Vegan Cold Buckwheat Noodles with Miso Sauce

About the Recipe

Buckwheat noodles, or soba noodles, are the perfect noodle for this chilled buckwheat noodle salad.

This recipe is vegan and can easily be made gluten-free by using gluten-free tamari instead of soy sauce.

It uses nutritious ingredients like fermented miso paste, bean sprouts, protein-rich edamame beans, carrot and fresh herbs and can easily be customized with extra veggies like broccoli or cabbage.

Serve this salad for an easy, shareable dish on hot summer days, pair with with any protein to make a main dish or pack it up for a tasty meal prep option.

For a variation on this recipe, this simple Cold Soba Noodle Salad with Sesame Dressing is similar has a more sesame-forward dressing rather, than miso paste being the main ingredient.

For another cold noodle salad, this Vietnamese Rice Noodle Salad with Tangy Dressing and Cold Asian Noodle Salad with Peanut Sauce are delicious. For more easy noodle dishes, these Garlic Chili Oil Noodles, Quick and Easy Spicy Miso Noodles and Vegan Drunken Noodles (Pad Kee Mao) are all excellent.

Ingredients

• Miso Paste: Yellow or white miso paste is suggested.
• Rice Vinegar: You can use unseasoned or seasoned rice vinegar.
• Maple Syrup: Can be substituted with agave nectar or honey.
• Garlic Chili Sauce: Use sriracha sauce or sambal oelek. If you’re missing both of these, you can substitute 1 tsp red pepper flakes.
• Sesame Oil: Use toasted or regular sesame oil.
• Soy Sauce: Use any soy sauce or substitute gluten-free tamari or liquid aminos if needed.
• Soba Noodles: Also know as buckwheat noodles. These are fairly easy to find in well-stocked grocery stores, an Asian grocery store or online.
• Edamame: Use shelled frozen edamame.
• Cashews: These can be omitted if a nut-free recipe is needed.

Please see the printable recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

Variations & Additions

• Mushrooms: Saute button or shiitake mushrooms in a bit of oil in a hot pan until browned then cool and serve on top of the salad.
• Bok Choy: Steam quartered baby bok choy for 2 minutes and serve on top of the salad.
• Fresh Veggies: You can add shredded red or green cabbage, diced fresh cucumbers, green onions, chopped snap or snow peas, or radish.
• Stir Fry Noodles: To serve this dish hot, cook the noodles according to package instructions then add them to a hot pan with the sauce, edamame and carrot and cook briefly over high heat until heated through. Omit the bean sprouts or serve them on top.
• Garnish: Nori strips, green onions, sesame seeds, toasted sesame oil, sriracha, red chili flakes, cilantro, cashews or any other Asian condiments you enjoy.

Step 1: Start boiling water to cook the soba noodles, then prepare the miso sesame dressing in any bowl or container, combining all the ingredients until smooth.

Step 2: Cook the soba noodles al dente according to the package instructions then rinse well under cold water. Prepare the edamame beans as well.

Step 3: Add the julienned carrots, fresh herbs and add to a large bowl with the bean sprouts, cooked soba noodles and miso sesame sauce and mix well.

Serve your cold noodles topped with the crushed cashews. Other toppings that work well are thinly sliced green onions, fresh lime juice, fresh cilantro, white or black sesame seeds or any other condiments of your choice.

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