Go Back
Sesame Soba Noodle Salad with Spring Onions on the side

Sesame Soba Noodle Salad

This Asian inspired Sesame Soba Noodle Salad is vegan and gluten-free and made with juicy cucumbers and refreshing carrots and a creamy peanut sauce.
Course Main Course
Cuisine Asian, Gluten-free, Vegan
Keyword Healthy, Noodle Salad, Soba Noodles
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Yield 4 servings


  • Spiralizer (Optional)


For the Soba Noodle Salad

  • 500 g Soba Noodles
  • 3 medium sized Carrots
  • 3/4 Cucumber

For the Sauce

  • 1 tbsp Minced Ginger
  • 2 Gloves Minced Garlic
  • 1/2 cup Tamari Sauce
  • 1/4 cup Agave Syrup
  • 1/4 cup Peanut Butter
  • 1 Juiced Lime
  • 1 tbsp Sesame Oil

For Garnishing

  • Scallions
  • Cilantro
  • Sesame Seeds


For the Soba Noodle Salad

  • Cut the Carrots and Cucumber into thin sticks. You can either do that by just using a regular knife or using a spiralizer.
  • Cook the Soba Noodles according to the package instructions.

For the Peanut Sauce

  • Mince the Garlic as well as the Ginger.
  • In a small bowl combine the Tamari Sauce, Agave Syrup, Peanut Butter, Lime Juice and Sesame Oil. Add in the minced ginger and garlic. Stir everything together until the ingredients are will combined and a creamy sauce forms.

For Garnishing

  • In a larger bowl, add in the drained Soba Noodles as well as the prepared Cucumber and Carrot sticks. Toss the Peanut Sauce onto it. Give it a good mix.
  • Top the noodles with cilantro, scallions and sesame seeds. Serve cold!


  • Tamari Sauce can be substituted with Soy Sauce, if you don't want a gluten-free option.
  • Agave Syrup can be substituted with Maple Syrup or Sugar.