Chewy noodles, vegetables, and tofu are tossed in a rich, savory almond butter and lime sauce to make this delicious vegan soba noodle recipe that’s sure to be a hit!
You guys. This vegan soba noodle recipe… I can not! We love anything made with noodles in our family. Whether it’s my Easy Vegan Miso Noodles or some quick and easy Asian Ramen Noodles, we always have a comforting bowl of carb-y goodness! However, this Soba Noodles Coated in Almond Butter Sauce might be my favorite soba noodle recipe yet. If you love noodles like we do, you must try this recipe. Pair these saucy almond butter noodles with some stir-fried veggies and marinated tofu and you’ve got a delicious, balanced meal!
Oh, and if you love almond butter like we do, you have to make a batch of my Fudgy Flourless Almond Butter Brownies to enjoy after these noodles!
Why you’ll love this recipe!
- I know many of you have tried peanut noodles, but have you ever tried saucy peanut butter noodles? I don’t know where I got this idea Use almond butter for a delicious sauceBut I basically tweaked our favorite low fat peanut sauce and used almond butter instead of peanut flour and lime juice instead of rice vinegar and this amazing creation was born!
- This peanut butter sauce is the richest, most amazingly delicious sauce that’s super versatile and Pairs beautifully with many dishes. We obviously prefer it over noodles, but you can also use it as a sauce for Buddha bowls or salads, or as a dipping sauce for homemade spring rolls!
- Vegan soba noodles are a Great way to use up leftovers Like roasted vegetables and protein. Mix together the noodles and leftovers, pour the peanut butter sauce on top and you’ve got a quick and delicious meal in minutes!
- Noodles – Soba noodles are definitely my favorite type of noodle to use in this recipe, but any noodle will work! If you don’t have soba noodles on hand, you can use whole wheat spaghetti, regular spaghetti, rice noodles, gluten-free noodles, or even noodles from a packet of ramen. Just skip the seasoning packet!
- vegetable – I always throw in some veggies in this noodle recipe, whether they’re roasted, steamed, frozen, leftovers, etc.
- protein source – Our favorite proteins to enjoy in this vegan soba noodle recipe are tempeh bacon, easy marinated tofu, and edamame.
- Peanut butter sauce – See below for ingredient list!
Vegan Peanut Butter Sauce material
- Nut butter – I like to make my own almond butter with just roasted almonds and some salt, but you can also use store bought almond butter. Just make sure that the ingredients are only nuts and salt!
- Lemon juice – The fresh lime juice is my favorite part of this sauce. It adds so much freshness and zest to this recipe!
- I am Willow – Soy sauce is essential in the sauce for this vegan soba noodle recipe. It adds a lot of umami and saltiness. I personally like to use low sodium soy sauce. You can always add more salt, but you can’t take it away!
- Maple Syrup – Pure maple syrup is my favorite liquid sweetener, but any type of liquid sweetener should work, such as agave, brown rice syrup, or even honey, if you’re not vegan.
- garlic – If you don’t feel like it, mince garlic cloves.
- ginger – Before you grate or mince your ginger, don’t forget to peel off the skin!
- Optional spices – Add some red pepper flakes or sriracha for a little kick!
See recipe card for full list of ingredients and quantities.
- Nut butter – Although peanut butter is the main character in this soba noodle recipe, you can always use peanut butter instead. I almost always have peanut butter at home on hand!
- I am Willow – If you can’t eat gluten, make sure your soba noodles are gluten free and use gluten-free tamari instead of soy sauce!
- Lemon juice – Whenever I don’t have fresh lime on hand, I use rice vinegar instead. Apple cider vinegar or plain white vinegar may also work, but I haven’t personally tried them!
- Fresh ginger and garlic – If I’m in a pinch or don’t feel like mincing a bunch of ginger and garlic, I usually just add a few shakes of garlic and ginger!
How to make this vegan soba noodle recipe
Step 1: Cook your soba noodles according to package directions. Drain and rinse and mix with some leftover vegetables and protein.
Step 2: While the noodles are cooking, whisk together all the ingredients for the almond butter sauce in a bowl. Set it aside.
Step 3: Pour the almond butter sauce over the noodles.
Step 4: Toss together the noodles, veggies, protein and sauce and serve!
- I love making this vegan soba noodle recipe whenever I have extra veggies and protein on hand. All you have to do is cook the noodles, make the sauce and mix everything together.
- Be sure to rinse the soba noodles after you cook them to prevent them from sticking together.
Soba noodles are Japanese noodles made mostly of buckwheat flour and a small amount of wheat flour. They have a thicker, chewier consistency and a more nutty flavor. They can be eaten both hot and cold.
In general, most Japanese noodles such as udon noodles and soba noodles are vegetarian. However, the soup or sauce that comes with soba noodles may not be vegetarian if you order them as part of a meal. If in doubt, read the ingredients label on the packaging or ask your server.
Cook soba noodles in boiling water for 3-10 minutes. How long they take to cook depends on the brand and thickness of the noodles. Be sure to read the packaging to find out how long to cook your soba noodles.
You can technically think of soba noodles as any other type of noodle. However, traditionally, soba noodles are served cold with a dipping sauce (tsuyu). To enjoy soba noodles hot, you can serve them in hot broth for noodle soup.
More Vegan Noodle Recipes!
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Vegan Soba Noodle Recipe
Chewy soba noodles are tossed with a rich, delicious almond butter and lime sauce to make these rich and delicious Vegan Almond Butter Soba Noodles with Tofu.
Protein and vegetables and noodles
- 1 Block Extra firm tofu or tempeh
- pinch Salt and pepper
- 8 ounce or more soba noodles*
- 1 the cup Frozen Roasted Vegetables**
- Optional Garnish: Chopped Green Onion, Sesame Seeds, Red Chilli Flakes
Bring a pot of water to a boil. This will be used to cook the noodles later
Heat a large, non-stick frypan over medium heat and coat the bottom with cooking spray or oil.
If using tofu, drain the block of tofu and press out as much excess liquid as possible. Cut the block into ¼-inch thin strips and then cut the strips into bite-sized pieces. Place the sliced tofu in a single layer in the hot frypan, sprinkle with salt and pepper and cook on one side until golden brown. Flip the tofu, sprinkle the second side with more salt and pepper, and continue cooking until the second side is golden brown. Watch the tofu carefully so it doesn’t burn.
While the tofu is browning, whisk together all the peanut butter sauce ingredients (except the water) until smooth. Add two tablespoons of water and mix well. If you want runny consistency, add more water. The sauce will thicken the longer it sits.
When the tofu is browned on both sides, remove it to a plate and set aside.
Spray the same frypan with more cooking spray or coat the bottom with a little more oil and add your frozen or leftover vegetables. Stir the vegetables occasionally and let them simmer.
While the vegetables are cooking, cook the soba noodles in a pot of boiling water and according to package directions. Once cooked, drain the water and rinse the noodles with cold water.
To serve, place some noodles, fried tofu and vegetables in a bowl and top with peanut butter sauce, green onions, sesame seeds and red pepper flakes.
- The pasta serving size is usually not enough for us, so cook more noodles if needed!
- I often use leftover roasted or roasted vegetables for this dish, but frozen is a quick and easy alternative. Use your hand cooked vegetables!
Calories: 502kcalSugars: 65gProtein: 24gFat: 20gSaturated Fat: 2gPolyunsaturated Fats: 6gMonounsaturated fats: 11gSodium: 827mgPotassium: 696mgFiber: 5gSugar: 9gVitamin A: 2352IUVitamin C: 7mgCalcium: 188mgIron: 4mg