls or miso soup
- Packed in lunch containers for meal prep
Kori's tips.
- To pull this together quickly, prep all the vegetables, dressing, and ingredients ahead of time.
- Two ingredients greatly affect the flavor of this dish—coconut aminos and peanut butter. Coconut aminos is nicely balanced and not as salty as soy sauce or tamari sauce. It has a slightly sweet taste as well. If you use soy sauce, start with a smaller amount and add a teaspoon of granulated sugar. Use an all natural salted creamy peanut butter that is at room temperature so that it's the right consistency and runny.
- Don’t skip rinsing the noodles—cold water keeps them from sticking.
- Press tofu in between paper towels for best texture before cooking.
- Make the dressing ahead so the flavors can deepen.
- Double the sauce—you’ll want extras for dipping or drizzling.
FAQ's
Store leftovers in an airtight container in the fridge for up to 3 days. Keep the dressing separate if storing longer.
No, due to the fresh vegetables and tofu. This cannot be frozen.
This dish is best served cold or at room temperature but you could lightly warm it in a microwave if you prefer.
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📖 The recipe.
Soba Noodle Bowls with Tofu and Creamy Peanut Sauce
Ingredients
For the creamy peanut sauce:
- ¼ cup natural creamy peanut butter at room temperature (use all natural 100% peanut butter)
- 3 tablespoons avocado oil
- 3 tablespoons lime juice
- 2 tablespoons rice vinegar or regular vinegar
- 2 tablespoons coconut aminos (tamari, or regular soy sauce can be used but will affect the overall sweetness and salt levels - adjust if needed. See notes below.)
- 1 tablespoon fish sauce
- 1 teaspoon garlic minced
- 1 teaspoon ginger paste or finely minced ginger
- ¼ to ½ teaspoon red pepper flakes
- salt and pepper to taste (I used ½ teaspoon of kosher salt, and ¼ teaspoon of pepper)
For the bowls:
- 3 tablespoons vegetable oil
- 16 ounces extra-firm tofu (cut into 1" pieces and drain on paper towels)
- ½ teaspoon each salt and pepper
- 12 ounces soba noodles
- 1 tablespoon toasted sesame oil
- 1 cup carrots (peeled and julienned)
- 1 cup finely shredded purple cabbage
- 1 cup diced cucumber (¼" cubes)
- ¼ cup sliced green onions (sliced on the bias)
- ⅓ cup chopped cilantro
- ½ cup salted roasted peanuts
- Garnish: lime slices, cilantro, green onion, peanuts
Instructions
- Mix all the dressing ingredients together with a whisk or blender and set aside.
- Season the tofu with salt and pepper. Heat oil in a skillet or wok until very hot (but not smoking), add tofu and stir fry until golden brown and crispy on most sides. Remove tofu from pan and set aside.
- Bring a large pot of salted water to a boil. Add soba noodles and cook until al dente, about 5 minutes. Drain the cooked noodles and immediately rinse well under cool water. Drain again if needed. (Tip: Soba noodles are very starchy and will stick together, so rinse multiple times if needed.)
- Toss the drained cooked noodles with toasted sesame oil in a large bowl until well coated.
- Add in the vegetables, tofu, and salad dressing. Toss everything together (or layer the ingredients artistically into smaller bowls).
- Season to taste and garnish with a slice of lime, chopped cilantro, sliced green onion, and peanuts.
Kori's Tips
- Use whole wheat spaghetti, rice noodles, or zucchini noodles instead of soba.
- Swap the tofu for grilled chicken, shrimp, or edamame.
- Use baked tofu instead of frying if preferred.
- Try other veggies such as bell peppers or even tomatoes.
- Use sunflower seed butter or tahini for a nut-free dressing.
- Add more red pepper flakes or sriracha if you want extra heat.
- Rinse the noodles. Soba noodles can get sticky due to their high starch content—give them a good long rinse under cold water right after cooking to prevent clumping.
- Two ingredients greatly affect the flavor of this dish—coconut aminos and peanut butter. Coconut aminos is nicely balanced and not as salty as soy sauce or tamari sauce. It has a slightly sweet taste as well. If you use soy sauce, start with a smaller amount and add a teaspoon of granulated sugar. Use an all natural salted creamy peanut butter that is at room temperature so that it's the right consistency and runny.
- Meal prep. To help this recipe come together fast prepare the ingredients ahead of time and assemble on the day you want to serve it.
- Press your tofu in between paper towels for the best texture. Removing excess moisture helps it soak up more flavor and stay crisp if pan-fried.
- Chill before serving. This dish tastes best when served cold or at room temp—let the flavors mingle in the fridge for 20–30 minutes if you can.
Nutrition
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