Soba Noodle Salad

Soba Noodle Salad Recipe

My most requested blog posts lately have been easy weeknight meals and when you ask, I listen! Today’s recipe is one of my favorite things that I’ve been making lately.

Growing up, my sister and I used to be obsessed with the cold sesame noodles from our local Chinese restaurant. I crave them on a weekly basis, but whenever I order them on Seamless, I feel sick from all of the oils, and the super refined carbs in the noodles.

So I set out to make my own version of this classic dish, with a healthier spin.

Soba Noodles- I swapped in soba noodles because they’re made with buckwheat flour which is actually gluten free. Fun fact: Buckwheat has the highest protein content per serving than any other grain besides oats.

Veggies- I try to pack in as many veggies as possible per day, and this is the perfect place to do that! I used my KitchenAid® Fresh Prep Slicer/Shredder attachment to slice up carrots, cucumbers, and scallions in a matter of seconds. I meant to add purple cabbage for some extra color and totally forgot. You could add any veggie you want to this recipe!

Protein- The sauce is made with nut butter, and I always add peanuts to this, but when I want to make it a full dinner meal, we also marinate chicken breasts in tamari or soy sauce and cook it in sesame oil. I cut up the cooked meat and add it to the dish.

Soba Noodle Bowls
Makes 3-4 servings

Bowl Ingredients:

  • 1 package buckwheat soba noodles
  • 2 large carrots
  • 1 large cucumber (peeled or not, your preference)
  • 2-3 scallions
  • Small handful, cilantro
  • Small handful, peanuts

Sauce Ingredients:

  • 1/2 cup, almond butter
  • 2 tblspns, tamari (or soy sauce, tamari is just gluten free)
  • 1 tblspn, toasted sesame oil
  • 1 tspn, brown rice vinegar
  • 1 tspn, honey
  • Red pepper flakes to taste
  • 1-2 tblspns water, to thin (you might need more)


  • Cook soba noodles according to package instructions, drain and rinse with cold water
  • While noodles are cooking make sauce by blending the almond butter, tamari, sesame oil, red pepper flakes, rice vinegar, honey and 1 tablespoon of water. Keep adding water until it’s your desired consistency. I like it a little on the thick side.
  • In a large bowl, mix sauce in with the noodles and peanuts.
  • Shred carrots, cucumbers, and scallions with the KitchenAid® Fresh Prep Slicer/Shredder
  • Make each bowl with noodles, topped with the shredded veggies.
  • Top with sesame seeds, cilantro, and Sriracha hot sauce (optional).
  • Enjoy warm or cold!

KitchenAid Veggie Shredder

Soba Noodle Salad

Thank you to KitchenAid® for sponsoring this post. All opinions, as always, are 100% my own. Photos by Courtney Ann Photography.

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  1. Erin Shanks said:

    Would spaghetti squash work as a good sub for the noodles?

    12.20.17 · Reply
    • I would try zucchini noodles so they’re a little thicker. I’m worried that the spaghetti squash would get a little too mushy. But you could always try it!

      12.20.17 · Reply
  2. This sounds amazing. I’d love to try this with a little bit of coconut aminos.

    12.20.17 · Reply
  3. Allie said:

    I feel exactly the same way about a lot of fast food takeout dishes – I always want it and always feel bleh after. This sounds like a great alternative! Thanks! xAllie

    12.20.17 · Reply
    • It’s the worst! Always seems like a good idea… until it isn’t 🙂

      12.20.17 · Reply
  4. YUM! I think I’m going to make a version of this for lunch today!

    12.20.17 · Reply
    • Ok yours looked even better than mine! Love the jalapeño addition.

      12.20.17 · Reply