Soba Noodle Veggie Salad

Recipe by Kelsey Russell-Murray






Serves 06


  1. 1

    Preheat oven to 425-degrees F. Chop the broccoli into 1-inch florets and spread evenly on a parchment-lined baking sheet. Drizzle with avocado oil, salt and pepper, stirring to cover. Roast in the oven for 13-15 minutes until crispy.

  2. 2

    Bring a large pot of water to a boil and add soba noodles, cooking per directions, about 6 minutes (noodles should be soft but firm). Strain and rinse the soba noodles with warm water. Return noodles to the pot, tossing with 1-2 tbsp of sesame oil to prevent noodles from sticking.

  3. 3

    While the noodles are cooking, add your garlic, coconut aminos, maple syrup, tahini and rice vinegar to a medium bowl and whisk thoroughly to combine.

  4. 4

    Add the dressing to the pot with the soba noodles, tossing to coat evenly. To the noodles, add the roasted broccoli, bell peppers and edamame, stirring to combine.

  5. 5

    Serve soba noodles salad with green onions sprinkled over top. Top with sesame seeds, lime wedges and hot sauce if desired. Enjoy!

  6. 6

    Substitutions: Not a fan of edamame or don’t have any on hand? Easily substitute with another protein source. Crispy tofu cubes, grilled chicken or shrimp all work well! Gluten free? Make sure you are using 100% buckwheat soba noodles and choose tamari or a gluten free soy sauce. Concerned about sodium? Use a low sodium soy sauce or for even lower sodium, choose tamari or coconut aminos. Easily substitute the bell peppers and broccoli for other vegetables of your preference. Instead of broccoli, substitute roasted asparagus or brussels sprouts and swap the bell pepper for cherry tomatoes, shredded carrots or slices of zucchini. Can’t find soba noodles? Easily substitute brown rice noodles to keep this dish gluten-free!

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