Vegan Cold Buckwheat Noodles with Miso Sauce
These vegan cold buckwheat noodles with miso sauce and edamame take less than 15 minutes for a quick, easy and delicious side dish or light meal.
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.
- 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.
You can store leftover noodle salad in the fridge in an airtight container for up to 5 days. Enjoy chilled.
This recipe works best with soba, or buckwheat noodles though you can substitute udon noodles, rice noodles, ramen noodles or even regular pasta such as spaghetti or linguine.
More Recipes to Try
A delicious cold soba noodle dish featuring chewy buckwheat noodles and edamame tossed in a spicy sauce for the a simple side dish or quick meal.
Sesame Miso Dressing
- 4 tbsp miso paste
- 2 tbsp rice vinegar
- 1.5 tbsp maple syrup
- 1 tbsp chili garlic sauce (sambal oelek or sriracha)
- 1 tsp sesame oil
- 2 tsp soy sauce
- 2 tbsp water
- 8oz dried soba noodles
- 1 cup shelled edamame
- 1 cup carrots, thinly sliced
- 1 1/2 cup bean sprouts
- 1/4 cup mint leaves, roughly chopped
- 1/4 cup cilantro leaves, roughly chopped
- 1/4 cup crushed cashews
- Boil Water: Start boiling a large pot of water for the soba noodles. If you need to prepare frozen edamame, start a second small pot of boiling water or prepare in the microwave according to package instructions.
- Mix Miso Dressing: While you’re waiting, whisk together the miso dressing ingredients in a small bowl or shake in a container until fully combined. Set aside.
- Cook Noodles: Once the water is boiling cook soba noddles according to package directions. When the soba noodles are cooked drain and rinse under cold water to remove any excess starch and stop the cooking process.
- Prepare Remaining Ingredients: While the noddles are cooking prepare the other vegetables and cook the edamame according to package instructions.
- Mix Salad: Add the carrots, bean sprouts, fresh herbs and edamame to a large bowl. Add the cold soba noodles and sauce. Toss to mix and coat the noodles.
- Serve: Serve garnished with the crushed cashews, sesame seeds and spring onions, if desired.
Store in the fridge for up to 5 days in an airtight container. Salad can be served chilled or at room temperature.
- Serving Size: 1
- Calories: 315
- Sugar: 10 g
- Sodium: 635 mg
- Fat: 10 g
- Carbohydrates: 64 g
- Fiber: 5 g
- Protein: 18 g
Keywords: miso soba noodles, cold buckwheat noodles